Whole Fried Artichoke With Meyer Lemon Aioli Recipes

WHOLE FRIED ARTICHOKE WITH MEYER LEMON AIOLI

Whole Fried Artichoke with Meyer Lemon Aioli image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 large artichokes
2 quarts canola or peanut oil
1/2 bunch parsley, finely chopped
Meyer Lemon Aioli, recipe follows
2 garlic clove
1/2 teaspoon salt
1 egg yolk
1 Meyer lemon, zested and juiced
1 cup olive oil

Steps:

To clean the artichokes peel off the outer tough green leaves. With a sharp knife cut across the top of the artichoke about a 1/2-inch to remove the sharp spines. With a long narrow spoon scoop out the center choke of the artichoke. With a small knife or a vegetable peeler, pare down the outside dark green exterior of the base and stem. Place in acidulated water and repeat process with other artichokes.
Drain artichokes well. Put oil in a tall pot and over medium heat fry the artichokes until they are slightly golden in color. Remove artichokes from oil and drain on paper towels. Turn temperature of oil up to medium high. Return artichokes to the oil and fry until they are completely opened and deep golden brown. Remove from oil, place face down on paper towels to let all the oil drain. Season with salt and pepper garnish with parsley leaves and serve warm with the aioli.
In a mortar, pound the garlic and salt to form a paste. Stir in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle to the side of the mortar until completely combined.;

ROASTED ARTICHOKES WITH LEMON AIOLI

Roasted Artichokes with Lemon Aioli image

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

Ingredients

4 medium artichokes
2 tablespoons olive oil
1/2 medium lemon
1/2 teaspoon salt
1/4 teaspoon pepper
AIOLI:
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/2 teaspoon minced fresh garlic
1/4 teaspoon grated lemon zest
Dash pepper

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.

STEAMED ARTICHOKES WITH LEMON-GARLIC AIOLI

Steamed Artichokes with Lemon-Garlic Aioli image

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

Ingredients

8 trimmed and stemmed large globe artichokes
1 whole head of garlic
1 cup water
1 cup mayonnaise
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon white pepper
A pinch of sugar
A pinch of salt

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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