Best 5 Artichoke Aioli Recipes

BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY

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!

ARTICHOKE LEAVES WITH PARMESAN-BASIL AIOLI

Steps:

• Cut the stems of the artichokes off flush with the bottom of the leaves. Trim about an inch off the top end. Remove the small-funky leaves from around the bottoms and trim the remaining leaves with scissors to remove the thorns on the top. To prevent discoloration, rub all of the cut surfaces with the lemon. Cook in a steamer with the lemon you used to rub the artichokes with until tender and leaves can be pulled off easily, 45 minutes to 1 hour. Let cool.
• Combine the mayonnaise (Best Foods brand if you are on the west coast or Hellman's if you are on the east), Parmesan, basil, lemon juice, garlic, and pepper in a small bowl. Refrigerate until chilled.
• Remove the leaves from the artichokes, starting at the base, until the center is reached. For this dish you will only be using the leaves sturdy enough to hold the aioli, but save the less sturdy ones for your chef's treat after the guests go home. Using a spoon, scrape off the choke and discard. Cut off any tough areas on the bottom of the hearts. Finely chop the hearts and add to the mayonnaise mixture.
• Place 1 teaspoon of the mayonnaise mixture on each artichoke leaf and arrange leaves in an eye pleasing manner on a platter or tray. Garnish with the parsley.

FLANK STEAK WITH ARTICHOKE-POTATO HASH AND ALEPPO-PEPPER AIOLI

Steps:

• For Aioli:
• Mash garlic, Aleppo pepper, and 1/4 teaspoon coarse salt to paste in mortar with pestle or in small bowl with back of spoon. Whisk in remaining ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
• For steak:
• Mix thyme, Aleppo pepper, 1 teaspoon coarse salt, and 1/4 teaspoon black pepper in small bowl. Rub seasoning mixture into steak; set aside. DO AHEAD: Can be made 4 hours ahead. Cover; chill. Bring to room temperature before continuing.
• Squeeze juice from lemon half into medium bowl of water. Cut 1/2 inch from tops of artichokes. Working with 1 artichoke at a time, break off dark outer leaves until only pale yellow leaves remain. Cut artichokes lengthwise in half; cut each half into 1/2-inch wedges. Place in lemon water to prevent browning.
• Place potatoes in heavy large saucepan. Add enough cold water to cover; sprinkle with salt. Bring to boil; reduce heat to medium-high and boil until potatoes are just tender, 8 to 10 minutes. Drain. Transfer to baking sheet until cool enough to handle. Halve or quarter potatoes.
• Drain artichokes; pat to dry well, then sprinkle with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add artichokes and sauté until browned, about 4 minutes. Add 1/2 cup water, thyme sprigs, and garlic. Cover skillet and simmer over medium heat until artichokes are tender, about 5 minutes. Uncover and boil until no liquid remains, stirring often, 2 to 3 minutes. Add remaining 1 tablespoon olive oil and potatoes; stir to coat. Add cream and sprinkle with salt and pepper. Cook until potatoes are heated through and browned in spots, stirring often, about 6 minutes. Season hash to taste with salt and pepper. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
• Preheat oven to 400°F. Heat peanut oil in heavy large ovenproof skillet over high heat. Add steak and cook until bottom is brown, about 2 minutes. Turn steak over; transfer to oven and roast until cooked to desired doneness, about 7 minutes for medium-rare. Transfer to work surface; tent with foil to keep warm. Let rest 10 minutes.
• Meanwhile, rewarm artichokepotato hash gently over medium heat. Stir in chopped chives. Thinly slice steak crosswise. Divide steak and hash among plates. Drizzle some aioli over steak. Serve, passing remaining aioli alongside.

SHRIMP & ARTICHOKE SPRING ROLLS WITH LEMON AIOLI

Steps:

• In a small bowl, combine the first six ingredients. Cover and refrigerate until serving., In a large bowl, combine the shrimp, artichokes, lemon juice, ginger and chili sauce. In another bowl, combine the spinach, carrots and cilantro; set aside., Soak each spring roll wrapper in cool water for 1 minute; place on a flat surface. Place 1/3 cup shrimp mixture and 1/2 cup spinach mixture down the center of each wrapper to within 1-1/2 in. of ends., Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on a serving plate. Cover with damp paper towels until serving. Serve with aioli.

FRIED ARTICHOKE HEARTS WITH AIOLI DIPPING SAUCE RECIPE - (4.1/5)

Steps:

• Preheat oven to 375 degrees. Drain and rinse the artichoke hearts then pat dry thoroughly with paper towels. In a small bowl, combine the breadcrumbs, cheese, salt and pepper. In another smaller bowl, crack the egg and beat lightly with a fork. Line a baking sheet with tin foil or parchment paper and give a quick spray with non-stick cooking spray. Lightly drench each heart in the egg then cover with the breadcrumbs. Bake for 25-30 minutes, flipping halfway through. While hearts are baking, prepare the sauce. Mix together the mayonnaise, lemon juice, garlic and paprika until smooth. Serve with artichoke hearts.