Pin ItARTICHOKE WITH ROASTED GARLIC AIOLI
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| Serves | 4-6 |
| Prep time | 1 hour |
| Cook time | 45 minutes |
| Total time | 1 hours, 45 minutes |
| Allergy | Egg |
| Dietary | Diabetic Friendly, Gluten Free |
| Meal type | Appetizer |
| Misc | Gourmet, Serve Cold |
| By author | Aloha Cooks |
Roasted garlic and fresh squeezed lemon in a creamy aioli for dipping steamed artichokes in.
Ingredients
- 4 Artichokes
- 2 Egg Yolks
- 1/4 cup Extra Virgin Olive Oil
- 1 Lemon (fresh squeezed)
- 6 cloves Garlic (peeled and sliced in half lengthwise)
- 1 clove Garlic (peeled)
- 1/4 teaspoon Celtic Sea Salt or Himalayan Salt (or more to taste)
Note
This creamy aioli isn't limited to dipping artichokes in, use it in anything that calls for mayonnaise.
Directions
| Step 1. | |
| Wash and slice off stem of artichokes so they sit flat in the top part of a steamer/double boiler. Optional-stem can be peeled and cooked and eaten. Optional-using kitchen scissors trim off the thorn tipped ends of of the leaves and on the top of the artichoke, cut them back about an inch. Fill bottom of double boiler with water and bring to a boil. Put steamer with artichokes on top of boiling water and cover with lid. Steam the artichokes 20-40 minutes, depending on how large they are. Or you can add them to a pot of boiling water approximately the same amount of time. Remove from boiling water immediately and rinse with cold water, turn upside down on a towel to drain. | |
| Step 2. | |
| In the meantime, mix the 6 sliced cloves of garlic with a little oil suited to high heat cooking, like safflower or grapeseed oil. Spread the cloves on a broiling pan or foil and place them under the broiler. Broil a few minutes on each side, until they are a deep brown. Watch the garlic while it roasts, it can burn quickly. Remove from heat and set aside. Juice the lemon and set aside. | |
| Step 3. | |
| In a small food processor bowl or blender, put the two egg yolks and blend well. Through the hole in the top of the lid, drizzle the olive oil in a slow, thin stream. The oil should emulsify and thicken as you add it. Once the eggs and oil are thick and emulsified, add the roasted garlic and the fresh garlic clove and mix well. Add the lemon juice through the hole in the lid a little at a time until well mixed. Add 1/4t salt or more to taste. | |
| Step 4. | |
| Transfer to a very small serving dish and chill. Garnish with smoked paprika, cover, and refrigerate. Note: aioli will thicken upon refrigeration. You do not need to serve the aioli with artichokes, it is great on sandwiches or in place of regular mayonnaise in most things. If serving with artichokes, peel the leaves and dip the white fleshy end of the petal in the aioli. Gripping the other end of the petal place the fleshy side in your mouth, dip side down, and pull through teeth, eating the pulpy portion. Discard remaining hard petal. You can peel all the leaves and serve them separately. | |
| Step 5. | |
| You will now have uncovered the heart, the best part of the artichoke at it's center. Remove the inedible choke (fuzzy part) using a spoon or a knife and discard. The bottom part of the artichoke under the choke, is the actual heart itself. Cut the heart up into small pieces to dip in the aioli. Enjoy! | |
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