Artichoke with Sun-Dried Tomato Aioli
- 4 artichokes
- Juice of 2 lemons
- 4 garlic cloves
- 8 sun-dried tomatoes,
rehydrated in hot water
- 2 eggs
- 3/4 cup extra-virgin
- 3/4 cup vegetable oil
- 2 tablespoons freshly
grated Parmesan cheese
- Kosher salt
- Freshly ground pepper
- With a stainless steel
knife, cut off artichoke stems and slice off the crowns, about one inch from
the top. Rub the cut surfaces with lemon juice to reduce discoloration.
- Add two inches of water
to a pan that will fit all the artichokes when placed upright. (Use a steamer
insert if desired.) Cover tightly, gently boiling until the artichoke leaves
pull out easily and the base is tender, about 40 minutes.
- Purée the garlic
and sun-dried tomatoes in a food processor fitted with a steel blade. Add
the eggs. With the machine running, pour the oils in a thin steady stream
through the feed tube until a thick mayonnaise forms.
- Add the Parmesan cheese
and process. Season to taste with salt, pepper and lemon juice.
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