Best Crispy Baby Artichokes With Anchovy Aioli Recipes

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BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY



Baked Artichoke Bites With Garlic Aioli Recipe by Tasty image

Here's what you need: panko bread crumbs, vegetarian parmesan cheese, salted butter, canned artichoke heart, fresh parsley, mayonnaise, olive oil, garlic, lemon juice, salt, fresh parsley

Provided by Merle O'Neal

Categories     Snacks

Yield 4 servings

Number Of Ingredients 11

1 cup panko bread crumbs
½ cup vegetarian parmesan cheese
½ cup salted butter, 1 stick, melted
15 oz canned artichoke heart, 2 cans, drained, rinsed, and patted dry
fresh parsley, chopped, for serving
½ cup mayonnaise
2 tablespoons olive oil
1 teaspoon garlic, minced
1 tablespoon lemon juice
¼ teaspoon salt
¼ cup fresh parsley, chopped

Steps:

  • Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
  • Drain and rinse the artichokes. Pat them dry.
  • In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
  • Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
  • Place the artichoke bites on the wire rack.
  • Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
  • Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
  • Sprinkle the artichoke bites with parsley before serving with aioli alongside.
  • Enjoy!

Nutrition Facts : Calories 734 calories, Carbohydrate 31 grams, Fat 64 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams

BABY ARTICHOKES WITH AIOLI



Baby Artichokes with Aioli image

Tiny artichokes make the ideal pop-in-your-mouth vegetable for a deck-side feast because the choke is fully edible. You can substitute bottled mayonnaise mixed with a pressed garlic clove for the aioli, but it is so easy to make your own, why not? If you can't find baby artichokes, trim out six large artichokes and remove chokes, then cut each one into quarters. Cook and serve as directed below.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

3 lemons
24 baby artichokes (about 3 inches tall)
1 egg yolk*
2 cloves garlic
Salt
1/4 cup extra-virgin olive oil
1/2 cup neutral oil, such as regular olive oil or canola oil

Steps:

  • Cut 2 of the lemons in half and squeeze the juice into a large bowl filled with cold water; drop squeezed lemon halves into water. Set bowl of lemon water next to your work area. Working with 1 artichoke at a time, remove the top few layers of dark green leaves, exposing the tender yellow leaves below. With a sharp paring knife, pare away the tough, fibrous outer layer around the base of the artichoke, then trim the tip of the artichoke off to flatten the top; you should still have about 2 inches of leaves above each heart. Drop each artichoke into the bowl of lemon water, as it is prepared (otherwise artichokes will darken).
  • To cook artichokes, place them on a rack in a pan above simmering water and steam, covered, until a knife slides easily through the base of the artichoke and leaves are tender, about 12 to 15 minutes. Remove artichokes and plunge into a bowl of ice water to stop the cooking. Drain and set aside.
  • To make the aioli, juice the remaining lemon. In a blender, puree the egg yolk with 2 tablespoons of the lemon juice, the garlic, and a hefty pinch of salt. (If using a food processor, use a whole egg.) With machine running, gradually pour in the extra-virgin olive oil in a very thin, steady stream. Then pour in neutral oil in a thin stream. Do not rush it; if you pour oil too fast, mayonnaise won?t thicken. When all the oil is incorporated, transfer aioli to a serving bowl and season, to taste, with more lemon juice and salt. Serve at once with cooled artichokes. If made ahead, cover with plastic wrap and refrigerate aioli and artichokes up to 1 day.

ANCHOVY AIOLI



Anchovy Aioli image

Provided by Tyler Florence

Categories     condiment

Time 15m

Number Of Ingredients 10

2 cloves garlic, peeled and minced
Extra-virgin olive oil
1 tablespoon water
Kosher salt
Freshly ground black pepper
1 jumbo egg yolk
1 lemon, juiced
1/2 cup extra-virgin olive oil
2 anchovy fillets
1/2 cup sour cream

Steps:

  • Add the garlic, egg, anchovy, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper.

AIR FRYER CRISPY ARTICHOKES



Air Fryer Crispy Artichokes image

The key to these crispy artichokes is to make sure they are split in half and fully patted dry. This prevents the inside of the artichokes from getting mushy and steamy. They are dipped in a lemony, garlic aioli that complements the lemon zest and oregano flavor in the crisp exterior of the artichokes.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield about 24 artichokes

Number Of Ingredients 13

2 14.5-ounce cans artichoke hearts in water, drained
1/2 cup all-purpose flour
2 large eggs
1 cup panko
1 teaspoon grated lemon zest
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Olive oil cooking spray, for frying
1/4 cup mayonnaise
1 small clove garlic, grated
2 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt

Steps:

  • Make the artichokes: Preheat an air fryer to 360˚ F. Pat the artichoke hearts dry. Halve lengthwise. Put the flour in a shallow bowl; lightly beat the eggs in a second bowl. Whisk the panko, lemon zest, oregano and kosher salt in a third bowl. Coat the artichokes in the flour, then the egg, then the panko mixture.
  • Lightly coat the artichokes with cooking spray and arrange sprayed-side down in the air fryer basket in an even layer. Cook 7 minutes. Spray the tops with more olive oil, flip and cook until golden brown, 7 more minutes.
  • Make the dipping sauce: Whisk the mayonnaise, garlic, lemon juice, olive oil and salt in a small bowl. Serve with the artichokes.

ROASTED ARTICHOKES WITH ANCHOVY MAYONNAISE



Roasted Artichokes With Anchovy Mayonnaise image

You may see artichokes in the supermarket year-round, but in the spring, they are at their peak, freshly harvested and full of flavor. This is an easy method for roasted artichokes. After trimming and par-cooking them, they are drizzled with olive oil and roasted until crisp without and tender within. Serve them as a first course, or alongside a meaty piece of fish, such as monkfish, swordfish or halibut. The zesty, lemony anchovy mayonnaise is a perfect foil for the artichokes' sweetness, and goes well with fish, too. You can use any size artichoke for this recipe, but medium is best.

Provided by David Tanis

Categories     lunch, vegetables, appetizer, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 large lemon
4 medium artichokes (about 2 pounds)
Salt and pepper
1 large bunch thyme sprigs
Extra-virgin olive oil
2 tablespoons roughly chopped parsley, for garnish
1 cup mayonnaise, preferably homemade
6 anchovy fillets, rinsed, blotted and finely chopped
1 teaspoon capers, rinsed, blotted and finely chopped
1/2 teaspoon grated lemon zest and 2 tablespoons juice (from 1 lemon)
1/2 teaspoon grated garlic (from about 2 medium cloves)
Pinch of ground cayenne
Salt and pepper, to taste
Lemon wedges (optional)

Steps:

  • Prepare the artichokes: Fill a large bowl with cold water. Cut the lemon into quarters, and squeeze the juice from each quarter into the water. (This acidulated water will keep the artichokes from discoloring.)
  • Snap off a few of the tough outer leaves (bracts) near the stem of each artichoke. Cut each artichoke in half from top to bottom, and lay the halves cut-side down on a cutting board.
  • Using a sharp vegetable peeler and working one half at a time, trim the rough edges and the stems. Cut 1/4 inch from the bottom of the stem and 1/2 inch from the top of each half. Turn the halves over and use a teaspoon or melon baller to remove the hairy "choke." Place trimmed artichoke halves in the lemon water. Leave them in the lemon water until ready to cook.
  • Heat oven to 425 degrees. Bring a large pot of well-salted water to a boil. Add drained artichoke halves and simmer for 10 minutes. Remove and place artichoke halves cut-side up in a stainless steel roasting pan or ceramic baking dish, in one layer.
  • Tuck thyme sprigs under artichokes, and sprinkle artichokes with salt and pepper. Drizzle generously with olive oil, about 1 1/2 teaspoons per halved artichoke. Bake, uncovered and brushing with oil from the pan occasionally, until nicely browned, 30 to 40 minutes.
  • As artichokes roast, make the anchovy mayonnaise: Put mayonnaise in a bowl and stir in chopped anchovies and capers, lemon zest and juice, garlic, cayenne and a little salt and pepper. Let sit for 5 minutes, then taste and adjust seasoning.
  • When artichokes are ready, transfer to a serving platter or individual plates. Brush lightly with oil from the pan. Sprinkle with parsley and serve anchovy mayonnaise and lemon wedges, if you like, on the side.

CRISPED BABY ARTICHOKES WITH CAPER AIOLI



Crisped Baby Artichokes with Caper Aioli image

These appetizer or side-dish morsels are a nod to the classic Roman-Jewish preparation carciofi alla giudia, but with a lighter twist: They're roasted instead of deep-fried.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Number Of Ingredients 10

1 large egg yolk
1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 teaspoon finely chopped garlic
2 tablespoons capers, preferably salt-packed, rinsed and drained, plus more for garnish (optional)
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 lemon, halved
18 baby artichokes (about 3 pounds)
1/3 cup extra-virgin olive oil
Flaky sea salt, such as Maldon, for serving

Steps:

  • Caper aioli: Preheat oven to 500 degrees with a rimmed baking sheet on a rack in lowest position. Puree yolk, lemon zest and juice, garlic, and capers in a blender until smooth. With motor running, gradually add oil in a steady stream until mixture is thick and creamy. Season generously with salt and pepper. Transfer to a serving bowl; garnish with more capers.
  • Artichokes: Squeeze lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top 1/2 inch; with a paring knife, trim and peel stem. Open soft inner leaves with your fingers until artichoke resembles a flower in full bloom. (Transfer to lemon water as you work to prevent discoloration.) Drain artichokes upside down, with leaves spread open on paper towels.
  • Toss artichokes with oil. Place upside down on hot baking sheet and roast, stirring once halfway through, until leaves are crisp and hearts are tender, 8 to 13 minutes. Season with flaky salt and serve immediately, with aioli.

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