Artichoke Mayonnaise Recipes

BOILED WHOLE ARTICHOKES WITH MAYONNAISE

Steps:

• Bring a large pot of water to boil - large enough to submerge all four artichokes. Once the water is boiling, season it with salt to taste. Slice off the domed top quarter of the artichokes, remove the black tip of the stem and immediately place the artichokes in the boiling water. To cook the artichokes evenly and prevent them from bobbing at the surface, place a lid one size smaller than the pot you are using directly on top of the artichokes, weighing them down so they are submerged. Reduce the heat until the water is at a hard simmer, and cook the artichokes until you can easily pierce the bottom choke (where the stem meets the base) with a cake tester or the sharp tip of a thin knife with no resistance, 20 to 25 minutes.
• While artichokes cook, prepare the mayonnaise: Place the egg, egg yolks, garlic, lemon juice and two healthy pinches of salt in a food processor fitted with a steel blade. Whiz for 5 seconds, then, with the machine on, slowly add about half the neutral oil in a thin, steady stream. Turn the machine off, and add 1 tablespoon cold water. Turn the machine back on, and finish adding the neutral oil in a steady stream. If mayonnaise is thick, blend in the remaining 1 tablespoon cold water. Mayonnaise should be light, satiny and silken. Taste the mayonnaise, and add salt as needed. Set aside at room temperature.
• Transfer the cooked artichokes to a wire rack set over a rimmed baking sheet, positioning them upside down to drain. Let stand at room temperature until they are cool enough to handle, about 15 minutes. Then remove the stems in an even cut, leaving the artichokes with a flat base. Peel the fibrous outer layer (and any strings) off the stems, cut the stems into 1/4-inch coins and reserve.
• Place the artichokes, stem side down, on a clean work surface. Gently open up the artichokes to reveal the inner leaves, using your fingers a little like the way you might open your own eye to receive drops, or even resembling the gesture you use to enlarge an image on your iPhone screen. Then pinch the whole purple and spiky choke at the center in one handful, and pluck it out, revealing the fuzzy hair that sits firmly attached in the cup of the heart. Remove this fuzz with your fingertip, or use a small spoon to scrape it away, taking care not to gouge or dig too deep into the goose-pimpled flesh.
• To assemble, place a healthy dollop of mayonnaise in the very center of each artichoke. Spoon in a few of the stem coins, then drizzle artichoke and mayonnaise with olive oil. Serve with additional mayonnaise and lemon wedges. (Any leftover mayonnaise will keep, refrigerated, up to 1 week.)

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.

ROASTED ARTICHOKES WITH ANCHOVY MAYONNAISE

Steps:

• Prepare the artichokes: Fill a large bowl with cold water. Cut the lemon into quarters, and squeeze the juice from each quarter into the water. (This acidulated water will keep the artichokes from discoloring.)
• Snap off a few of the tough outer leaves (bracts) near the stem of each artichoke. Cut each artichoke in half from top to bottom, and lay the halves cut-side down on a cutting board.
• Using a sharp vegetable peeler and working one half at a time, trim the rough edges and the stems. Cut 1/4 inch from the bottom of the stem and 1/2 inch from the top of each half. Turn the halves over and use a teaspoon or melon baller to remove the hairy "choke." Place trimmed artichoke halves in the lemon water. Leave them in the lemon water until ready to cook.
• Heat oven to 425 degrees. Bring a large pot of well-salted water to a boil. Add drained artichoke halves and simmer for 10 minutes. Remove and place artichoke halves cut-side up in a stainless steel roasting pan or ceramic baking dish, in one layer.
• Tuck thyme sprigs under artichokes, and sprinkle artichokes with salt and pepper. Drizzle generously with olive oil, about 1 1/2 teaspoons per halved artichoke. Bake, uncovered and brushing with oil from the pan occasionally, until nicely browned, 30 to 40 minutes.
• As artichokes roast, make the anchovy mayonnaise: Put mayonnaise in a bowl and stir in chopped anchovies and capers, lemon zest and juice, garlic, cayenne and a little salt and pepper. Let sit for 5 minutes, then taste and adjust seasoning.
• When artichokes are ready, transfer to a serving platter or individual plates. Brush lightly with oil from the pan. Sprinkle with parsley and serve anchovy mayonnaise and lemon wedges, if you like, on the side.

SIMPLE ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

ARTICHOKE MAYONNAISE

Steps:

• In a food processor or blender, combine the artichoke hearts with marinade, the mayonnaise and parsley; blend until smooth.
• Cover and chill until ready to use.

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE

Steps:

• Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
• In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
• In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
• Serve the artichokes with the dipping sauce.

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.

STEAMED ARTICHOKES WITH HERB-CAPER MAYONNAISE

Steps:

• Mix first 5 ingredients in small bowl; season herb mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Place steamer rack in large pot. Add just enough water to touch bottom of rack. Place artichokes on rack. Bring water to boil. Reduce heat to medium, cover, and steam until artichokes are tender when base is pierced with small sharp knife, adding more water to pot as needed, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Leave artichokes in uncovered steamer; let stand at room temperature. Resteam until heated through.
• Place artichokes on plates; cool 10 minutes. Serve with herb mayonnaise.

STEAMED ARTICHOKES WITH TARRAGON MAYONNAISE

Steps:

• Squeeze juice of 1 lemon into a large bowl of cold water.
• Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen shears, cut off tips of remaining leaves. Place in lemon water. Repeat.
• Drain artichokes, and place in a pot in a single snug layer (in batches if necessary). Add 1/4 cup water. Bring to a simmer, cover, and steam until tender, about 35 minutes. Remove from pot. Let cool. Cover, and refrigerate for up to 2 hours.
• Meanwhile, zest and juice remaining lemon. Whisk zest, 2 tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepper. Serve alongside artichokes.