For this appetizer, the sweet tangy richness of the steamed then oven-roasted artichoke is complimented by the smoky flavor of the chipotle-spiced aioli dip. Use vegan mayonnaise to make it vegan. If you like artichokes, try this heavenly vegetarian preparation.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 1 large artichoke
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 1/2 cups water
- 3/4 cup regular or vegan mayonnaise
- 1/2 tsp hot sauce (optional)
- 1/4 cup enchilada sauce
- juice of one lime (about 2 tbsp)
- dash cayenne (optional)
- 1/2 tsp chipotle powder
Preparation:
In a medium sized pot, place artichoke in water and bring water to a boil. Cover, reduce heat slightle and allow to steam for 15 minutes.
Remove artichoke from pot, place in baking pan and drizzle with olive oil, garlic and salt. Bake artichoke in 400 degree oven for 30-40 minutes, until soft.
Meanwhile, blend together mayonnaise, hot sauce, enchilada sauce, lime, cayenne and chipotle until well mixed. When artichoke is done cooking, allow to cool slightly.
To eat, pull leaves from the artichoke, dip in chipotle sauce and enjoy!
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