Lemon Garlic Roasted Artichokes with Herb Aioli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Garlic Roasted Artichokes with Herb Aioli

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Roasted Artichokes with Herb Aioli

Enjoy this vibrant dish featuring tender roasted artichokes tossed in a zesty lemon garlic olive oil blend, served alongside a creamy herb aioli made with nonfat Greek yogurt and boiled eggs. The perfect balance of tangy, savory flavors makes for a unique and satisfying dinner option.

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NUTRITION

553kcal
Protein
32.8g
Fat
26.1g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Artichokes (~400g)

1 tbsp Olive Oil

3 garlic cloves

2 tbsp Lemon Juice

1/2 cup Nonfat Greek Yogurt

2 large Hard-Boiled Eggs

1 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim and prepare the artichokes by removing tough outer leaves and cutting off the top. Halve them and remove the choke if desired.

  • 3

    In a bowl, toss the artichoke halves with olive oil, minced garlic (from the 3 cloves), lemon juice, salt, and pepper.

  • 4

    Arrange the artichokes cut side up on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, prepare the herb aioli by mashing the hard-boiled eggs in a small bowl. Stir in the nonfat Greek yogurt, a bit of minced garlic if desired, fresh chopped parsley, a squeeze of lemon juice, and a pinch of salt and pepper until smooth.

  • 6

    Plate the roasted artichokes and serve with a dollop of herb aioli on the side for dipping.

Lemon Garlic Roasted Artichokes with Herb Aioli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Garlic Roasted Artichokes with Herb Aioli

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Roasted Artichokes with Herb Aioli

Enjoy this vibrant dish featuring tender roasted artichokes tossed in a zesty lemon garlic olive oil blend, served alongside a creamy herb aioli made with nonfat Greek yogurt and boiled eggs. The perfect balance of tangy, savory flavors makes for a unique and satisfying dinner option.

NUTRITION

553kcal
Protein
32.8g
Fat
26.1g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Artichokes (~400g)

1 tbsp Olive Oil

3 garlic cloves

2 tbsp Lemon Juice

1/2 cup Nonfat Greek Yogurt

2 large Hard-Boiled Eggs

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim and prepare the artichokes by removing tough outer leaves and cutting off the top. Halve them and remove the choke if desired.

  • 3

    In a bowl, toss the artichoke halves with olive oil, minced garlic (from the 3 cloves), lemon juice, salt, and pepper.

  • 4

    Arrange the artichokes cut side up on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, prepare the herb aioli by mashing the hard-boiled eggs in a small bowl. Stir in the nonfat Greek yogurt, a bit of minced garlic if desired, fresh chopped parsley, a squeeze of lemon juice, and a pinch of salt and pepper until smooth.

  • 6

    Plate the roasted artichokes and serve with a dollop of herb aioli on the side for dipping.