- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2001
Ingredients
Aioli Sauce:
Or Ginger beurre blanc sauce:
Method
Trim off each artichoke stem so artichoke stands level. As you work, rub cut surface with lemon to prevent discolouration. With sharp knife, cut off pointed top of each artichoke parallel to base. With scissors, cut off remaining prickly tips of leaves.
Place steamer basket over 1 inch (2.5 cm) boiling water in large pot; place artichokes upside down in basket. Reduce heat, cover and steam, adding boiling water to maintain level, for about 35 minutes or until leaf from centre pulls out easily. Let cool slightly.
Push back central leaves to expose fuzzy choke. Using small spoon, scoop out and discard fuzzy choke and attached purplish leaves. (Make-ahead: To serve cold, cover and refrigerate for up to 8 hours.)
Aioli Sauce: Meanwhile, on cutting board, sprinkle garlic with salt. Using side of chef's knife or fork, rub together to form paste. In small bowl, whisk together mayonnaise, lemon juice and garlic paste. (Make-ahead: Cover and refrigerate for up to 4 hours.)
OR
Ginger Beurre Blanc Sauce: Meanwhile, in small saucepan, bring wine, ginger and lemon rind to boil over medium heat; reduce heat and simmer for 5 minutes or until reduced by half. Remove from heat; whisk in butter, a few pieces at a time, until blended. Whisk in salt and pepper.
To serve hot, place Ginger Beurre Blanc Sauce in small bowl. To serve cold, fill centre of artichoke with Aioli Sauce. To eat, pull off leaf and dip in sauce; pull between teeth to release flesh. Cut base, or heart, into pieces.
Nutritional facts <b>Per serving with Ginger beurre_blanc Sauce:</b> about
- Sodium 318 mg
- Protein 3 g
- Calories 267.0
- Total fat 23 g
- Cholesterol 62 mg
- Saturated fat 14 g
- Total carbohydrate 10 g
%RDI
- Iron 9.0
- Folate 20.0
- Calcium 5.0
- Vitamin A 23.0
- Vitamin C 15.0
