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Crispy parmesan crusted artichokes with lemon pepper mayo
Ingredients
  • subheading: Artichokes:
  • 2 14 oz cans artichoke hearts (quartered or whole - use water-packed, NOT olive oil marinated)
  • 2 tbsp olive oil
  • ¼ to ½ tsp kosher salt
  • Grated parmesan (½ tsp per artichoke)
  • subheading: Mayo:
  • 1 whole egg (use pasteurized eggs if possible)
  • ½ tsp dijon mustard
  • 2 tbsp freshly squeezed lemon juice
  • ½ tsp lemon zest
  • 1 small or ½ of a large garlic clove
  • ¼ tsp kosher salt
  • 1 tsp lemon pepper seasoning
  • 1 cup olive oil
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