Grilled Fresh Artichokes with Garlic Aioli
by Caren McSherry
Grilled fresh artichokes with garlic aioli.
Artichokes Ingredients:
- 2 tbsp white vinegar or lemon juice
- 6 large fresh whole artichokes with some stem attached
- 3-4 tbsp olive oil
- Fresh ground pepper, to taste
Garlic Aioli Ingredients:
- 3 roasted garlic cloves
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 egg yolk
- 2/3 cup extra virgin olive oil
- Sea salt, to taste
- Fresh ground pepper, to taste
Method:
FOR THE ARTICHOKES: 1. Bring a large pot of water to the boil, add the white vinegar or lemon juice to the pot. Drop in the artichokes and boil for about 30-40 minutes, or until tender. Check to see that they are cooked by pulling on 1 or 2 of the leaves – if they pull out easily the artichokes are cooked; if you have to tug, let them boil for another 5 minutes.
2. Remove the artichokes and drain on kitchen towels. When they are cool enough to handle, cut in half lengthwise, through the stem. Carefully remove the fuzzy choke from the centre and scrape away the thorny part.
3. Heat a large cast iron fry pan to medium hot, add the oil, sprinkle the cut side of the artichokes with sea salt and ground pepper. Place them cut side down into the hot pan and grill for about 5-8 minutes or until golden brown. Transfer onto a tray and keep them warm in the oven until ready to serve.
4. Serve with the garlic aioli or any dipping sauce of your choice.
FOR THE GARLIC AIOLI: 1. Place the garlic, lemon juice, mustard, and egg yolk in a bowl with steep sides. Using an immersion blender, mix and slowly pour in the olive oil until a thick sauce is formed. Alternatively, you can whisk by hand or use a food processor. Season with sea salt and pepper.
2. Remove the artichokes and drain on kitchen towels. When they are cool enough to handle, cut in half lengthwise, through the stem. Carefully remove the fuzzy choke from the centre and scrape away the thorny part.
3. Heat a large cast iron fry pan to medium hot, add the oil, sprinkle the cut side of the artichokes with sea salt and ground pepper. Place them cut side down into the hot pan and grill for about 5-8 minutes or until golden brown. Transfer onto a tray and keep them warm in the oven until ready to serve.
4. Serve with the garlic aioli or any dipping sauce of your choice.
FOR THE GARLIC AIOLI: 1. Place the garlic, lemon juice, mustard, and egg yolk in a bowl with steep sides. Using an immersion blender, mix and slowly pour in the olive oil until a thick sauce is formed. Alternatively, you can whisk by hand or use a food processor. Season with sea salt and pepper.
Copyright (c) Caren McSherry 09/2010
