Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mike's steamed artichokes & parmesan aioli. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mike's Steamed Artichokes & Parmesan Aioli is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Mike's Steamed Artichokes & Parmesan Aioli is something that I’ve loved my whole life.
Prepare artichokes for steaming: Snap off tough outer leaves. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright.
To begin with this particular recipe, we must 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 it.
The ingredients needed to make Mike's Steamed Artichokes & Parmesan Aioli:
- Take Artichokes
- Get 2 large Artichokes [room temp]
- Prepare 1 tbsp Whole Peppercorns
- Make ready 2 large Garlic Cloves [smashed]
- Take 1 large Lemon [quartered]
- Get 1 Bay Leaf
- Take Water
- Prepare 1 large Steamer Basket
- Get 1 large Pot With Lid
- Prepare Aioli Artichoke Dip
- Take 1 cup Mayonnaise
- Take 3/4 cup Fine Grated Parmesan
- Make ready 1 tsp Fine Minced Garlic
- Take 1 Squeezed Lemon Quarter
- Get 1/4 tsp Sea Salt
- Take Cracked Black Pepper
- Prepare 1 tsp Dried Parsley
- Prepare 1/3 cup Artichokes In Water [drained - fine chop - optional]
- Make ready Optional Dip Option
- Take 1 Cube Melted Butter
After applying lemon juice, place the artichokes in a single layer in a steam basket. Add enough water to a pot to reach just below the steam basket, then heat the water to boiling. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.
Steps 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!
Check for doneness by pulling off an outer leaf from each and poking the base of the stems with a sharp knife—if the leaves come off easily and the knife slips. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest and in my opinion, the best part of the artichoke. Steamed artichokes may be served hot or cold.
So that’s going to wrap this up with this exceptional food mike's steamed artichokes & parmesan aioli recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
