SCD Recipe: Roasted Artichoke with Champagne Vinegar Mayo

Did you know women used to be forbidden to eat artichokes because they were considered an aphrodisiac? Pretty crazy.

I have always wondered how humans discovered artichokes were even edible. I mean you wouldn’t (or couldn’t) eat them raw. Even cooked, you can only eat the fleshy part at the end of the leaf, and the heart. I mean who figured that out?

Anyway, I don’t eat them often, but I do like them. I have always boiled them, so I thought I would try roasting for a change.

I also bought some champagne vinegar and, though I don’t eat mayo very often, I thought it might make a good SCD mayo – which it did.

Mayo Ingredients (makes 1/2 cup – I don’t use a lot):

1 egg
1/2 tsp sea salt
1/4 tsp ground mustard
1/2 Tbsp champagne vinegar
1 cup olive oil

Mix all the ingredients except the oil.

I used a hand blender, but a regular blender also works.

With the blender running at high speed, slowly drizzle the oil into the mixture – it should take about 3 minutes to do the whole amount.

Store in an air tight container in refrigerator for up to two weeks.

To Prepare Artichoke:

1 (or as many as you need) artichoke
lemon juice
olive oil
minced garlic (optional)

Preheat oven to 400 degrees.

Wash artichoke.

Cut off the top and the stem of the artichoke – so it will sit flat in the pan, and is flat on top.

Sprinkle garlic (if using) over the artichoke so it goes in between the leaves.

Drizzle olive oil over the artichoke so it also goes in between the leaves. Rub it on the outside of the artichoke – use 1 to 2 tbsp of oil.

Sprinkle with salt.

Drizzle 1 – 2 tbsp lemon juice on the artichoke – also making sure it gets in between the leaves.

Wrap in aluminum foil.

Roast in oven for 1 hour to 1 hour 15 minutes – until it is done – I should be a little browned and slightly soft. Leaves should pull out easily.

Sherry Lipp
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