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.)
ARTICHOKE JALAPEñO DIP
A creamy, savory Artichoke Jalapeño Dip with a tangy cream cheese base, marinated artichokes, fresh jalapeños, and grated Parmesan cheese.
Provided by Kelly Anthony
Categories Appetizer
Time 12m
Number Of Ingredients 10
Steps:
- Add the softened cream cheese, sour cream, mayonnaise, lemon juice, salt, and pepper to a large mixing bowl. Use a handheld mixer on medium-high speed and mix until smooth.
- Add the Parmesan, drained artichokes, jalapeno, and garlic, and stir until evenly incorporated.
- Serve right away or store in the refrigerator for 3 days.
Nutrition Facts : Calories 62 kcal, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 278 mg, ServingSize 1 serving
ARTICHOKES WITH JALAPENO MAYONNAISE
Make and share this Artichokes with Jalapeno Mayonnaise recipe from Food.com.
Provided by Divinemom5
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Trim artichokes,removing stem and tough outer leaves.
- Trim top.
- Rub cut edges with lemon half.
- Cut lemon into slices and place in bottom of steamer.
- Fill steamer with water.
- Place artichokes in steamer basket and steam until tender and leaf can be pulled away from choke (about 15 minutes) Transfer to plate and allow to cool.
- Combine egg,lemon juice,vinegar,salt and pepper in blender container.
- Puree until smooth.
- Gradually add olive oil,drop by drop,and then in a steady stream with the motor running until thick,about 2-3 minutes.
- Transfer to small bowl and refrigerate.
- Arrange artichokes on serving plate,pull leaves away from the heart and arrange like flower petals around heart.
- Top heart with a dollpo of the mayonnaise.
Nutrition Facts : Calories 315.5, Fat 28, SaturatedFat 4, Cholesterol 31, Sodium 326.9, Carbohydrate 14.9, Fiber 7.3, Sugar 1.8, Protein 5.4
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