BOILED WHOLE ARTICHOKES WITH MAYONNAISE
This method for preparing artichokes is so simple and so effective because it does one important thing: It accepts the bitter, thorny truth of the artichoke and doesn't try to fight against it. Instead of wrestling with the thing in order to prepare it for cooking, by trying to trim those tightly closed petals that stab your fingertips and leave them coated in a wretchedly bitter film, just leave the artichoke alone. Slice off the domed top, then drop the artichoke, stems and all, right into the boiling salted water and cook until tender. Once done and cool enough to handle, the artichoke is effortless to peel, revealing sweet flesh at the base of each leaf, and her large tender heart is yours for the taking.
Provided by Gabrielle Hamilton
Categories dinner, lunch, vegetables, appetizer, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
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.)
ROASTED ARTICHOKES WITH ANCHOVY MAYONNAISE
You may see artichokes in the supermarket year-round, but in the spring, they are at their peak, freshly harvested and full of flavor. This is an easy method for roasted artichokes. After trimming and par-cooking them, they are drizzled with olive oil and roasted until crisp without and tender within. Serve them as a first course, or alongside a meaty piece of fish, such as monkfish, swordfish or halibut. The zesty, lemony anchovy mayonnaise is a perfect foil for the artichokes' sweetness, and goes well with fish, too. You can use any size artichoke for this recipe, but medium is best.
Provided by David Tanis
Categories lunch, vegetables, appetizer, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
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.
ARTICHOKES WITH GARLIC BASIL MAYONNAISE RECIPE
Provided by Kitchenbee
Number Of Ingredients 11
Steps:
- To make the mayonnaise, warm the uncracked eggs in a small bowl of hot tap water for 3 minutes. In a blender, combine the egg, mustard, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a 2 cup glass measuring cup, mix the vegetable and olive oils. With the motor running, slowly drizzle in the combined oils (it should take at least 1 minutes) to make a thick mayonnaise. Scrape the mayonnaise into a bowl. Stir in the basil and garlic, then 1 tablespoon hot water. Set aside. Bring a large pot of lightly salted water to a boil over high heat. Meanwhile, in a large bowl, stir together 2 quarts cold water and the vinegar. Working with 1 artichoke at a time, and using a large, sharp knife, cut off the stem flush with the base. Pull of any damage outer leaves, then cut 1 inch off the top. Using kitchen shears, snip off any remaining thorny leaf tips, then submerge in the vinegar water. When all the artichokes are trimmed, drain them and add to the boiling water. Cover and cook until the tough leaves at the bottom of an artichoke can be easily removed, about 40 minutes, depending on the size of the artichoke. Using tongs, transfer the artichokes, upside down to a colander to let drain. Serve the artichokes warm or at room temperature, with the mayonnaise for dipping.
STEAMED ARTICHOKES WITH HERB-CAPER MAYONNAISE
Provided by Molly Stevens
Categories Steam Vegetarian Kid-Friendly High Fiber Mother's Day Mayonnaise Artichoke Spring Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
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.
More about "artichokes with basil mayonnaise recipes"
STEAMED ARTICHOKES WITH EGGLESS BASIL MAYONNAISE …
Web May 5, 2010 Ingredients Basil Mayonnaise 1/3 cup cold milk 2-3 teaspoons lemon juice 1/2 teaspoon salt 1/2 cup extra virgin olive oil 1/4 …
From food52.com
Reviews 3Servings 4Cuisine AmericanCategory Appetizer
From food52.com
Reviews 3Servings 4Cuisine AmericanCategory Appetizer
See details
NIGEL SLATER’S RECIPE FOR FRIED ARTICHOKES AND BASIL MAYONNAISE
From theguardian.com
Estimated Reading Time 2 mins
See details
ARTICHOKES WITH BASIL MAYONNAISE RECIPE | BON APPéTIT
Web Apr 6, 2008 Step 1 Mix first 4 ingredients in medium bowl. Season with salt and pepper. Step 2 Cook artichokes, covered, in large pot of boiling …
From bonappetit.com
5/5 (1)Servings 6
From bonappetit.com
5/5 (1)Servings 6
See details
GRILLED ARTICHOKES WITH LEMON-BASIL DIPPING SAUCE
Web Apr 5, 2016 Bring a large pot of water to a boil, over high heat. In a small mixing bowl, combine the olive oil, basil and garlic. Heat in the microwave for 20 seconds. Remove and stir. Repeat for another 20 seconds. Set …
From foodieandwine.com
From foodieandwine.com
See details
GRILLED ARTICHOKES | FEASTING AT HOME
Web Apr 28, 2012 Ingredients 4 medium sized artichokes- trimmed 2 garlic cloves, smashed 3 – 4 lemon slices a few sage leaves (or bay leaves)
From feastingathome.com
From feastingathome.com
INSTANT POT ARTICHOKES WITH A CREAMY BASIL PARMESAN …
Web Jun 7, 2019 Simply steamed artichokes made quick and easy in the Instant Pot. Yielding perfectly tender results. Ideal as a healthy appetizer, side dish or snack, paired with a healthy and delicious parmesan basil dip!
From abraskitchen.com
From abraskitchen.com
See details
BEST ARTICHOKES WITH BASIL MAYONNAISE RECIPES
Web 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 …
From alicerecipes.com
From alicerecipes.com
See details
BEST ARTICHOKES WITH GARLIC BASIL MAYONNAISE RECIPES
Web 4 large artichokes: 1 lemon, halved: 4 tablespoons butter: 4 tablespoons olive oil: 2 tablespoons white wine: 2 tablespoons lemon juice: Salt and freshly ground black …
From alicerecipes.com
From alicerecipes.com
See details
ARTICHOKE WITH BASIL
Web May 19, 2014 Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes. Drain well. (Basil mayonnaise and …
From chaotic-kitchen.com
From chaotic-kitchen.com
See details
ARTICHOKES AND BASIL MAYONNAISE – GINA'S COTTAGE
Web Jun 28, 2019 3) Serve artichokes warm or chilled to your preference, with the Basil Mayonnaise dip. * Note: You can prepare the Mayonnaise dip & the Artichokes a day …
From ginascottage.net
From ginascottage.net
See details
CRISPY ROASTED ARTICHOKES RECIPE - BETTER LIVING
Web With barely any effort at all, these crispy roasted artichokes pack some serious flavor punch. To accompany these little gems, the lemon basil aioli is a luxurious creamy accompaniment. Crispy Roasted Artichokes. …
From onbetterliving.com
From onbetterliving.com
See details
BEST AIR FRYER ARTICHOKES RECIPE | FOOD NETWORK CANADA
Web Jul 14, 2022 2-4 servings. Earthy artichokes get the air fryer treatment in this super simple recipe. Lightly seasoned and then air fried to crispy perfection and served alongside a tangy basil aioli for dipping, it’s a …
From foodnetwork.ca
From foodnetwork.ca
See details
WHOLE STEAMED ARTICHOKES WITH TOMATO-BASIL SALAD …
Web May 15, 2014 Use scissors to snip the thorny tips of the remaining leaves. Artichokes should fit into your pot so that the lid fits tightly. Cook the artichokes: Fill a large saucepan with 2 inches of water and add the …
From pamelasalzman.com
From pamelasalzman.com
See details
RECIPE: STEAMED ARTICHOKES WITH BASIL AIOLI : NPR
Web Apr 6, 2011 This is the classic, simple way to prepare artichokes. You may serve this with salted, melted butter, although lightly herbed mayonnaise is a nice way to bring out the …
From npr.org
From npr.org
See details
STEAMED ARTICHOKES WITH LEMON-BASIL AIOLI - EATINGWELL
Web Sep 19, 2023 Directions Grate 1 teaspoon lemon zest into a small bowl. Cut the lemon in half. Using a sharp knife, cut off the top ½ inch of each artichoke. Remove the small, tough outer layer (s) of leaves from...
From eatingwell.com
From eatingwell.com
See details
STEAMED ARTICHOKES WITH GARLIC MAYONNAISE - FAMILY …
Web Feb 10, 2021 Ingredients you need Large artichoke: Steaming works best with the large variety of artichokes. It can be done with the popular green globe variety or even the specialty varieties like these gorgeous purple …
From familyspice.com
From familyspice.com
See details
ROASTED ARTICHOKES WITH PARMESAN AND BASIL - THREE …
Web Apr 25, 2022 Remove and turn artichoke halves over so cut side is up. Divide butter and parmesan evenly between the cut artichokes. Cover with tin foil and place back in the oven for another 30 minutes. In the last 15 …
From threehungryboys.com
From threehungryboys.com
See details
ARTICHOKE PASTA SALAD - WHAT'S GABY COOKING
Web Aug 10, 2023 For the Artichoke Pasta Salad recipe below, there's a quick garlic sauté with sun dried tomatoes that gets mixed with everyones fav (and this months cooking club recipe) basil vinaigrette! From there, you just …
From whatsgabycooking.com
From whatsgabycooking.com
See details
ARTICHOKES WITH BASIL MAYONNAISE RECIPE - RECIPEOFHEALTH
Web 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 …
From recipeofhealth.com
From recipeofhealth.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love