Roasted Artichokes and Zucchini Noodles with Lemon-Garlic Sauce
When I was away at school, during my sophomore year, I had a studio apartment style dorm room with a full kitchen––which was fantastic, coming from my freshman year being stuck with a crappy college meal plan. After eating fresh Italian food and a delicious variety of pasta dishes all of the time for dinners at home, the cafeteria sauce and meatballs just weren't cutting it for me. I was so grateful to finally have a kitchen to cook in and make all of the Italian foods I'd missed after that first year. On Sundays, I would start my sauce and meatballs early in the morning and often, I'd have my friends come to my room to join my roommate and I for Sunday dinner. One busy Sunday, I decided to make some pasta with garlic, oil, and roasted artichokes––in an effort to save some time so I could finish all of my work before my Monday classes. Everyone really liked the artichokes, especially topped with some freshly grated Romano cheese––my favorite! Making the same dish Paleo style with zucchini noodles and sans Romano just wasn't the same as it used to be. I added in some lemon flavor and developed it into an aioli-like sauce that compliments the flavors of the artichokes and the zucchini noodles perfectly!
Roasted Artichoke & Zucchini Noodles with Lemon Garlic Sauce
Prep Time: 5 min Cook Time: 25-30 min Total Time: 30-35 min Serves: 4-6
3 cans artichoke hearts, drained, rinsed, and halved
4-6 large zucchinis
1 cup + 3 tbsp olive oil
3 tbsp lemon juice
1 egg yolk (to make this vegan/egg-free, substitute ¼ cup coconut cream)
3 cloves of garlic
¼ tsp salt, or to taste
¼ tsp black pepper
Preheat oven to 450 degrees F and bring all ingredients to room temperature.
Prepare zucchini noodles.
Toss halved artichokes with 3 tbsp olive oil, place on a parchment paper lined baking sheet and bake for 25-30 minutes, turning over halfway through.
While the artichokes are in the oven and the zucchini noodles are sweating, add the egg yolk (or coconut cream), salt, pepper, garlic, and lemon juice to a food food processor and blend until well combined. With the food processor still running, slowly drizzle in the remaining cup of olive oil (this should take a few minutes to complete).
*If your sauce breaks apart, remove it from the blender and place in a measuring cup. Pour roughly 2 tablespoons of the mixture back into the blender with another egg yolk. Blend together until a mini emulsion forms, then slowly drizzle the broken emulsion back into the blender and the sauce should thicken up!
Cook your zucchini noodles, and transfer to a serving plate. Top the noodles with the roasted artichoke hearts and drizzle the lemon garlic sauce on top. Alternatively, skip the zucchini noodles and serve this as an appetizer. Serve immediately and enjoy!