Roasted artichoke leaf appetizer with feta and black olives (& cheater's aioli)
Roast
Roasting
If I’m buying artichokes, it’s almost always because I intend to devour the whole thing—leaves, heart, and stem—with melted butter. But I can appreciate that there are times you’d like to use the hearts for another purpose, and for those times, this recipe is here for you. <br /> <br />Years ago, Tara Duggan <strong><a href=“https://food52.com/blog/8150-5-ways-to-use-up-your-vegetable-scraps">mentioned roasting artichoke leaves</a></strong>, and the idea stuck in my subconscious until recently when I had a dream about artichoke nachos and woke up determined to make them. (Don’t make me feel weird, tell me this happens to you, too?)
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