Artichoke Leaves With Parmesan Basil Aioli Recipes

ARTICHOKE AIOLI

Steps:

• Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, lemon zest, red pepper flakes, salt, and black pepper in a food processor or blender; blend until smooth. Cover and refrigerate until ready to use.

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.

BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
• Drain and rinse the artichokes. Pat them dry.
• In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
• Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
• Place the artichoke bites on the wire rack.
• Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
• Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
• Sprinkle the artichoke bites with parsley before serving with aioli alongside.
• Enjoy!

ARTICHOKES WITH BASIL MAYONNAISE

Steps:

• Mix first 4 ingredients in medium bowl. Season with salt and pepper.
• Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes. Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
• Serve artichokes warm, at room temperature or chilled with basil mayonnaise.

ARTICHOKE LEAVES WITH PARMESAN-BASIL AIOLI

Steps:

• Cut the stems of the artichokes off flush with the bottom of the leaves. Trim about an inch off the top end. Remove the small-funky leaves from around the bottoms and trim the remaining leaves with scissors to remove the thorns on the top. To prevent discoloration, rub all of the cut surfaces with the lemon. Cook in a steamer with the lemon you used to rub the artichokes with until tender and leaves can be pulled off easily, 45 minutes to 1 hour. Let cool.
• Combine the mayonnaise (Best Foods brand if you are on the west coast or Hellman's if you are on the east), Parmesan, basil, lemon juice, garlic, and pepper in a small bowl. Refrigerate until chilled.
• Remove the leaves from the artichokes, starting at the base, until the center is reached. For this dish you will only be using the leaves sturdy enough to hold the aioli, but save the less sturdy ones for your chef's treat after the guests go home. Using a spoon, scrape off the choke and discard. Cut off any tough areas on the bottom of the hearts. Finely chop the hearts and add to the mayonnaise mixture.
• Place 1 teaspoon of the mayonnaise mixture on each artichoke leaf and arrange leaves in an eye pleasing manner on a platter or tray. Garnish with the parsley.

GRILLED VEGETABLE SANDWICH WITH BASIL-PARMESAN AIOLI

Steps:

• Preheat outdoor grill.
• Brush vegetables lightly with olive oil and sprinkle with salt and pepper.
• Grill vegetables over medium heat 3 to 8 minutes per side, or until tender and lightly charred. Transfer to a large plate.
• Cut bell pepper into strips.
• In a food processor, mince garlic. Add basil and mayonnaise and process until blended. Add Parmesan cheese and pulse to combine.
• Tear out soft part of bread and discard. Spread cut sides of bread with aioli. Layer each vegetable on bottom half of bread. Top with mozzarella, greens and bread top. Cut into 6 sandwiches.