Thursday, May 5, 2011

Artichokes with Parmesan Aioli

Yummy recipe and you can trick yourself into thinking it is healthy... minus the aioli :)

- Fill a large pot with enough water to reach the bottom of a steamer basket. Add 1 teaspoon salt and bring to a boil.
- Meanwhile, using a serrated knife, cut off the top third of the artichokes; using a vegetable peeler, peel the stems. With kitchen shears, snip off any sharp tips from the remaining leaves. Rub all the cut surfaces with half a lemon.
- Spread the artichokes open with your hands. Place stem-side up in the basket with the 2 lemon halves, cover, and steam until a paring knife inserted in a stem meets little resistance, 25 to 35 minutes.

1 cup mayonnaise
1/4 cup finely grated Parmesan
1 garlic clove, chopped
kosher salt and black pepper

In a medium bowl, whisk together the mayonnaise, Parmesan, garlic, and 1 tablespoon water; season with ¼ teaspoon each salt and pepper.

Served with baked trout and rice

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