Artichokes with Balsamic Sriracha Aioli

Let's give it up for the much misunderstood artichoke. Never had one? You are missing something! Give this a try at least once. It's a fun and delicious finger food, great for casual occasions, and you won't forget the unmistakable, and unique delicious flavor for a long time.

4 globe artichokes

Aioli:

1/2 cup good real mayonnaise

2 tsp balsamic vinegar

2 tsp Sriracha

2 clove garlic, minced through a press

Set a large pot with about 2 inches water to boil.

Trim artichokes: first, slice about an inch off of the tip of the globe. Then trim the tips of the leaves using kitchen shears. Finally, using a sharp paring knife, trim the end and the skin off the stalks. I do this by first trimming the tip off of the stalk and then scoring a circle around the base of the stalk. Turn the artichoke standing upside down and carefully cut off the skin with continuous back and forth motions of the knife down the stalk, just until you reach the score on the base. Pull the slice of skin off. Rotate the artichoke and repeat as often as necessary to remove all the skin. A warning - the stalk is delicate (but delicious!) so a light touch and a very sharp parking knife are in order.

Set a steaming rack in the pot and place the artichokes on the rack. Cover and steam for about 30 minutes, until leaves can be pulled off very easily,

Remove artichokes from rack with tongs and set in a colander to cool.

Meanwhile whisk together the aoli ingredients in a small bowl. Divide among 4 individual ramekins.

I like to slice the artichokes in half, which I find more decorative and less intimidating. Do this by standing the artichoke stalk side up and slice in half, being especially careful of the delicate stalk.

Serve artichokes with aioli dip.

Cook’s note: For those who are new to artichokes, the meaty ends of the leaves are dipped into the aioli and the flesh is then pulled off with your front teeth. The remaining tough leaf is discarded. It is a good idea to supply bowls for this at table.

Once all leave are eaten, the fibrous choke should be scraped clean of the base with a teaspoon (also should be set at table). Then the base can be cut into pieces and also dipped into the aioli - this to me is the biggest treat of the artichoke!

I was brought up on artichokes, but my mother would always serve them with home made vinaigrette. This is outstanding and you should try this with your favorite. She boiled her artichokes which works well, but like Elise Bauer of simplyrecipies.com, I think you risk a potentially waterlogged product. Your choice.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Cuisine Eric

Search This Blog