Franco Aloia, a cooking professor at SLCC and Eli, a culinary student share a recipe for Artichokes a la grecque with Basil Aioli.
- 2 Quarts Vegetable Stock
- 1 bottle white wine
- 1 C lemon juice
- 2 bulbs garlic, peeled
- 3 shallots
- 2 C extra virgin olive oil
- 4 Tbsp black peppercorns
- 3 Tbsp kosher salt
- 4 bay leaves
- 2 springs of thyme, tarragon and parsley
- 1 oz. basil
- 2 cloves garlic, minced
- 12 oz. canola oil
- 2-3 Tbsp lemon juice
- Kosher salt to tase
- 1 egg yolk
Instructions for vegetables a la grecque:
1. Gently wash vegetables in fresh cold water and set aside.
2. Toast coriander and black peppercorns.
3. Combine all ingredients for the poaching liquid into a large stockpot and bring to a simmer.
4. Turn (trim) artichokes and rub with fresh lemon juice.
5. Add artichokes (or any vegetable) to liquid and poach (just below a simmer) until tender.
6. Once the artichokes are cooked, remove them from liquid and allow them to cool slightly.
7. While the artichokes are still warm, use a teaspoon to remove the chokes.
8. Strain liquid and cool down in ice bath.
9. Once liquid is strained and chilled, artichokes can be placed back in for storage.
Instructions for basil aioli:
1. Blanch and shock basil leaves.
2. Blend oil and basil inside blender until a smooth pulp.
3. Strain out the plant material and reserve oil.
4. In medium mixing bowl, beat egg yolk with a tablespoon of lemon juice until foamy and emulsify oil slowly.
5. Once oil is fully emulsified, add garlic and season with salt to taste.
6. Adjust viscosity with cold water and adjust acidity with lemon juice also to taste. (Note: This sauce should be robust yet balanced.)
7. Store in appropriate container and refrigerate.
For more information visit slcc.edu/culinaryarts/.
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