Fry Local Artichokes
Fry Local Artichokes
Ingredients
2 whole jumbo artichokes
2 tablespoons aged balsamic vinegar
1 tablespoon olive oil
3 cloves garlic, finely chopped
1 tablespoon parmesan
1 tablespoon fresh curly parsley
3 tablespoons olive oil
½ teaspoon fleur de sel
Method
Place a bucket filled with water in the sink. Swirl each artichoke upside down in the water. Make sure there is no dirt trapped between the leaves. Remove and discard the tough outer leaves. Cut the stems and trim the top a little. Cut the thorns from the leaves using a pair of scissors. This step is optional but it’s always unpleasant to be "stabbed" by an artichoke leaf.
Bring the water to a boil in a steamer. Throw the cut leaves and stems into the water of the steamer. Place the artichokes in the steamer, cover and cook for about 30 to 40 minutes until the bottoms of the vegetables are tender. A good way to check is to poke the choke with a paring knife.
Remove from the steamer and let it stand for about 5 minutes. Slice it in two, length wise using a chef knife.
In a large pan, heat up some olive oil, get the garlic slightly golden then add the halved artichokes face down for about 2 minutes. Remove the artichokes. Pour the balsamic vinegar, then place the artichokes back so the balsamic glaze coats each one fully.
Plate the artichokes. Garnish with parsley and freshly shaved parmesan cheese. Serve with our black garlic aioli
Black Garlic Aioli
Ingredients
2 whole eggs
1 ½ cup blended olive oil
¼ cup black garlic cloves
1 tbsp. sherry vinegar
½ tbsp. lemon juice
½ tsp. kosher salt (to taste)
Method
Add ½ cup blended oil, sherry vinegar, eggs, and ½ tsp. kosher salt and garlic to the food processor, and blend until a thick paste forms. With the processor running, very slowly incorporate the rest of the oil. Season with 2 tsp. kosher salt (to taste), cover, and refrigerate.