Crispy Artichoke Hearts with Cheats Aioli

Preheat the oven to 200ºC

Peel the outer papery layers from the garlic bulb but leave the skins on the cloves. Cut the top off the bulb to expose the cloves. Drizzle with olive oil then wrap in aluminium foil. Roast for 30-35 minutes, or until golden and soft. Allow to cool.

Meanwhile, prepare the artichokes. Cut each half in half again then spread out onto a baking tray. Drizzle over 1-2 tbsp of the seasoned olive oil from the jar. Put into the oven when you take out the garlic and roast for 10 minutes or until golden and crispy. Tip onto kitchen paper to drain.

To make the aioli, mix the saffron, if using, into the lemon juice and leave to sit for 5 minutes.

Once the garlic is cool enough to handle, squeeze the garlic from their skins into the bowl with the lemon juice.

Add the mayonnaise and dijon mustard and stir until smooth. Season with salt to taste