Baby Artichokes With Aioli Food

SAUTEED BABY ARTICHOKES

Steps:

• Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
• Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
• Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.

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.

ARTICHOKES WITH ROASTED GARLIC AIOLI

Steps:

• 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.

BRAISED BABY ARTICHOKES

Steps:

• Fill a large bowl with water. Halve 1 lemon, squeeze the juice into the water and drop both halves into the bowl.
• Cut off the top quarter of the artichokes with a serrated knife. Peel the tough dark green skin from the stems using a paring knife and remove the tough outer leaves until the tender inner green leaves are revealed; it should be only a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon water.
• Zest and juice the remaining 2 lemons and reserve. Coat a large straight-sided skillet generously with olive oil and add the garlic, anchovies and red pepper flakes. Cook over medium heat, stirring, until the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes.
• Remove the artichokes from the water and add them to the pan along with the reserved lemon zest and juice, the white wine and thyme. Season with salt and add just enough water to cover the artichokes. Bring to a boil, then reduce to a simmer. Cover the pan and cook until the artichokes are very soft, 10 to 15 minutes. Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the arties, about 10 minutes.
• Remove the thyme and toss in the parsley. Swirl and stir to combine. Taste for seasoning and adjust if you need to (you probably will). Put the artichokes on a rimmed serving platter or in a bowl. Use a vegetable peeler to shave the parmigiano on top.

CRISPED BABY ARTICHOKES WITH CAPER AIOLI

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.