Appetizer (Cold): Artichoke Leaves with Parmesan-Basil Aioli
This appetizer is easy to make in advance. You can prepare each artichoke leave, or put it in a bowl as a dip. Cheers, Tina
Category : Chistmas Holidays 2008
Ingredients:
- 2 large artichokes
- ½ lemon
- ¾ cup mayonnaise
- 1/3 cup grated fresh Parmesan cheese
- 3 Tbsp chopped fresh basil
- 1 Tbsp lemon juice
- ¼ tsp minced garlic
- 1/8 teaspoon pepper
- 2 Tbsp finely chopped fresh parsley for garnishing
Directions:
1. Trim the stems of the artichokes flush with the bottom of the leaves. Trim 1 to 1 ½ inches off the tops. Remove 2 to 3 layers of the leaves around the bottoms and trim the remaining leaves with scissors to remove the thorns on their tips.
2. To prevent discoloration, rub all of the cut surfaces with the lemon.
3. Cook in a steamer until tender, 45 minutes to 1 hour. Let cool.
4. For the aioli combine the next six ingredients in a small bowl. Refrigerate until chilled.
5. Remove the leaves from each artichoke, starting at the base, and arrange them flesh side up on baking sheets.
6. Remove and discard the small, thin center leaves. Scrape off the prickly inedible center with a spoon and discard.
7. Trim the hearts with a knife to remove any tough areas, chop finely and add to the aioli.
To serve: Place 1 teaspoon of the aioli on each artichoke leaf. Arrange on a dish and garnish with chopped parsley.