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Artichokes with Sun-dried Tomato Aïoli https://www.metro.ca/userfiles/image/recipes/artichaut-aioli-tomates-sechees-5359.jpg PT30M PT30M PT1H00M
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.
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4 fresh artichokes 1 Tbsp. (15 mL) lemon juice 1 Tbsp. (15 mL) 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) olive oil
Artichokes with Sun-dried Tomato Aïoli

Artichokes with Sun-dried Tomato Aïoli

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  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    fresh artichokes
  • 1 Tbsp.
    (15 mL)
    lemon juice
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  • 1 Tbsp.
    (15 mL)
    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)
    olive oil
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Imprimer ma sélection

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.

Source : Chef Robert Villeneuve

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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