June 6, 2013

Artichokes en papillote with roasted garlic mayonnaise

Or let's bake artichokes in paper wrap! It doesn't matter if baby or normal sized artichokes, though you gonna have less work with the baby ones when trimming, after all you do not have to scrape out the core. Once the artichokes are baked you can set the packages in front of the guests as a surprise. Already the smell of the baked vegetable is just gorgeous. Serve it as it is or as a side dish with grilled fish or steak it is always a delight. A glass of chilled white wine and you do not need anything else on a warm summer evening.

12 baby artichokes or 4 medium artichokes
2 lemons
1-2 garlic cloves + extra for the mayonnaise
5-6 twigs thyme
2 tablespoons olive oil

for the mayonnaise:
2 egg yolks

1 tablespoon lemon juice
1 teaspoon dijon mustard

about 250 ml rapeseed oil
3-4 cloves roasted garlic or as desired


Preheat the oven to 180°C. Take a couple of garlic cloves or even a whole and sprinkle with olive oil and warp in foil and bake until soft. Pour cold water into a bowl, add lemon juice and set aside. Trim artichokes, remove outer leaves, cut in half and put them immediately into the lemon water to prevent it from getting brown. Place halved artichokes onto a baking paper, sprinkle with olive oil, lemon juice and season with salt and pepper. Add a few thyme twigs and thin slices of lemon and fold a paket. Bake for 20-25 minutes depending on the size of the artichoke you use.

For the mayonnaise whisk egg yolks together with mustard, a little salt and pepper. Add oil gradually in a thin strain while whisking constantly. As soon as it starts to thicken you can add it in thicker strain. Season with lemon juice, salt, pepper and stir in the previously pureed roasteg garlic.

1 comment:

Rosa's Yummy Yums said...

Tasty and refined! That first click is so beautiful.



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