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Do you like artichokes? Link to some great recipes ~

http://online.wsj.com/article/SB10001424052748703580004576180800765763680.html?mod=WSJ_LifeStyle_Food

artichoke

—Adapted from David Kinch, chef of Manresa, Los Gatos, Calif.

 

Baby Artichokes, Asparagus and Potatoes with Herb Mayonnaise

artichokejump

artichokejump

Three early spring vegetables and a mayonnaise you'll want to always have on hand. Serves 6

 

For the mayonnaise:

2 large super-fresh organic egg yolks, room temperature
1 cup canola oil
Lemon juice
Salt and freshly ground pepper
1 tablespoon minced parsley
1 tablespoon minced chives
2 teaspoons minced tarragon
1/2 teaspoon minced thyme (optional)

 

For the vegetables:

12 to 18 baby Yukon gold or baby red potatoes, scrubbed and halved
Olive oil
Kosher salt
2 sprigs thyme
3 cloves garlic, unpeeled, smashed
30 thick asparagus spears, tough ends removed
Freshly ground pepper
18 baby artichokes
1/2 lemon

 

What to do:

To make the mayonnaise: Whisk the eggs in a medium bowl. Drop by drop, slowly whisk in 1/4 cup oil. When the mixture comes together, you can whisk in the remaining oil in a slow, steady stream. Add lemon juice and salt and pepper to taste. Stir in the herbs and refrigerate for at least 1 hour (or for up to 24 hours).

Preheat the oven to 400 degrees. Line a baking pan with a silicone baking mat or parchment paper.

Rub the potatoes with oil, season with salt and arrange on the pan cut side down; scatter the thyme and garlic on top. Roast until the potatoes can be pierced with a knife, 20 to 25 minutes.

Once the potatoes are in the oven, rub the asparagus spears with oil, season with salt and pepper and add them to the pan. Roast until the asparagus are slightly charred and just tender, about 15 minutes.

Meanwhile, remove the outer leaves of the artichokes to reveal the pale yellow-green ones, cut off the tips and stems and halve lengthwise. Remove any choke and rub with lemon. Coat the artichokes with oil and divide them among 6 skewers.

Put a grill pan over moderate heat and cook the artichokes, turning them as they brown and brushing them with more oil to keep them from sticking, until they can be pierced with a knife, 15 to 20 minutes. It's nice if they char a bit.

Serve the artichokes, still on their skewers, with the potatoes, asparagus and mayonnaise.

—Adapted from Chris Israel, chef of Gruner, Portland, Ore.

 
tasches

Asked by tasches at 1:41 PM on Mar. 17, 2011 in Food & Drink

Level 48 (298,202 Credits)
This question is closed.
Answers (3)
  • 8Tinkerboo8

    Answer by 8Tinkerboo8 at 1:56 PM on Mar. 17, 2011

  • Some of the best appetizers I've ever eaten were made with artichoke. Like parmesean crusted atrichokes filled with goat cheese. OMG.
    Anonymous

    Answer by Anonymous at 2:02 PM on Mar. 17, 2011

  • What a wonderful question you asked, complete with full information! The pictures look just wonderful. So kind of you to share all of this! I'm going into the site now!
    AlisonAstair

    Answer by AlisonAstair at 12:03 PM on Mar. 19, 2011

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