Artichokes have many lives. They are simple to prepare and have an endless array of uses. They can be boiled, grilled, sautéed and roasted. Roasting is my personal favorite because of the many ways I can use them. They are delicious chopped and added to an omelet, frittata or pasta. Pureed they can be a quick and easy flan or soufflé as a side dish or as a spread on rustic olive bread with sun dried tomatoes and as a grilling spread on fish or lamb.

Lemon Thyme Mayonnaise

1. Heat oven to 425 degrees
2. Trimming and cleaning artichokes.
   

   Trim stem and top of artichoke by 1/4 inch Remove hard outer leaves, about the first 3 or 4 rows. Hold the top of the leaf in one hand and the artichoke in the other and snap back the leaf to remove. Discard. Cut artichoke lengthwise and then again to make quarters. Remove furry chock hair with a spoon. Rub with a bit of lemon juice to keep artichoke from oxidizing while you prepare the other chokes.

3. Toss trimmed and cleaned artichokes in the olive oil, lemon juice, garlic, bay leaf and salt and pepper
4. Place in oven proof, non-reactive roasting pan on middle rack for 10 minutes, turning over once.
5. Lower heat to 375 degrees and continue roasting until tender, about 30 minutes. Check doneness by piercing thick center of choke with a knife. Artichokes will be deep brown in places and dark green in other.
6. Serve warm with Lemon Thyme Mayonnaise or on a bed of arugula that is tossed in balsamic vinegar and topped with shaved regianno parmesano cheese.

Combine all ingredients and mix well. Refrigerate and let set for 1 hour to intensify flavors.

Tip

If using the mayo and yogurt combination, add a pinch of sugar. A bit more salt may be necessary to balance flavors.