CRISPED BABY ARTICHOKES WITH CAPER AIOLI
These appetizer or side-dish morsels are a nod to the classic Roman-Jewish preparation carciofi alla giudia, but with a lighter twist: They're roasted instead of deep-fried.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Number Of Ingredients 10
Steps:
- Caper aioli: Preheat oven to 500 degrees with a rimmed baking sheet on a rack in lowest position. Puree yolk, lemon zest and juice, garlic, and capers in a blender until smooth. With motor running, gradually add oil in a steady stream until mixture is thick and creamy. Season generously with salt and pepper. Transfer to a serving bowl; garnish with more capers.
- Artichokes: Squeeze lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top 1/2 inch; with a paring knife, trim and peel stem. Open soft inner leaves with your fingers until artichoke resembles a flower in full bloom. (Transfer to lemon water as you work to prevent discoloration.) Drain artichokes upside down, with leaves spread open on paper towels.
- Toss artichokes with oil. Place upside down on hot baking sheet and roast, stirring once halfway through, until leaves are crisp and hearts are tender, 8 to 13 minutes. Season with flaky salt and serve immediately, with aioli.
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Moreno Sacka
[email protected]Overall, I thought this recipe was a good starting point. I'll probably tweak it a bit next time to make it more to my taste.
Rohit Syangtan
[email protected]I thought the caper aioli was a bit too tangy.
Som Limbu
[email protected]These artichokes were a bit too crispy for my taste.
Ahshakib
[email protected]I've never made artichokes before, but this recipe made it easy. They turned out great!
Frankie Jose
[email protected]I'm not a big fan of artichokes, but these were actually really good. The caper aioli really made the dish.
Elijah Lilly
[email protected]These artichokes were the perfect finger food for my party. They were gone in no time!
Bichr EspaDa
[email protected]I thought the artichokes were a bit bland, even with the caper aioli.
Sky Alvarado
[email protected]The artichokes were a bit too salty for my taste.
Shafiqur Rahman
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy appetizer.
Poisal Khan faysal
[email protected]These artichokes were a great appetizer. They were easy to make and everyone loved them.
Sagar Baray
[email protected]I followed the recipe exactly and the artichokes turned out great. They were crispy on the outside and tender on the inside.
Hammad Rao
[email protected]The artichokes were a bit too oily for my taste.
Sophie Willis
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The artichokes are always crispy and delicious, and the caper aioli is a perfect dipping sauce.
Athena Koichin
[email protected]These artichokes were so good! I loved the crispy texture and the caper aioli was the perfect complement.
Tabishraza Raza
[email protected]I thought the artichokes were a bit bland, but the caper aioli added a nice flavor.
Amarjit Dhaliwal
[email protected]This recipe was easy to follow and the artichokes turned out perfectly. I will definitely be making this again.
adeel choudry
[email protected]The artichokes were a bit tough, but the caper aioli was delicious.
parvej akhan
[email protected]I've never had artichokes before, but these were amazing. I'll definitely be making them again.
Ali khan Baloch
[email protected]These artichokes were a hit! The caper aioli was the perfect dipping sauce.