CRISPED BABY ARTICHOKES WITH CAPER AIOLI
These appetizer or side-dish morsels are a nod to the classic Roman-Jewish preparation carciofi alla giudia, but with a lighter twist: They're roasted instead of deep-fried.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Number Of Ingredients 10
Steps:
- Caper aioli: Preheat oven to 500 degrees with a rimmed baking sheet on a rack in lowest position. Puree yolk, lemon zest and juice, garlic, and capers in a blender until smooth. With motor running, gradually add oil in a steady stream until mixture is thick and creamy. Season generously with salt and pepper. Transfer to a serving bowl; garnish with more capers.
- Artichokes: Squeeze lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top 1/2 inch; with a paring knife, trim and peel stem. Open soft inner leaves with your fingers until artichoke resembles a flower in full bloom. (Transfer to lemon water as you work to prevent discoloration.) Drain artichokes upside down, with leaves spread open on paper towels.
- Toss artichokes with oil. Place upside down on hot baking sheet and roast, stirring once halfway through, until leaves are crisp and hearts are tender, 8 to 13 minutes. Season with flaky salt and serve immediately, with aioli.
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Ilyas Rasoli
[email protected]I made these artichokes for a potluck and they were a big hit! Everyone loved them.
Johnasia Tanner
[email protected]These artichokes were a bit too spicy for my taste, but I think that's because I used too much cayenne pepper in the aioli.
titu Akram
[email protected]I'm not a fan of artichokes, but I tried this recipe anyway and I was pleasantly surprised. The artichokes were crispy and flavorful, and the caper aioli was delicious.
JULIE MOODLEY
[email protected]These artichokes were a lot of work to make, but they were worth it. They were so delicious!
Rana Gulraiz
[email protected]I'm not sure what I did wrong, but my artichokes didn't turn out crispy. They were still soft and mushy.
Yadira Brandt
[email protected]I had some leftover artichokes and I reheated them in the oven. They were still crispy and delicious.
SpaceCowboy
[email protected]These artichokes were a bit too salty for my taste, but I think that's because I used too much salt in the aioli.
akindele bukola
[email protected]I served these artichokes with a side of grilled vegetables and they were a perfect meal.
Hanifa Bucay
[email protected]I made these artichokes in my air fryer and they turned out great! They were crispy and flavorful.
Sahida Begum
[email protected]I used almond flour instead of all-purpose flour and the artichokes were still crispy and delicious.
CameIn 45
[email protected]I'm not a big fan of capers, so I omitted them from the aioli. The artichokes were still delicious.
Mehar Talha
[email protected]I had a hard time finding baby artichokes, but I eventually found them at a specialty grocery store. They were worth the effort, though, because the dish was delicious!
Riffat Asad
[email protected]These artichokes were a bit too crispy for my taste, but the caper aioli was delicious.
baraka tarimo
[email protected]I made these artichokes for a party and they were a big hit! Everyone loved them.
The18thgirl fay
[email protected]I followed the recipe exactly and the artichokes were perfect! The caper aioli was also delicious.
Thabo Takadimane
[email protected]These artichokes were so easy to make and they turned out so well! I'll definitely be making them again.
Jayden Perkins
[email protected]I'm not usually a fan of artichokes, but these were delicious! The crispy coating and the creamy aioli made them irresistible.
Muhirwa Bertin
[email protected]These crispy baby artichokes were a hit at my last dinner party! The caper aioli was the perfect dipping sauce, and the artichokes were crispy and flavorful.