—Adapted from David Kinch, chef of Manresa, Los Gatos, Calif.
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
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
2 sprigs thyme
3 cloves garlic, unpeeled, smashed
30 thick asparagus spears, tough ends removed
Freshly ground pepper
18 baby artichokes
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.
http://stolenmomentscooking.com/stuffed-artichoke/ - STUFFED ARTICHOKES - YUK
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