Baked Artichoke Wedges with Lemon and Garlic Aioli

Servings: Serves: 4

Nutritional Information:

Per serving (275g)

Calories 456, Fat 34g, Saturates 4.7g, Carbohydrate 37g, Sugars 20g, Fibre 4g, Protein 4.9g, Salt 0.13g




To make the aioli, add the mustard, garlic, soya milk, olive oil, cider vinegar and lemon juice and zest to a bowl. Using a stick blender, blend the ingredients until smooth, then stir through the chives.


Preheat the oven to 180°C/355°F/Gas 4. For the wedges, in a bowl toss together the Jerusalem artichoke chunks, thyme, rosemary and oil. Then transfer to a baking tray and cook in the oven for 45 minutes until the wedges are golden and soft in the centre. Serve the wedges with a pot of aioli, for dipping.


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