Artichokes and Aioli Sauce
Cook Time: 1 hour
Prep Time: 25 minutes
Total Time: 1 hour 25 minutes
Description: This appetizer looks beautiful when served with a little parsley around the sauce in the center of the artichoke.
Recipe Category: Vegetable
Keywords: Weeknight, Stove Top, Small Appliance, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 | Olive oil |
| 6 | Lemons |
| 2 | Bay leaves |
| 1 | Salt |
| 1/8 | Pepper |
| 4 | Artichokes |
| 1 | Milk |
| 2 | Garlic cloves |
| 3 | Olive oil |
| 2 | Lemon juice |
| 1 | Salt |
| 2 | White pepper |
| 1/4 | Egg yolks |
Nutritional Information (per serving):
- Calories: 724.6
- Fat Content: 70.3g
- Saturated Fat Content: 10.3g
- Cholesterol Content: 95.5mg
- Sodium Content: 930.8mg
- Carbohydrate Content: 22.3g
- Fiber Content: 9g
- Sugar Content: 0.5g
- Protein Content: 7.4g
Servings: 4
Yield: 1 1/4 cups aioli sauce
Instructions:
-
In a large kettle, combine 3 cups of water with olive oil, lemon slices, bay leaves, garlic, salt, and pepper, and bring to a boil.
-
Meanwhile, prepare the artichokes by trimming the stalks from the bases and cutting a 1-inch slice from the tops. Remove any discolored leaves and snip off the spiky ends. Wash the artichokes in cold water and drain.
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Place the prepared artichokes in the bottom of the kettle, standing them on their bases. Bring the water back to a boil, then reduce the heat and simmer, covered, for 40-50 minutes, or until the artichoke bases feel soft when pierced with a fork.
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While the artichokes are cooking, soak bread in milk for 10 minutes. Then, squeeze the bread hard to remove all excess milk.
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Place the soaked bread and garlic cloves in a food processor and blend for about 10 seconds or until the mixture forms a paste. Add the egg yolks and blend until the mixture is thick, about another 10 seconds.
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Gradually add the olive oil, one tablespoon at a time, blending constantly after each addition until the mixture thickens. Continue until all the oil has been used, ensuring the mixture remains thick.
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Add the lemon juice, salt, and white pepper to the mixture and blend for a few seconds more to mix well. Refrigerate the aioli sauce, tightly covered, until ready to use.
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Once the artichokes are cooked, drain them well and let them cool slightly. Using your fingers, pull out the leaves at the center of each artichoke, and with a teaspoon, remove the hairy choke from the cavity.
-
Serve the artichokes warm or cold, with the aioli sauce placed in the cavity in the center of each artichoke.
This delightful recipe for artichokes and aioli sauce is sure to impress your guests with its beautiful presentation and delicious flavor. Whether served as an appetizer or a side dish, it’s perfect for any occasion, from weeknight dinners to special gatherings. Enjoy the combination of tender artichokes and creamy aioli sauce, and savor each delightful bite! 🌿🍋
