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


Ingredients

Method

1

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.

2

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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