Steamed Artichokes with Curry Aïoli

AAT — Mon, 25 May 2020 09:44:05 +0000

Served hot or chilled, Steamed Artichokes with this zesty Curry Aïoli to accompany is how I’ve enjoying this delicious thistle for as long as I can remember, and I haven’t eaten one without it for just as long.

CourseSide Dish, Vegetable
CuisineSummer

Ingredients

Curry Aïoli:

2cups mayonnaise
1/4cup fresh lemon juice
1tsp garlic clovepaste (or 1granulated garlic)
1tbsp curry powder
1-1/2tsp ground turmeric
1/2tsp kosher salt
1/4tsp ground white pepper

Steamed Artichokes:

Instructions

Prepare Curry Aïoli

Combine ALL ingredients in a small bowl, whisk until smooth.
Refrigerate for at least 1 hour (or overnight) to thicken and to allow the dried spices to reconstitute. (As not to have gritty texture.) Keeps refrigerated for 10 days.

Prepare Steamed Artichokes

With a sharp serrated knife, cut the top 1-inch off artichokes. Cut off stems to the base. Pull off any brown, blemished and split leaves.
Place trimmed artichokes into a 6-quart stock pot. Fill with water.
Add lemon juice and salt.
On MED-HIGH heat, bring to a boil, cover with lid.
Lower heat to medium, gently boil covered for 25-30 minutes, or until the heart (base) is tender when pressed with your finger.
With a pair of tongs, carefully remove artichokes from water. Place upside down onto a large plate to drain. Serve hot, or allow to come to room temperature, or chill. Serve with Curry Aïoli on the side for dipping.

Recipe Notes

Curry Aïoli

Summer Sides: Deviled Potato-Scallion Salad

AAT — Fri, 15 May 2020 09:32:34 +0000

Deviled Potato-Scallion Salad

CourseSalad, Side Dish
CuisineAmerican, Southern, Summer

Servings12 servings

Prep Time30 mins

Cook Time20 mins

Passive Time2 hours

Ingredients

5lbs potatoespeeled & cut in 1/2 cubes
8 eggs
2cups celery(6 stalks, minced)
1cup carrots(2 medium, shredded)
1cup roasted red peppers(2 medium, roasted, peeled, minced)
1/2lb baconminced, cooked, fat removed
1 bunch scallionsminced (including whites)
1/2cup dill picklesminced
1tbsp kosher salt

Salad Dressing

Instructions

In a large pot, cover cubed potatoes and eggs with cold water and 1 tablespoon kosher salt.
On medium-high heat, bring to a boil. Boil 8 minutes, or until potato can be cut with a fork, but not easily mashed.
Immediately strain in colander, then plunge in ice water to halt cooking (the eggs will be hard-boiled in the time it takes to cook the potatoes).
Strain well of excess water, allow to cool completely, transfer to a large bowl.
Peel and chop hard boiled eggs, add to potatoes, add celery, roasted peppers, pickles, carrots, bacon, and scallions.
Refrigerate until chilled (about 1 hour). Serve chilled.

Prepare Dressing & Dress Salad

In a medium bowl, combine, mayonnaise, sour cream, lemon juice, Dijon, ground mustard, dehydrated chives, 1 teaspoon kosher salt, and ground black pepper, blend well.
Pour dressing over chilled potato mixture, toss well to combine.
Refrigerate at least 3 hours or for better results, overnight before serving. Serve chilled

Summer – Aubrey About Town

Steamed Artichokes with Curry Aïoli

Summer Sides: Deviled Potato-Scallion Salad