ROASTED ARTICHOKES WITH ROASTED GARLIC AIOLI
Oven roasted artichokes are a very special dish cooked in the easiest possible way. This hands off method delivers perfectly cooked petals and super tender hearts every time. Served with bright roasted garlic dipping sauce it's a side dish that can't go wrong.
Provided by Diana Reis
Categories Appetizers Side Dishes
Time 1h35m
Number Of Ingredients 7
Steps:
- Clean artichokes by rinsing away excess dirt. Pull away some of the tough outer petals and any leaves that are damaged. Then remove the stem and tops leaving the center exposed.
- Next, trim the outer petals with scissors to remove any thorns.
- Rub the tops of the artichoke with lemon to prevent browning.
- Drizzle olive oil over each artichoke, season with salt and pepper. Then wrap the artichokes in foil with a wedge of lemon.
- Roast in a 375° oven for 1 hour and 20 minutes.
- To make sure that they are cooked all the way through the center, take one out of the foil packet and use a fork or small knife to poke into the heart from the bottom. It should be fork tender all the way through.
- Remove the top of a whole head of garlic to expose the cloves inside.
- Drizzle the top with olive oil and season with salt and pepper. Then wrap the head of garlic in foil and roast in the oven for one hour. (Roast the garlic right alongside the artichokes, and throw in a few extra heads for later.)
- When you remove the garlic from the foil, it will be very soft and can be squeezed out of the head. The cloves will be a thick paste.
- Mix one tablespoon of roasted garlic paste with ½ cup of mayonnaise, and the juice from ½ of a lemon.
- Serve this Aioli as a dipping sauce for Roasted Artichokes.
Nutrition Facts : Calories 312 kcal, Carbohydrate 15 g, Protein 4 g, Fat 28 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 12 mg, Sodium 269 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
ROASTED ARTICHOKES WITH PARMESAN BREADCRUMBS
Artichokes were one of those vegetables that really intimidated me. They just seemed so hard to prepare. But, once you get the hang of it, it's really easy. I like to serve mine with a lemon-garlic aioli for dipping.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
- Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
- Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
- Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
- To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.
ARTICHOKES WITH ROASTED GARLIC AIOLI
Homemade aioli with tender artichokes for dipping - a great party hors d'oeuvre!
Provided by Laura Calder
Categories appetizer,dinner,French,Party Favourites,side,vegetables
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the aioli: Beat the yolk with the vinegar and mustard. 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 with salt, pepper, and lemon juice, to taste.
- 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.
- *To roast a head of garlic, wrap in foil and bake for an hour at 350°F/180°C.
ROASTED ARTICHOKES WITH LEMON AIOLI
Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn't be simpler-and the earthy, comforting flavor is a definite payoff. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 233 calories, Fat 19g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 7g fiber), Protein 4g protein.
FIRE ROASTED ARTICHOKES WITH HERB AIOLI
This recipe came from Monterey, California, courtesy of Bobby Flay and Food Nation. I spent a few years in this area and love artichokes! Here's a good recipe!
Provided by Sharon123
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 16
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
Steaming the garlic with the artichokes mellows its flavor in this easy hors d'oeuvre. This recipe is included in Butterflied, Rolled, and Roasted Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 8 to 10
Number Of Ingredients 9
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.
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- Season a large pot of water with salt and 1 tablespoon of the lemon juice and then bring to a boil.
- Peel the tough outer leaves from the artichokes until you get to the tender yellowish leaves in the center. Remove the top third of each artichoke and discard.
- Use a vegetable peeler to remove any remaining tough leaves and the outside of the stem. Scoop out the fuzzy part in the center of each artichoke (this is the "choke") and discard.
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