Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, mike's steamed artichokes & parmesan aioli. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Mike's Steamed Artichokes & Parmesan Aioli is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Mike's Steamed Artichokes & Parmesan Aioli is something which I have loved my whole life.
Place artichokes in steamer basket, stem-side up. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired. Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
To get started with this particular recipe, we have to prepare a few components. You can have mike's steamed artichokes & parmesan aioli using 20 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Steamed Artichokes & Parmesan Aioli:
- Prepare Artichokes
- Make ready 2 large Artichokes [room temp]
- Take 1 tbsp Whole Peppercorns
- Get 2 large Garlic Cloves [smashed]
- Make ready 1 large Lemon [quartered]
- Take 1 Bay Leaf
- Take Water
- Take 1 large Steamer Basket
- Make ready 1 large Pot With Lid
- Make ready Aioli Artichoke Dip
- Make ready 1 cup Mayonnaise
- Prepare 3/4 cup Fine Grated Parmesan
- Make ready 1 tsp Fine Minced Garlic
- Get 1 Squeezed Lemon Quarter
- Get 1/4 tsp Sea Salt
- Make ready Cracked Black Pepper
- Get 1 tsp Dried Parsley
- Get 1/3 cup Artichokes In Water [drained - fine chop - optional]
- Prepare Optional Dip Option
- Get 1 Cube Melted Butter
Check for doneness by pulling off an outer leaf from each and poking the base of the stems with a sharp knife—if the leaves come off easily and the knife slips. Steaming brings out the nutty flavor and light sweetness buried deep in each artichoke thistle. It's also the classic way to cook them so that the leaves can be plucked from the heart, have the bit of edible flesh at their ends scraped off, and tossed aside for another. Repeat until just the heart is left and then dig in.
Instructions to make Mike's Steamed Artichokes & Parmesan Aioli:
- Rinse artichokes. - - Pull any brown leaves off. - Cut off 3/4"off the tops and the entire stem with a serrated knife. Wipe a lemon wedge on the top and bottom of artichokes to prevent early browning. Add all herbs and seasonings [+3 or 4 squeezed lemon wedges] to a large pot with approximately 2" water and place your steamer basket inside. Water should not rise above basket base. Place artichokes in basket - stem side up. - Steam for 30 to 45 minutes or, until your outer leaves can pull off easily.
- Serve artichokes hot and your Parmesan Aioli dip cold. Tear the leaves off and dip the thick base into your dip. Scrape your teeth along the ends to retrieve your meat.
- If, serving with melted or clarified butter, serve that hot as well. Also, serve with additional lemon wedges. - - Enjoy!
It's also the classic way to cook them so that the leaves can be plucked from the heart, have the bit of edible flesh at their ends scraped off, and tossed aside for another. Repeat until just the heart is left and then dig in. Place the artichokes in the steam basket over the boiling water. From there, you can steam, grill, roast, or bake the artichokes — or enjoy them raw. View this post on Instagram To eat an artichoke, pull off the leaves one at a time.
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