Crisped Baby Artichokes With Caper Aioli Recipes

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CRISPED BABY ARTICHOKES WITH CAPER AIOLI



Crisped Baby Artichokes with Caper Aioli image

These appetizer or side-dish morsels are a nod to the classic Roman-Jewish preparation carciofi alla giudia, but with a lighter twist: They're roasted instead of deep-fried.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Number Of Ingredients 10

1 large egg yolk
1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 teaspoon finely chopped garlic
2 tablespoons capers, preferably salt-packed, rinsed and drained, plus more for garnish (optional)
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 lemon, halved
18 baby artichokes (about 3 pounds)
1/3 cup extra-virgin olive oil
Flaky sea salt, such as Maldon, for serving

Steps:

  • Caper aioli: Preheat oven to 500 degrees with a rimmed baking sheet on a rack in lowest position. Puree yolk, lemon zest and juice, garlic, and capers in a blender until smooth. With motor running, gradually add oil in a steady stream until mixture is thick and creamy. Season generously with salt and pepper. Transfer to a serving bowl; garnish with more capers.
  • Artichokes: Squeeze lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top 1/2 inch; with a paring knife, trim and peel stem. Open soft inner leaves with your fingers until artichoke resembles a flower in full bloom. (Transfer to lemon water as you work to prevent discoloration.) Drain artichokes upside down, with leaves spread open on paper towels.
  • Toss artichokes with oil. Place upside down on hot baking sheet and roast, stirring once halfway through, until leaves are crisp and hearts are tender, 8 to 13 minutes. Season with flaky salt and serve immediately, with aioli.

BABY ARTICHOKES WITH AIOLI



Baby Artichokes with Aioli image

Tiny artichokes make the ideal pop-in-your-mouth vegetable for a deck-side feast because the choke is fully edible. You can substitute bottled mayonnaise mixed with a pressed garlic clove for the aioli, but it is so easy to make your own, why not? If you can't find baby artichokes, trim out six large artichokes and remove chokes, then cut each one into quarters. Cook and serve as directed below.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

3 lemons
24 baby artichokes (about 3 inches tall)
1 egg yolk*
2 cloves garlic
Salt
1/4 cup extra-virgin olive oil
1/2 cup neutral oil, such as regular olive oil or canola oil

Steps:

  • Cut 2 of the lemons in half and squeeze the juice into a large bowl filled with cold water; drop squeezed lemon halves into water. Set bowl of lemon water next to your work area. Working with 1 artichoke at a time, remove the top few layers of dark green leaves, exposing the tender yellow leaves below. With a sharp paring knife, pare away the tough, fibrous outer layer around the base of the artichoke, then trim the tip of the artichoke off to flatten the top; you should still have about 2 inches of leaves above each heart. Drop each artichoke into the bowl of lemon water, as it is prepared (otherwise artichokes will darken).
  • To cook artichokes, place them on a rack in a pan above simmering water and steam, covered, until a knife slides easily through the base of the artichoke and leaves are tender, about 12 to 15 minutes. Remove artichokes and plunge into a bowl of ice water to stop the cooking. Drain and set aside.
  • To make the aioli, juice the remaining lemon. In a blender, puree the egg yolk with 2 tablespoons of the lemon juice, the garlic, and a hefty pinch of salt. (If using a food processor, use a whole egg.) With machine running, gradually pour in the extra-virgin olive oil in a very thin, steady stream. Then pour in neutral oil in a thin stream. Do not rush it; if you pour oil too fast, mayonnaise won?t thicken. When all the oil is incorporated, transfer aioli to a serving bowl and season, to taste, with more lemon juice and salt. Serve at once with cooled artichokes. If made ahead, cover with plastic wrap and refrigerate aioli and artichokes up to 1 day.

GARLIC AIOLI WITH CAPERS



Garlic Aioli With Capers image

Basically a form of mayonnaise, intended to be served at room temperature or chilled, I make this condiment (or sauce base) with roasted garlic. It's creamy and garlicky and goes perfectly with both shellfish and roast beef.

Provided by David J Rust

Categories     Sauces

Time 55m

Yield 12 tablespoons, 12 serving(s)

Number Of Ingredients 8

6 garlic cloves, roasted
1 teaspoon canola oil
1 large egg
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper, ground
1/2 cup extra virgin olive oil
1 tablespoon capers

Steps:

  • In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the peeled cloves of garlic in canola oil. Wrap the garlic cloves and oil, tightly, in tin foil. To make the garlic cloves soft like butter, this will take between 30 and 40 minutes. To prevent scorching, add a half teaspoon of water to the tinfoil: this will keep it from browning, however, and the taste won't be quite the same. But it should protect the delicate garlic from burning.
  • In a blender, place the roasted garlic with the egg, lemon juice, salt, and white pepper. Starting at medium speed, blend for about a minute until the garlic has been fully incorporated into the blend.
  • Start with a few drops, rising to a drizzle, and add the olive oil. Keep blending for about 5 minutes until the aioli comes together into a thick, white sauce.
  • Remove to a small bowl and fold in the capers.
  • Serve chilled.

Nutrition Facts : Calories 91.6, Fat 9.8, SaturatedFat 1.4, Cholesterol 15.5, Sodium 124.5, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 0.6

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