Artichokes with Sun-dried Tomato Aļoli
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h |
servings
| Category: | Appetizers |
| Subcategory: | Dips |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 4 fresh artichokes
- 1 Tbsp. (15 mL) Irresistibles lemon juice*
- 1 Tbsp. (15 mL) Irresistibles coarse salt*
- 1 Tbsp. (15 mL) minced garlic
- 1 Tbsp. (15 mL) minced sun-dried tomatoes
- 2 egg* yolks
- Pinch of salt
- 1 cup (250 mL) Irresistibles Delicato olive oil*
Preparation
Cut off stems and tips of artichokes.
Stand artichokes stem-side down in boiling water and cook uncovered for 30 minutes or until stems are tender and leaves are easily pulled out.
Remove to a plate and drain head down.
Cool in the refrigerator.
In a small bowl, combine egg yolks, lemon juice and salt, and whisk until thick.
Add olive oil in a thin stream, whisking all the time.
When mayonnaise is desired consistency (the amount of oil may vary), stir in garlic and sun-dried tomatoes. Adjust seasoning.
Pull out centre leaves of artichokes.
With a small spoon, scoop out the fuzzy cone or “choke”.
Spread leaves like petals and spoon aïoli into the centre.
Suggestion
Cooking artichokes: To preserve colour, cook artichokes in a pot of boiling salted, acidified water – 2 Tbsp. (30 mL) per quart of water).* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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