Ingredients
-
1/4
-
6
-
2
-
1
-
1/8
-
4
-
-
1
-
2
-
3
-
2
-
1
-
2
-
1/4
-
1
Directions
Artichokes and Aioli Sauce, This appetizer looks beautiful when served with a little parsley around the sauce in the center of the artichoke , Crazy about artichokes, usually just cook them and serve with lemon butter THIS was wonderful, just simply awesome, This appetizer looks beautiful when served with a little parsley around the sauce in the center of the artichoke
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Steps
|
1
Done
|
In a Large Kettle, Combine 3 Cups Water With Olive Oil, Lemon Slices, Bay Leaves, Garlic, Salt and Pepper and Bring to a Boil Meanwhile, Trim Stalks from Bases of Artichokes, Cut a 1" Slice from Tops. |
|
2
Done
|
Remove Descolored Leaves, Snip Off the Spiky Ends. |
|
3
Done
|
Wash the Artichokes in Cold Water and Drain. |
|
4
Done
|
Place Artichokes in Bottom of Kettle, Standing on Base. |
|
5
Done
|
Bring Back to Boiling, Reduce Heat and Simmer, Covered 40-50 Minutes, or Until Artichoke Bases Feel Soft. |
|
6
Done
|
While the Artichokes Are Cooking, Soak Bread in Milk For 10 Minutes; Squeeze Hard to Remove All Milk. |
|
7
Done
|
Place Bread and Garlic in Food Processor; Blend 10 Seconds or Until Mixture Forms a Paste Add Egg Yolks, Blend Until Egg Mixture Is Thick, About 10 Seconds. |
|
8
Done
|
Add Olive Oil, 1` Tbs at a Time, Blending Constantly After Each Addition Until Thick. |
|
9
Done
|
Continue Until All Oil Has Been Used. |
|
10
Done
|
Mixture Should Be Thick. |
|
11
Done
|
Add Lemon Juice, Salt and Pepper; Blend a Few Seconds More to Mix Well. |
|
12
Done
|
Refrigerate, Tightly Covered. |
|
13
Done
|
Drain Artichokes Well. |
|
14
Done
|
Let Cool Slightly. |
|
15
Done
|
Using Finger, Pull Out Leaves at Center. |
