Name: Artichokes with Roasted Garlic Aioli
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 1 egg yolk; 1 teaspoon white wine vinegar; 1 teaspoon Dijon mustard; 1 cup grapeseed oil; 1 head garlic, roasted*; Kosher salt and freshly ground black pepper; Juice of 1 lemon; 12 baby artichokes (poivrade variety, which are the tiny ones); 1 to 2 lemons; Kosher salt; 2 to 3 tablespoons olive oil

Directions

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.

Cook’s Note

* To roast a head of garlic, wrap in foil and bake for an hour at 350 degrees F.

Artichokes with Roasted Garlic Aioli

Ingredients

For the aioli

For the artichokes

Directions

Cook’s Note

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages