Roasted Red Pepper Aioli And Steamed Artichokes Recipes

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the court bouillon: Combine the garlic, dill, 4 cups of water and wine in a large stock pot. Squeeze the lemon juice into the pot, then add the lemon half. Season with salt and pepper. Bring to a gentle boil over direct heat.
• For the artichokes: Cut off the top inch and most of the stem close to the base. Trim the tip of each outer leaf with kitchen shears. Trim the bottoms of the artichokes and prick with a fork or paring knife. Place over indirect heat to take on some smoke while the poaching liquid comes to a boil, about 5 minutes.
• Place the artichokes in the liquid, bottoms up. Cover and simmer until a knife inserted into the bottom of the artichoke gives no resistance, about 30 minutes.
• Meanwhile, make the vinaigrette: Whisk all the ingredients together in a medium bowl and season with salt and pepper.
• Serve the artichokes with the vinaigrette on the side for dipping.
• (Alternatively, you can poach the artichokes over medium-high heat on a stovetop.)

Steps:

• Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

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:

• Place the egg yolks, garlic, cayenne and slat in the food processor. Puree until smooth, then add the red pepper and puree until smooth again.
• While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency. Taste, then salt as needed. Cover and refrigerate until ready to serve.
• Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil.
• Trim the artichoke stems off, and trim ¾ inch off the top of the artichoke flower. Pull off any damaged leaves around the base.
• Using kitchen shears, trim each point off the outer leaves.
• Squeeze lemon juice over the cut edges to reduce browning.
• Sprinkle with salt and place in the steam basket. Cover and steam the artichokes for 30-40 minutes, until a center leaf pulls out easily.
• Serve the artichokes with the aioli on the side for dipping! Or try it with fingerling potatoes.

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:

• Place mayonnaise, roasted red peppers, Frank's Red Hot Original, garlic, and salt in a food processor.
• Process for 1 minute or until completely smooth. Serve with potato chips.
• Enjoy!