Chilled Artichokes
A recent trip to Austin inspired these — Eating in new cities is where I gather MOST of my inspiration! These chilled artichokes are the perfect solution to WOW-ing guests and saving time. Make them ahead, keep them in the fridge, plate them up, and voila…you're a star! Or make them for yourself, because we need to treat ourselves well!
Ingredients
- 4 artichokes
- 1 lemon
- TRUFF Mayo
Instructions
- Start by getting the artichokes all trimmed up. (It looks like a lot of work but it actually doesn't take much time.)
- Use the stem as a handle and trim the end of each stem off, starting from the base and working your way up and around. Don't worry about trimming the tight ends at the top because the next step is to trim the entire top off about an inch and a half. This will expose the heart inside and make it easier to eat! (Like the picture)
- Next, trim the stem off right to the base.
- Take half a lemon, squeeze the juice all over it, and rub all the cut sides. This will keep it from getting ugly and brown!
- Repeat on all four artichokes
- In a large pot, add a steam tray or basket and water about an inch up the sides of the artichokes. Bring the after to a boil, cover, and steam.
- After 15-20 minutes, check the water level. You will likely have to refill the water at least once as it will evaporate off.
- After they have steamed for 40 minutes, remove one of the artichokes and pearce the stem with a knife; if it goes in easy, it is done! It should take 40-45 minutes.
- Turn off the heat, remove the artichokes to a plate and let the cool completely.
- Store them in a Ziploc bag in the fridge for up to 3 days.
- Serve them chilled with homemade aioli or, better yet, a storebought one — I like TRUFF and ACID LEAGUE. Yum Yum Yum
Notes
Guests will be blown away by this as an appetizer! I seriously have had one guest not stop talking about it for months. Also, while picking and dipping their artichokes, you can finish dinner and plate!