ROASTED ARTICHOKES WITH LEMON AIOLI
Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn't be simpler-and the earthy, comforting flavor is a definite payoff. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 233 calories, Fat 19g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 7g fiber), Protein 4g protein.
BASIL AIOLI
This recipe is absolutely delish and much easier than making homemade aioli with egg yolks and olive oil. We use it on chicken sandwiches, fish, with sweet potato fries and much more. Make sure to use fresh ingredients, it makes all the difference! Store in the refrigerator for up to 7 days.
Provided by CallieJo
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
- Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 1 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 117.3 mg, Sugar 0.3 g
ARTICHOKES WITH BASIL MAYONNAISE
Categories Appetizer Vegetarian Mayonnaise Basil Artichoke Spring Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients in medium bowl. Season with salt and pepper.
- Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes. Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
- Serve artichokes warm, at room temperature or chilled with basil mayonnaise.
BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY
Here's what you need: panko bread crumbs, vegetarian parmesan cheese, salted butter, canned artichoke heart, fresh parsley, mayonnaise, olive oil, garlic, lemon juice, salt, fresh parsley
Provided by Merle O'Neal
Categories Snacks
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 734 calories, Carbohydrate 31 grams, Fat 64 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams
ARTICHOKE LEAVES WITH PARMESAN-BASIL AIOLI
I found this recipe in one of my favorite appetizer books: Cocktail Food: 50 Finger Foods with Attitude by Mary Corpening Barber and Sara Corpening Whiteford. This book has been one of my favorites, and has loads of party planning tips in the beginning chapter, and most recipes have beautifully composed photos to help you know where you are going with the end product. One of the best things about the recipes are the do-ahead tips. These tips are great if you are planning a big to do, or if you like to have things in the freezer for those "just in case" moments. All the recipes have cute names too, like "Leaves of Glory" for the artichoke leaves, or "Spear Ecstasy" for asparagus spears with a lemon-tarragon dipping sauce. This one should be on any party host's book shelf.
Provided by Rainbabe
Categories Vegetable
Time 1h30m
Yield 48 leaves
Number Of Ingredients 9
Steps:
- Cut the stems of the artichokes off flush with the bottom of the leaves. Trim about an inch off the top end. Remove the small-funky leaves from around the bottoms and trim the remaining leaves with scissors to remove the thorns on the top. To prevent discoloration, rub all of the cut surfaces with the lemon. Cook in a steamer with the lemon you used to rub the artichokes with until tender and leaves can be pulled off easily, 45 minutes to 1 hour. Let cool.
- Combine the mayonnaise (Best Foods brand if you are on the west coast or Hellman's if you are on the east), Parmesan, basil, lemon juice, garlic, and pepper in a small bowl. Refrigerate until chilled.
- Remove the leaves from the artichokes, starting at the base, until the center is reached. For this dish you will only be using the leaves sturdy enough to hold the aioli, but save the less sturdy ones for your chef's treat after the guests go home. Using a spoon, scrape off the choke and discard. Cut off any tough areas on the bottom of the hearts. Finely chop the hearts and add to the mayonnaise mixture.
- Place 1 teaspoon of the mayonnaise mixture on each artichoke leaf and arrange leaves in an eye pleasing manner on a platter or tray. Garnish with the parsley.
FIRE ROASTED ARTICHOKES WITH HERB 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.
GRILLED VEGETABLE SANDWICH WITH BASIL-PARMESAN AIOLI
This is the very best sandwich I have ever eaten...and I made it! I got this recipe from the July 2008 issue of Redbook magazine and have made it 3 times in the last 3 weeks. Fresh basil from the garden and mayo are the most important ingredients in this recipe. All other ingredients could be easily substituted to your tastes.
Provided by Robin in Kansas
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat outdoor grill.
- Brush vegetables lightly with olive oil and sprinkle with salt and pepper.
- Grill vegetables over medium heat 3 to 8 minutes per side, or until tender and lightly charred. Transfer to a large plate.
- Cut bell pepper into strips.
- In a food processor, mince garlic. Add basil and mayonnaise and process until blended. Add Parmesan cheese and pulse to combine.
- Tear out soft part of bread and discard. Spread cut sides of bread with aioli. Layer each vegetable on bottom half of bread. Top with mozzarella, greens and bread top. Cut into 6 sandwiches.
Nutrition Facts : Calories 305.2, Fat 21.6, SaturatedFat 7.6, Cholesterol 39.8, Sodium 664, Carbohydrate 17.4, Fiber 5, Sugar 7.2, Protein 13.2
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