Crisped Baby Artichokes With Caper Aioli Recipes

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CRISPED BABY ARTICHOKES WITH CAPER AIOLI

These appetizer or side-dish morsels are a nod to the classic Roman-Jewish preparation carciofi alla giudia, but with a lighter twist: They're roasted instead of deep-fried.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Number Of Ingredients 10



Crisped Baby Artichokes with Caper Aioli image

Steps:

  • Caper aioli: Preheat oven to 500 degrees with a rimmed baking sheet on a rack in lowest position. Puree yolk, lemon zest and juice, garlic, and capers in a blender until smooth. With motor running, gradually add oil in a steady stream until mixture is thick and creamy. Season generously with salt and pepper. Transfer to a serving bowl; garnish with more capers.
  • Artichokes: Squeeze lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top 1/2 inch; with a paring knife, trim and peel stem. Open soft inner leaves with your fingers until artichoke resembles a flower in full bloom. (Transfer to lemon water as you work to prevent discoloration.) Drain artichokes upside down, with leaves spread open on paper towels.
  • Toss artichokes with oil. Place upside down on hot baking sheet and roast, stirring once halfway through, until leaves are crisp and hearts are tender, 8 to 13 minutes. Season with flaky salt and serve immediately, with aioli.

1 large egg yolk
1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 teaspoon finely chopped garlic
2 tablespoons capers, preferably salt-packed, rinsed and drained, plus more for garnish (optional)
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 lemon, halved
18 baby artichokes (about 3 pounds)
1/3 cup extra-virgin olive oil
Flaky sea salt, such as Maldon, for serving

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