Red Pepper Garlic Infused Olive Oil Aioli with Roasted Artichokes Recipe
– 1- 3/4 Cups Sonoma Farm Garlic Infused Extra Virgin Olive Oil
– 1 Teaspoon Sonoma Farm Aged Balsamic Vinegar
– 2 Tablespoons White Wine Vinegar
– 2 Egg Yolks
-1 Roasted Red Bell Pepper, chopped
-2 Large Globe Artichokes
– 1 In a food processor add White Wine Vinegar, and the Egg yolks. Start the food processor and when everything is combined, slowly drizzle in 11/2 cups of the galic infused olive oil in a steady stream until blended. Add the Roasted Red Pepper and pulse until smooth. Put the Aioli into a bowl, cover with plastic wrap and refrigerate.
-2 Preheat oven to 425ºF.
-3 Rinse the Artichokes, spreading the petals to flush out any debris. Cut about 1/2” off the top of the Artichoke and trim 1/4” from the bottom of the stem.
Pull off and discard any of the outer most petals that are growing from the stem or those that are split. Use shears to cut the spiny tips from the remaining petals. Use a vegetable peeler to trim away only the outermost tough layer of the stem. Rub all of the cut edges of the Artichokes, including the stem, with the 1/2 Lemon to prevent browning.
-4 Spread the petals and sprinkle Salt and Pepper. Drizzle 1/2 teaspoon of 25 year old Balsamic Vinegar and drizzle garlic olive oil between the petals of each Artichoke.
Squeeze the 1/2 Lemon over the center of all the Artichokes. Wrap each Artichoke in aluminum foil, sealing tightly and place directly on middle rack in preheated oven for 1 hour. Add another 15 minutes if the Artichokes are “jumbo” sized. Carefully remove the Artichokes from the foil wraps and allow them to cool slightly so you can handle them.
-5 Cut the slightly cooled Artichokes in half through the stem to the top. Scoop out all the fuzzy “choke” and discard. Season the exposed interior with Salt and Pepper.
-6 Heat a grill pan over medium heat and brush lightly with garlic infused olive oil. Lay the Artichokes cut side down in the hot pan and cook without disturbing for 2 minutes until grill marks appear. Serve the Artichokes with the cut side facing up and a dollop of Aioli in each. Serve an additional small bowl of the Aioli with each serving.
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