For Oven-Braised Baby Artichokes:
Water, as needed
1/2 lemon
8 baby artichokes
3 tbsp extra-virgin olive oil
1 medium carrot, cut into 1/4-inch dice
1 small yellow onion, cut into 1/4-inch dice
2 cups white wine
1 bay leaf
1 tbsp fresh thyme leaves, chopped
Salt, to taste
White pepper, freshly ground, to taste
1 tbsp shallots, chopped
1 tsp parsley, chopped
1 tbsp sherry vinegar
For Lemon Aioli:
1 cup mayonnaise, good-quality
1 tbsp fresh lemon juice
1 tsp lemon zest, grated
Kosher salt, to taste
1 pinch sugar
Preheat the oven to 350°F.
Fill a bowl with cold fresh water and squeeze the lemon juice into it.
With a small, sharp knife, trim the stem end, any tough exterior and sharp leaf tips from the baby artichokes. Cut lengthwise into quarters and put them in the lemon water.
In an ovenproof sauté pan large enough to hold all of the artichokes, heat 2 tbsp of the olive oil over medium heat.
Sauté the carrot and onion under tender, stirring frequently for 7 to 10 minutes.
Drain the artichokes and add them along with the wine to the pan, stirring and scraping to deglaze any pan deposits.
Add the bay leaf, thyme, salt and pepper to taste. Cover the pan, transfer it to the oven and cook until the artichokes are tender, for about 15 minutes.
In a mixing bowl, combine the shallots, parsley and vinegar, stirring with a wire whisk. Drizzle in the remaining olive oil, whisking continuously.
Toss the artichokes with the shallot-parsley mixture. Let the artichokes come to room temperature.
In another mixing bowl, combine all the aioli ingredients and whisk until thoroughly blended.
To serve, spoon the artichokes and vegetables onto individual plates and drizzle with the aioli.
Sugar: 8g
:
Calcium: 97mg
Calories: 675kcal
Carbohydrates: 28g
Cholesterol: 24mg
Fat: 53g
Fiber: 11g
Iron: 4mg
Potassium: 215mg
Protein: 8g
Saturated Fat: 8g
Sodium: 587mg
Vitamin A: 4185IU
Vitamin C: 18mg
