For a succulent intro to a leisurely meal, pluck each tender leaf with your fingertips, dip it into the mayonnaise, then draw it through your teeth.
Artichokes with Roasted Garlic Mayonnaise
Introduction
- Cooking time
- 20 mins
- Preparation time
- 40 mins
- Portions
- 2
- Partner
Ingredients
- 1/4 cup (50 mL) lemon juice
- 2 large artichokes
- 1 tsp (5 mL) olive oil
- 2 cloves garlic (unpeeled)
- 1/4 cup (50 mL) light mayonnaise
- Pinch pepper
Steps
- Brushing cut surfaces with lemon juice as you work, trim stems from artichokes to make flat base. Cut 1 inch (2.5 cm) off top. With scissors, trim leaves to remove spines. Place artichokes in saucepan of boiling salted water; weigh down with plate to keep submerged. Cover and simmer for about 40 minutes or until leaf from centre pulls out easily.
- Let drain upside down until cool. Grasp central purplish leaves; twist out and discard core. Scoop out fuzzy choke; discard. (Artichokes can be prepared to this point, covered and refrigerated for up to 1 day; bring to room temperature before serving.)
- In small saucepan, heat oil over low heat; cook garlic, covered and shaking pan often, for 20 minutes or until very soft; let cool. Squeeze out pulp and press pulp through fine sieve into bowl. Stir in mayonnaise and pepper.
- Place small glass dish or eggcup into hollow of each artichoke; spoon in mayonnaise mixture.
