Crispy Baby Artichokes With Anchovy Aioli Recipes

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:

• Make the artichokes: Preheat an air fryer to 360˚ F. Pat the artichoke hearts dry. Halve lengthwise. Put the flour in a shallow bowl; lightly beat the eggs in a second bowl. Whisk the panko, lemon zest, oregano and kosher salt in a third bowl. Coat the artichokes in the flour, then the egg, then the panko mixture.
• Lightly coat the artichokes with cooking spray and arrange sprayed-side down in the air fryer basket in an even layer. Cook 7 minutes. Spray the tops with more olive oil, flip and cook until golden brown, 7 more minutes.
• Make the dipping sauce: Whisk the mayonnaise, garlic, lemon juice, olive oil and salt in a small bowl. Serve with the artichokes.

Steps:

• Prepare the artichokes: Fill a large bowl with cold water. Cut the lemon into quarters, and squeeze the juice from each quarter into the water. (This acidulated water will keep the artichokes from discoloring.)
• Snap off a few of the tough outer leaves (bracts) near the stem of each artichoke. Cut each artichoke in half from top to bottom, and lay the halves cut-side down on a cutting board.
• Using a sharp vegetable peeler and working one half at a time, trim the rough edges and the stems. Cut 1/4 inch from the bottom of the stem and 1/2 inch from the top of each half. Turn the halves over and use a teaspoon or melon baller to remove the hairy "choke." Place trimmed artichoke halves in the lemon water. Leave them in the lemon water until ready to cook.
• Heat oven to 425 degrees. Bring a large pot of well-salted water to a boil. Add drained artichoke halves and simmer for 10 minutes. Remove and place artichoke halves cut-side up in a stainless steel roasting pan or ceramic baking dish, in one layer.
• Tuck thyme sprigs under artichokes, and sprinkle artichokes with salt and pepper. Drizzle generously with olive oil, about 1 1/2 teaspoons per halved artichoke. Bake, uncovered and brushing with oil from the pan occasionally, until nicely browned, 30 to 40 minutes.
• As artichokes roast, make the anchovy mayonnaise: Put mayonnaise in a bowl and stir in chopped anchovies and capers, lemon zest and juice, garlic, cayenne and a little salt and pepper. Let sit for 5 minutes, then taste and adjust seasoning.
• When artichokes are ready, transfer to a serving platter or individual plates. Brush lightly with oil from the pan. Sprinkle with parsley and serve anchovy mayonnaise and lemon wedges, if you like, on the side.

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.