Artichokes with Roasted Garlic Aioli

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Total Reviews: 5

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  • on December 19, 2011

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    yes, good for a side dish or tapa. easy to make (expensive to buy. Theses artichokes in the picture are not the smaller ones.

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  • on September 21, 2011

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    She is only using the heart. She trimmed the stem off, cut the top half off, and removed the really tough outer leaves. Then boiled them til tender, cut them in half and trimmed off the leaves and the choke (the 'hairy' center. This leaves you with a somewhat flat disk you can cut in half or thirds, depending on the size.

    If you get some of the small artichokes from early in the season, you could just trim and peel the stem, remove the tough outer leaves and boil them. Finally, cut the whole in half.

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  • on May 21, 2011

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    Delish! I added 1-2 minced cloves of raw garlic to give more of a garlic flavor. I made this with the baby size artichokes. It's alot of peeling but so worth the effort. I split the artichoke in half and scooped out the little bit of fuzzy stuff. First boiled them and then pan fried in a little bit of olive oil and butter. SOOOOOOOOOOOOOO Good!

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  • on May 05, 2011

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    she only says to halve the artichokes, but the ones in the picture are definitely smaller than halves. how did she cut them - and is she throwing away the top halves??

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  • on May 02, 2011

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    These were really tasty. I felt bad discarding all that artichoke though so I made the aioli and served them with boiled whole artichokes. It tasted fantastic with the aioli. Afterward I trimmed the choke and sauteed the hearts til crispy. I tossed them with some paprika afterward, not French but oh well. Everyone loved them. One note, I suggest adding two heads of roasted garlic to the aioli, the flavor is good, but oddly subtle from the single head.

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