ROASTED RED PEPPER AIOLI AND STEAMED ARTICHOKES
Steps:
- Place the egg yolks, garlic, cayenne and salt in the food processor. Puree until smooth, then add the red pepper and puree until smooth again.
- While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency. Taste, then salt as needed. Cover and refrigerate until ready to serve.
- Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil.
- Trim the artichoke stems off, and trim 3/4 inch off the top of the artichoke flower. Pull off any damaged leaves around the base. Using kitchen shears, trim each point off the outer leaves. Squeeze lemon juice over the cut edges to reduce browning.
- Sprinkle with salt and place in the steam basket. Cover and steam the artichokes for 30-40 minutes, until a center leaf pulls out easily.
- Serve the artichokes with the aioli on the side for dipping!
Nutrition Facts : ServingSize 1 serving, Calories 84 kcal, Carbohydrate 5 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 98 mg, Sodium 323 mg, Fiber 2 g, Sugar 1 g
ROASTED RED PEPPER AIOLI
A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.
Provided by REBECCADK
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 20
Number Of Ingredients 8
Steps:
- Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g
ROASTED RED PEPPER AIOLI AND STEAMED ARTICHOKES
Velvety aioli is birthed by whipping egg yolks and oil together, but the result is worth every last calorie. And depending on what you eat it with, can be quite healthy! Here I've paired a silky, savory roasted red pepper aioli with steamed artichoke leaves. You simply dip the fleshy end of the leaves in the aioli and scrape the artichoke "meat" off with your teeth, discarding the rest! This is a low-carb, sugar-free, gluten-free, vegetarian snack that leaves you with a sense of indulgence!
Provided by spicyperspective
Categories < 60 Mins
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Place the egg yolks, garlic, cayenne and slat in the food processor. Puree until smooth, then add the red pepper and puree until smooth again.
- While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency. Taste, then salt as needed. Cover and refrigerate until ready to serve.
- Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil.
- Trim the artichoke stems off, and trim ¾ inch off the top of the artichoke flower. Pull off any damaged leaves around the base.
- Using kitchen shears, trim each point off the outer leaves.
- Squeeze lemon juice over the cut edges to reduce browning.
- Sprinkle with salt and place in the steam basket. Cover and steam the artichokes for 30-40 minutes, until a center leaf pulls out easily.
- Serve the artichokes with the aioli on the side for dipping! Or try it with fingerling potatoes.
Nutrition Facts : Calories 1488.7, Fat 153.8, SaturatedFat 21.8, Cholesterol 377.6, Sodium 993.3, Carbohydrate 24.6, Fiber 11.8, Sugar 0.2, Protein 12.1
FIRE ROASTED ARTICHOKES WITH HERB AIOLI
Steps:
- Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.
- To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.
- Preheat a grill.
- Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli and caviar of choice.
ARTICHOKES WITH ROASTED GARLIC AIOLI
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
RED PEPPER AIOLI
This is delicious, especially on roasted portabello mushroom burgers (served with roasted red onions and tomatoes.
Provided by Chef TanyaW
Categories Peppers
Time 10m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mince garlic and cut peppers into pieces a food processor can handle.
- Process garlic, peppers, mayo, and olive oil.
- Salt and pepper to taste.
- You can either use roasted peppers in a jar or make them yourself. I make them myself. I roast in a 450 degree oven for about 30 minutes. After they have cooled, I remove the skin. Sometimes the skin comes off easily if you put them in a ziploc bag after they have cooled a little.
ROASTED RED PEPPER AIOLI RECIPE BY TASTY
Here's what you need: mayonnaise, red pepper, Frank's Red Hot Original, salt, potato chip
Provided by Griffin Bohen-Meissner
Categories Sides
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place mayonnaise, roasted red peppers, Frank's Red Hot Original, garlic, and salt in a food processor.
- Process for 1 minute or until completely smooth. Serve with potato chips.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
FIRE ROASTED ARTICHOKES WITH HERB AIOLI
This recipe came from Monterey, California, courtesy of Bobby Flay and Food Nation. I spent a few years in this area and love artichokes! Here's a good recipe!
Provided by Sharon123
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Mix the garlic, scallion, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.
- To make the aioli:.
- Combine the bread crumbs, red wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.
- Preheat a grill.
- Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature.
- Remove from fire and garnish with herb aioli. Enjoy!
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