Artichoke Aioli Recipes

Steps:

• Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

Steps:

• Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
• Drain and rinse the artichokes. Pat them dry.
• In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
• Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
• Place the artichoke bites on the wire rack.
• Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
• Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
• Sprinkle the artichoke bites with parsley before serving with aioli alongside.
• Enjoy!

Steps:

• To make 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.
• To prepare 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 you're trimming, 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.

Steps:

• Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.
• To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.
• Preheat a grill.
• Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli and caviar of choice.

Steps:

• Cut 2 of the lemons in half and squeeze the juice into a large bowl filled with cold water; drop squeezed lemon halves into water. Set bowl of lemon water next to your work area. Working with 1 artichoke at a time, remove the top few layers of dark green leaves, exposing the tender yellow leaves below. With a sharp paring knife, pare away the tough, fibrous outer layer around the base of the artichoke, then trim the tip of the artichoke off to flatten the top; you should still have about 2 inches of leaves above each heart. Drop each artichoke into the bowl of lemon water, as it is prepared (otherwise artichokes will darken).
• To cook artichokes, place them on a rack in a pan above simmering water and steam, covered, until a knife slides easily through the base of the artichoke and leaves are tender, about 12 to 15 minutes. Remove artichokes and plunge into a bowl of ice water to stop the cooking. Drain and set aside.
• To make the aioli, juice the remaining lemon. In a blender, puree the egg yolk with 2 tablespoons of the lemon juice, the garlic, and a hefty pinch of salt. (If using a food processor, use a whole egg.) With machine running, gradually pour in the extra-virgin olive oil in a very thin, steady stream. Then pour in neutral oil in a thin stream. Do not rush it; if you pour oil too fast, mayonnaise won?t thicken. When all the oil is incorporated, transfer aioli to a serving bowl and season, to taste, with more lemon juice and salt. Serve at once with cooled artichokes. If made ahead, cover with plastic wrap and refrigerate aioli and artichokes up to 1 day.

Steps:

• To clean the artichokes peel off the outer tough green leaves. With a sharp knife cut across the top of the artichoke about a 1/2-inch to remove the sharp spines. With a long narrow spoon scoop out the center choke of the artichoke. With a small knife or a vegetable peeler, pare down the outside dark green exterior of the base and stem. Place in acidulated water and repeat process with other artichokes.
• Drain artichokes well. Put oil in a tall pot and over medium heat fry the artichokes until they are slightly golden in color. Remove artichokes from oil and drain on paper towels. Turn temperature of oil up to medium high. Return artichokes to the oil and fry until they are completely opened and deep golden brown. Remove from oil, place face down on paper towels to let all the oil drain.
• Season with salt and pepper garnish with parsley leaves and serve warm with the aioli.
• In a mortar, pound the garlic and salt to form a paste. Stir in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle to the side of the mortar until completely combined.