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Herb Roasted Artichoke with Lemon Aioli
SUBMITTED BY: Chef Philip Dorwart
4 Large Artichokes
2 cloves garlic
1 medium shallot
2 sprigs thyme
2 sprigs rosemary
2 cups white wine
1 cup water
3 Tbl extra virgin olive oil
sea salt and pepper
Mince the shallot, garlic, thyme and rosemary and mix with olive oil to make a paste. Cut-off the top ¼ of the artichoke, and gentle rub inside the leave with paste made previously, really work in between the leaves, being careful not to prick yourself if there is a tough part of the choke, season with salt and pepper. Put the artichoke in a deep pan and add the wine and water and cover with foil, cook on 400 degrees for about 30 minutes, uncover and cook another 10 minutes. Remove chokes and let cool slightly before eating. Serve with aioli and pull leaves from the body and with your front teeth, scrape the meat from the bottom end of each leaf until you get to the heart and the stem.
3 raw extra-large egg yolks organic, local or Hellman’s and skip the canola oil.
1 tablespoon Dijon mustard
3 tablespoons Roasted Whole Garlic
1 lemon, juiced
1 1/2 to 2 cups canola or grapeseed
1 tablespoon lemon zest
2 teaspoons chopped thyme
In a food processor fitted with the metal blade, combine the egg yolks, mustard, and roasted garlic and process until smooth. Add the lemon juice and pulse to combine.
With the motor running, slowly drizzle in the oil until it a thick, creamy emulsion forms. Add the lemon zest and thyme and pulse to combine. Season to taste with salt and pepper.