Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, mike's steamed artichokes & parmesan aioli. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Mike's Steamed Artichokes & Parmesan Aioli is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Mike's Steamed Artichokes & Parmesan Aioli is something that I’ve loved my whole life. They’re fine and they look fantastic.
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 begin with this recipe, we have to prepare a few ingredients. 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:
- Make ready Artichokes
- Prepare 2 large Artichokes [room temp]
- Take 1 tbsp Whole Peppercorns
- Make ready 2 large Garlic Cloves [smashed]
- Take 1 large Lemon [quartered]
- Prepare 1 Bay Leaf
- Make ready Water
- Take 1 large Steamer Basket
- Prepare 1 large Pot With Lid
- Take Aioli Artichoke Dip
- Make ready 1 cup Mayonnaise
- Prepare 3/4 cup Fine Grated Parmesan
- Prepare 1 tsp Fine Minced Garlic
- Make ready 1 Squeezed Lemon Quarter
- Take 1/4 tsp Sea Salt
- Get Cracked Black Pepper
- Prepare 1 tsp Dried Parsley
- Make ready 1/3 cup Artichokes In Water [drained - fine chop - optional]
- Take Optional Dip Option
- Prepare 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.
Steps 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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