Roasted Artichokes With Lemon Aioli Food

ROASTED ARTICHOKES WITH LEMON AIOLI

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.

ROASTED ARTICHOKES WITH LEMON AIOLI

Steps:

• Preheat oven to 400 degrees.
• Trim artichoke leaves by snipping just the tops with scissors. Cut stem and leave about 1-2". Cut artichokes in half and rub with lemon half and squeeze juice all over the artichoke halves. Sprinkle both sides with salt and pepper and drizzle with olive oil.
• Lay artichokes face down on parchment paper lined roasting sheet and roast for 35-40 minutes until tender.
• Meanwhile, combine mayo, mustard, pinch of salt, garlic, lemon zest and lemon juice in small mixing bowl and stir well to combine.
• When artichokes have finished cooking, remove one leaf at a time and dip bottoms in aioli and enjoy!

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.

FIRE ROASTED ARTICHOKES WITH HERB AIOLI

Steps:

• Mix the garlic, scallion, 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 the bread crumbs, red 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 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. Enjoy!

STEAMED ARTICHOKES WITH LEMON-GARLIC AIOLI

Steps:

• Pack artichokes upright in a large pot. Add garlic. Pour in water. Bring to a boil. Reduce heat. Simmer, covered, for 35 minutes. Transfer to a plate; let cool. Peel and mash 4 steamed garlic cloves (reserve remainder for lamb). Stir in mayonnaise, zest, lemon juice, pepper, sugar, and salt. Remove artichoke leaves (reserve hearts for stuffing). Refrigerate leaves and aioli separately until ready to serve.

ARTICHOKE ONION SKEWERS WITH A LEMON VINAIGRETTE & AIOLI

Steps:

• Aioli -- In a small container or bowl, add the mayonnaise, lemon juice, zest, thyme, sugar, salt and pepper and refrigerate until ready to serve. This can be made the day ahead.
• Vinaigrette -- In a 13x9" glass (no metal) pan, add the olive oil, lemon juice, dijon mustard, garlic, salt and pepper and mix well and set to the side.
• Artichokes and Onions -- These should be thawed, more room temp vs cold where there could be additional liquid in the them. Make sure to dry them off with a paper towel. Cut the artichokes in half, end to end; and skewer 1-3 of the halves alternating with 1-2 of the whole onions, depending on the size of your skewer.
• Marinate -- Add the artichoke and onion skewers in the 13x9" pan with the marinade. When you first put them in the pan, I take a brush and make sure to coat all sides of the skewers. Cover with plastic wrap for 1-8 hours. More time -- more flavor. If you can, half way through marinating, brush them again and roll them over in the pan to cover all the surface of the vegetables.
• Grill -- About 5-6 minutes on each side, on medium heat (a bit off to the side). I brush with the leftover marinade during cooking and grill until golden brown.
• Serve -- Plate along side a bowl of the aioli and a few lemon wedges for a great side dish. They are absolutely delish!
• Marinating time is not included in total prep time. Also note -- I did not soak the skewers. Since these are cooked pretty quickly, I don't find the need to soak them, and they do have some moisture from the marinade. But be careful of flare ups. Make sure to cook off to the side a bit where they don't get any flames.