Artichokes with Roasted Garlic Aioli
— my life in the kitchen.

August 30, 2010

Artichokes with Roasted Garlic Aioli

I couldn't be happier that Laura Calder is on the Cooking Channel. Finally - a show that defies any preconceived ideas of fussy & pretentious French cooking.

On an unrelated note I am equally unhappy that Sandra Lee is STILL on Food Network.

French Food at Home is refreshing and carefree. Laura Calder is lovely. Her background music is even cute. She makes me want to buy a swing for my porch and fill glass carafes of stock and wine for my fridge. How pretty.

As are these beautiful artichokes she threw together. Perfect starter or snack for a lazy afternoon… which is how I enjoyed my Sunday (and wishing for a swing).

If you need direction on how to prepare an artichoke here's a great video that breaks it down.

Artichokes with Roasted Garlic Aioli

INGREDIENTS

For the aioli:

  • 1 egg yolk
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 cup canola oil
  • 1 head garlic, roasted*
  • Kosher salt and freshly ground black pepper
  • Juice of 1 lemon

For the artichokes:

  • 6 large Jerusalem artichokes or 12 baby artichokes (poivrade variety, which are the tiny ones)
  • 1 to 2 lemons
  • Kosher salt
  • 2 to 3 tablespoons olive oil

DIRECTIONS

To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. 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 the aioli with salt, pepper, and lemon juice, to taste.

To 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 degrees F.

1 comment:

  1. Hahaha, Sandra Lee. Unfortunately my dad's wife bought me her cookbook two Christmases ago ... hmm, where IS that?? Oh, right ... was in our garage sale stash....

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