Roasted Red Pepper Aioli And Steamed Artichokes – a delicious recipe with egg yolks, garlic, cayenne pepper, salt, red pepper, oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Place the egg yolks, garlic, cayenne and slat in the food processor. Puree until smooth, then add the red pepper and puree until smooth again.
2
While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency. Taste, then salt as needed. Cover and refrigerate until ready to serve.
3
Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil.
4
Trim the artichoke stems off, and trim 3/4 inch off the top of the artichoke flower. Pull off any damaged leaves around the base.
5
Using kitchen shears, trim each point off the outer leaves.
6
Squeeze lemon juice over the cut edges to reduce browning.
7
Sprinkle with salt and place in the steam basket. Cover and steam the artichokes for 30-40 minutes, until a center leaf pulls out easily.
8
Serve the artichokes with the aioli on the side for dipping! Or try it with fingerling potatoes.
683
kcal
Calories
68
g
Fat
11
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 egg yolks, 1 garlic clove, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and more.
Yes, Roasted Red Pepper Aioli And Steamed Artichokes falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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