Thursday, March 24, 2011
Roasted Artichokes with Lemon Mayonnaise
My roommate takes a near-weekly trip to Wilson Farms outside the city and is always coming home with great deals on beautiful looking produce. Last time I put in a request for a few interesting vegetables. She brought me home some lovely little artichokes. Just the week before I watched enviously as she made some for herself... and grilled them! My mind, it was blown. Grilling them, even briefly, imparts a lovely complexity and hint of smokiness to their flavor that is just delightful.
- First, clean up the artichokes by trimming the stem, snipping off the points, and pulling off a few of the outer leaves.
- Cook the artichokes in boiling water for 15-20 minutes, until you can easily pierce the skin with a fork.
- Remove them from the water. When they are cool enough to handle, cut them in half and scoop out the choke.
- Heat up a grill pan (or a grill).
- Optionally rub the artichokes with a little olive oil, then place them on the grill.
- Turn them once after they've developed a nice sear.
Normally I like artichokes with butter, but I've been looking for an excuse to try making mayonnaise and I thought it would compliment the hint of smokiness well.
- Start with 1 egg yolk *at room temperature*
- Measure out 1/2 cup oil. You can use canola, olive oil, or just about anything else you'd cook with depending on the flavor you want.
- Start by mixing in teaspoon of oil and whisk vigorously until smooth. Continue adding it about a teaspoon at a time.
- The mixture should start to thicken and lighten. Keep adding oil until it is the thickness you prefer.
- Towards the end, add 1/4 teaspoon of salt, a couple grinds of black pepper, and a teaspoon of lemon juice. You could also add some zest for a little extra kick.
Let me tell you, homemade mayonnaise is pretty tasty. It should keep a week or so in the refrigerator. Needless to say, it has raw eggs in it so be sure to use the freshest you can find.