Artichokes with Garlic Basil Mayonnaise
I'm not an artichoke person, nor a mayonnaise person. But I did make this to please family members who absolutely love both. And I did at least try the mayo with other things. Maybe next time I'll try the artichoke!
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice or white wine vinegar
- salt and freshly ground pepper
- 3/4 cup vegetable oil
- 3/4 cup olive oil
- 3 tblsp finely chopped fresh basil
- 2 cloves garlic, crushed through a press
- 2 tblsp cider or white wine vinegar
- 4 large artichokes
To make the mayonnaise, warm the uncracked eggs in a small bowl of hot tap water for 3 minutes. In a blender, combine the egg, mustard, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a 2 cup glass measuring cup, mix the vegetable and olive oils. With the motor running, slowly drizzle in the combined oils (it should take at least 1 minutes) to make a thick mayonnaise. Scrape the mayonnaise into a bowl. Stir in the basil and garlic, then 1 tablespoon hot water. Set aside.
Bring a large pot of lightly salted water to a boil over high heat.
Meanwhile, in a large bowl, stir together 2 quarts cold water and the vinegar. Working with 1 artichoke at a time, and using a large, sharp knife, cut off the stem flush with the base. Pull of any damage outer leaves, then cut 1 inch off the top. Using kitchen shears, snip off any remaining thorny leaf tips, then submerge in the vinegar water.
When all the artichokes are trimmed, drain them and add to the boiling water. Cover and cook until the tough leaves at the bottom of an artichoke can be easily removed, about 40 minutes, depending on the size of the artichoke. Using tongs, transfer the artichokes, upside down to a colander to let drain.
Serve the artichokes warm or at room temperature, with the mayonnaise for dipping.