Roasted Artichoke Hearts with Pizza Oil

Ingredients: 

6 fresh artichokes 

6 tablespoons Pizza Infused Olive Oil 

1 garlic bulb, halved 

1 lemon, halved 

½ cup mayonnaise 

2 tablespoons sour cream 

1 tablespoon Santorini Oregano White Balsamic 

1 tablespoon Dijon Mustard 

Cyprus Sea Salt 

Fresh chopped parsley, for garnish 

Directions:

Preheat the oven to 400°F and line a large baking sheet with parchment paper. 

Remove the woody outer leaves from the artichokes, trim the stems, and cut the artichokes in half lengthwise. Using a spoon, scoop out the fuzzy centers, and place the cleaned artichokes, cut-side down, on the prepared baking sheet. 

Place the garlic bulb and lemon halves on the baking sheet and drizzle everything with Pizza Infused Olive Oil. Cover the baking sheet with aluminum foil and place in the oven, roast for 20 minutes. Remove the foil from the baking sheet and remove the roasted garlic bulb. Return the baking sheet to the oven, uncovered, and continue roasting for 15 minutes more or until the artichokes are golden and tender. 

Meanwhile, remove half of the roasted garlic cloves from the bulb and place them in a bowl. Using a fork, mash into a paste. 

Add the mayo, sour cream, Santorini Oregano White Balsamic, and mustard to the bowl, and whisk to combine. 

Transfer the roasted artichokes to a serving platter and sprinkle with the flaky sea salt. Garnish with chopped parsley, roast lemon halves, and the remaining roasted garlic. Serve with sauce on the side for dipping and dolloping. Serves 4-6.