Recipe courtesy of Laura Calder
Artichokes with Roasted Garlic Aioli
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 813
- Total Fat
- 65
- Saturated Fat
- 7
- Carbohydrates
- 56
- Dietary Fiber
- 26
- Sugar
- 6
- Protein
- 17
- Cholesterol
- 37
- Sodium
- 1324
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
For the aioli
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
For the artichokes
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.