Fire Roasted Artichokes With Herb Aioli
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
66
Spice
56
Sweetness
55
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
8 cloves
Garlic1 tbsp
Shallot (chopped)1.5 cup
Olive Oil2 tbsps
Balsamic Vinegar1 cup
Basil (fresh)1 tsp
Salt2
Jumbos1 cup
Bread Crumb (stale)1 tbsp
White Wine VinegarDirections:
1
Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl
2
Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes
3
To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor
4
With the motor running, slowly drizzle in olive oil to make an emulsion
5
Add white pepper and hot sauce, to taste
6
Add fresh basil or cilantro and pulse to combine
7
Preheat a grill
8
Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up
9
Cook for 4 to 6 minutes depending on fire temperature
10
Remove from fire and garnish with herb aioli and caviar of choice