Collection of recipes from family & friends


  • Artichoke
  • Extra Virgin Olive Oil
  • Lemon Juice
  • Sea Salt
  • Pepper
  • Garlic
  • Parmesan Cheese
  • Capers
  • Mayonnaise (Best Foods or Hellmans Brand)


  1. Prepare your artichoke by cutting off the stem, and cut off the top of the artichoke. Trim any sharp tops with scissors.
  2. Cut the artichoke in half and rub with lemon juice, cut out the choke from the center
  3. Peel 1 garlic clove per artichoke
  4. Place half of an artichoke in tin foil and rub both sides with olive oil, sea salt and pepper. Put half of a peeled garlic clove in the center, and wrap up tin foil.
  5. Cook in convection oven for 40 minutes at 400 F, turning once in the middle
  6. Check artichoke. Once tender in the center, pull out garlic and place capers in the center and cover with parmesan cheese. Then broil on high for a few (2-5) minutes until golden brown.

Garlic Aioli

  • Mince 1 clove of garlic and mash with 1/2 teaspoon sea salt until it is in a paste
  • Then mix in 1/2 cup Mayo
  • Add 1 Tbsp Lemon Juice
  • Add 1 Tbsp Olive Oil
  • Add Salt & Pepper to taste and mix thoroughly

Refrigerate aioli for at least 30 minutes before serving as dip for the artichokes.

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