Saturday, November 26, 2011

Artichokes with Roasted Garlic Aioli

12 baby artichokes or 4 large ones
1 to 2 lemons
kosher salt
2 to 3 T extra virgin olive oil

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Ingredients for the aioli:
1 egg yolk
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 cup grapeseed oil
1 head garlic, roasted
kosher salt and freshly ground black pepper
juice of 1 lemon

Preparing the roasted garlic:
Wrap a head of garlic in foil and bake for an hour at 350 degrees F.

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Preparing the aioli:
Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.

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Preparing the artichokes:
Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While trimming the artichokes, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.

Serves 4


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