Artichokes and Aioli Sauce

"This appetizer looks beautiful when served with a little parsley around the sauce in the center of the artichoke."
 
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Ready In:
1hr 25mins
Ingredients:
14
Yields:
1 1/4 cups aioli sauce
Serves:
4
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ingredients

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directions

  • In a large kettle, combine 3 cups water with olive oil, lemon slices, bay leaves, garlic, salt and pepper and bring to a boil Meanwhile, trim stalks from bases of artichokes, cut a 1" slice from tops.
  • Remove descolored leaves, snip off the spiky ends.
  • Wash the artichokes in cold water and drain.
  • Place artichokes in bottom of kettle, standing on base.
  • Bring back to boiling, reduce heat and simmer, covered 40-50 minutes, or until artichoke bases feel soft.
  • While the artichokes are cooking, Soak bread in milk for 10 minutes; squeeze hard to remove all milk.
  • Place bread and garlic in food processor; blend 10 seconds or until mixture forms a paste Add egg yolks, blend until egg mixture is thick, about 10 seconds.
  • Add olive oil, 1` Tbs at a time, blending constantly after each addition until thick.
  • Continue until all oil has been used.
  • Mixture should be thick.
  • Add lemon juice, salt and pepper; blend a few seconds more to mix well.
  • Refrigerate, tightly covered.
  • Drain artichokes well.
  • Let cool slightly.
  • Using finger, pull out leaves at center.
  • With teaspoon, remove hair choke from cavity.
  • Serve artichokes, warm or cold with Aioli Sauce in cavity in center.

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Reviews

  1. Crazy about artichokes, usually just cook them and serve with lemon butter. THIS was wonderful, just simply awesome
     
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