For the Aioli —
Combine in Food Processor:
1 egg
1 garlic clove, halved
1 T. lemon juice
1/8 t. salt
Slowly Drizzle in:
1 cup olive oil
For the Stuffed Artichokes —
Prepare and Steam for Stuffing:
4 artichokes
Saute Together:
1/4 cup mild Italian sausage, crumbled
2 cloves garlic
Combine with:
1 1/2 cup fine bread crumbs
6 T. Gruyere cheese, grated
3 T. parsley, minced
Salt and pepper to taste
Stuff 4 Steamed Artichokes with:
Crumb mixture
Drizzle each with:
1 T. olive oil
Top each with:
1 T. Aioli Sauce
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Combine egg, garlic, lemon juice, and salt in bowl of food processor. Process for 10 seconds.
Slowly drizzle in oil through tube. As the oil is added, the sauce becomes as thick as mayonnaise.
To prepare artichokes, cut off the stem. You can also break off the stem which pulls out any unwanted fibers. Cut off the top third of the artichoke. There’s no need to remove the sharp points. Force leaves apart at center. With a melon baller, scrape out fuzzy choke and discard. Place artichokes in a large non-reactive bowl filled with cold water and 2 T. lemon juice. In a large pot, bring 2" of water to a boil. Place the artichokes with the stem section facing down. This prevents them from rolling. Cover and steam them for about 10 minutes before you check them. If you need to, add a little water to prevent scorching. Test for doneness by sticking a fork or skewer into the stem end. The tines should go into the stem easily when it’s done. Remove artichokes from the pot and let them drain, upside-down, for a minute or two.
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Saute crumbled sausage in a pan over medium heat. Press garlic over the cooked sausage. Cook 1 minute and then drain fat. Make sure the sausage crumbles are small — they’ll be easier to distribute in the leaves.
Combine with crumbs, cheese, parsley, salt and pepper. Pull open the cooked artichokes.
Stuff the center cavity and leaves with crumb mixture. Try to insert mixture into every leaf. Place them on a foil “boat” on a baking tray.
Drizzle with 1 Tbsp. oil and bake in a 350° oven for 15–20 min., or till warmed through. Remove the tray from the oven and turn on your broiler.
Top each artichoke with 1 Tbsp. of Aioli Sauce. Broil for 3-5 minutes — just enough to add a few hints of rich, brown color to the aioli.
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