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Roasted Asparagus And Baby Artichokes With Lemon-Oregano Aioli

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Ingredients

1 cup mayonnaise

1 tablespoon extra-virgin olive oil

2 teaspoons chopped fresh oregano

1 garlic clove, pressed

1 teaspoon fresh lemon juice

1/2 teaspoon finely grated lemon peel

1 lemon, halved

12 baby artichokes

3 tablespoons olive oil, divided

2 1-pound bunches thick asparagus spears, tough ends trimmed

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