Artichoke Caviar Food

FIRE ROASTED ARTICHOKES WITH HERB AIOLI

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.

ARTICHOKE CAVIAR

Steps:

• Combine all ingredients in a food processor. Process with a steel blade until mixture is finely chopped.
• Chill several hours or overnight.
• Serve cold.

ARTICHOKES WITH CAVIAR SAUCE

Steps:

• With a serrated knife, cut off the top 1 1/2 inches of each artichoke. Cut or break off the stems flush with the bottoms and remove the outer two rows of leaves. Rub cut surfaces with the lemon half as you work. Place the trimmed artichokes in a glass or ceramic dish large enough to hold them without touching. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Cover the dish with a damp cloth until artichokes are cool enough to handle. Push down on the leaves to make a flower shape and to expose the pale center leaves covering the fuzzy choke. Pull out the cone of center leaves, and with a small spoon, scrape out the choke. Allow to cool. Cover tightly, and refrigerate until ready to serve.
• Whisk together the mayonnaise, brandy, water, lemon juice and pepper until smooth. Stir in salmon roe and chives. Refrigerate until cold.
• Place each artichoke bottom on a plate. Spoon some of the sauce into the heart and around each artichoke, and serve.