Artichokes and Citrus and Caper Aioli-maintenance phase, serves 4

Artichokes and Citrus and Caper Aioli-maintenance phase, serves 4

Source: Shape Magazine

Aioli:

  • 2 large eggs
  • 1 clove garlic, minced
  • 2 t fresh lemon juice
  • 2 1/4 c olive oil
  • 3 Calabrian chilies, stems removed, roughly chopped (can sub 1/2 t red pepper flakes)
  • 1 t capers, drained
  • 1 t sea salt
  • 1/2 t fresh ground black pepper

Artichokes:

  • 1 T kosher salt, plus more to taste
  • 1 lemon, halved
  • 4 medium artichokes, stems trimmed to 1/2 in long
  • 2 T fresh lemon juice
  • 4 T olive oil
  • Fresh ground black pepper

Directions

  1. Put eggs, garlic, and lemon juice into a food processor and pour in oil while blending. Once mixture has thickened, turn off food processor and add chilies, capers, salt and pepper; pulse to combine. If the aioli is too thick, thin with 1 T water or more as needed. Refrigerate.
  2. Fill a large pot with water, 1 T kosher salt and lemon halves. Bring to a boil over med heat, then add artichokes. Cover and cook 35 mins. Remove from water and set aside to cool.
  3. Heat grill to high. Slice cooked artichokes in half lengthwise and remove and discard the centers. Rub lemon juice and oil on the cut side of each half, and sprinkle with salt and pepper. Place on the grill, cut side down, for 5 mins, then turn, grilling for 1 min more. Top each half with 1 t aioli; serve with additional on the side if desired.

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