Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, mike's steamed artichokes & parmesan aioli. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Place artichokes in steamer basket, stem-side up. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired. Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat.
Mike's Steamed Artichokes & Parmesan Aioli is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Mike's Steamed Artichokes & Parmesan Aioli is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mike's steamed artichokes & parmesan aioli using 20 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Mike's Steamed Artichokes & Parmesan Aioli:
- Prepare Artichokes
- Make ready 2 large Artichokes [room temp]
- Make ready 1 tbsp Whole Peppercorns
- Get 2 large Garlic Cloves [smashed]
- Get 1 large Lemon [quartered]
- Take 1 Bay Leaf
- Make ready Water
- Prepare 1 large Steamer Basket
- Prepare 1 large Pot With Lid
- Prepare Aioli Artichoke Dip
- Prepare 1 cup Mayonnaise
- Get 3/4 cup Fine Grated Parmesan
- Take 1 tsp Fine Minced Garlic
- Get 1 Squeezed Lemon Quarter
- Make ready 1/4 tsp Sea Salt
- Get Cracked Black Pepper
- Get 1 tsp Dried Parsley
- Make ready 1/3 cup Artichokes In Water [drained - fine chop - optional]
- Make ready Optional Dip Option
- Make ready 1 Cube Melted Butter
Add enough water to a pot to reach just below the steam basket, then heat the water to boiling. Insert a steamer basket; if the water comes up through the holes of the basket, pour a little out. Place the artichokes in the steaming broth, bottom up. The artichokes are done when a knife is inserted into the base and there is no resistance.
Instructions to make Mike's Steamed Artichokes & Parmesan Aioli:
- Rinse artichokes. - - Pull any brown leaves off. - Cut off 3/4"off the tops and the entire stem with a serrated knife. Wipe a lemon wedge on the top and bottom of artichokes to prevent early browning. Add all herbs and seasonings [+3 or 4 squeezed lemon wedges] to a large pot with approximately 2" water and place your steamer basket inside. Water should not rise above basket base. Place artichokes in basket - stem side up. - Steam for 30 to 45 minutes or, until your outer leaves can pull off easily.
- Serve artichokes hot and your Parmesan Aioli dip cold. Tear the leaves off and dip the thick base into your dip. Scrape your teeth along the ends to retrieve your meat.
- If, serving with melted or clarified butter, serve that hot as well. Also, serve with additional lemon wedges. - - Enjoy!
To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. How to Make Poached Lobster in Beurre Blanc Sauce. Cheese Fondue and Artichoke Tossed Salad. Frisee Stuffed Steamed Artichokes with Tarragon Butter. The steamed artichoke lost a bit more moisture than the boiled version, which meant there were a few more leathery leaves, and the heart was slightly less plump and creamy.
So that is going to wrap it up for this special food mike's steamed artichokes & parmesan aioli recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
