Roasted Garlic Aioli and Steamed Artichokes

This recipe came into being when we received our first artichoke of the season in our weekly box of fresh organic produce from our local CSA (community supported agriculture).   I steamed up the artichoke and whipped up this little dip to go with it.  It was gone in no time!  By the way, "aioli" is just a fancy-pants word for a mayo-based dip (thank you, Kyt-Tee).  You can even use this "aioli", as a sandwich spread, but watch the quantity.  It's flavorful and delicious, but a bit high in calories.   

Spring is artichoke time and around here we're starting to see a lot more of them.  If you get the chance, pick one up and try it.  Artichokes are low in calories, high in fiber and one of the richest vegetables in minerals including calcium, iron, potassium and magnesium.  Artichokes also contain phytochemicals like cynarin that are thought be be good for boosting liver function, and have detoxifying properties as well.  Artichokes are also rich in Vitamin C and folate (the naturally occurring form of folic acid).  The heart of the artichoke (the reward after eating the "meat" off of all of the leaves) is the most nutritious (and delicious) part of the artichoke. 

I've often wondered how the discovery of artichokes as an edible food played out.  Did someone try to eat this large thistle on a dare, or were they just REALLY hungry?  Hmmm, who knows. 

Roasted Garlic Aioli and Steamed Artichokes

Steamed Artichokes
Artichokes can be steamed a day or two in advance if you like.  After they are steamed and cooled, store them, covered, in the refrigerator. 

1. Place enough water in a small saucepan to submerge about 1/4 of the artichoke(s).  Squeeze juice of a lemon in the water, and bring to a boil. 

2. While the water is heating, go ahead and prep your 'chokes.  Trim the top third off the artichoke and snap off any tough outer leaves.  Also cut the stem off at the base of the artichoke.  Use a clean scissors to trip the trim the thorns off the remaining outer leaves.  At this point, rinse the artichoke well under running water.  By now your water on the stove is probably boiling.  Carefully add the artichokes and steam for about 20 minutes or until the leaves are easily removed.  When done, set on a plate to cool. Artichokes can be eaten as soon as they've cooled, or you can refrigerate and eat them cold (or warm, if you prefer) a day or two later too. 

Roasted Garlic Aioli
2 heads garlic
1 T. (or less) extra virgin olive oil
1/3 cup Vegenaise or mayo
Juice of 1/2 a lemon
1-2 T fresh parsley, finely chopped
salt and pepper to taste

1.  Preheat your oven to 400 degrees.

2.  Remove the papery outside of garlic bulb, but keep the cloves intact with the skins still on.  Cut off the very top, so that you expose the tips of some of the cloves and lightly drizzle with olive oil.  Place garlic in the center of a piece of aluminium foil and wrap up tight.

3.  Roast in the oven for 40-60 min. It will smell fantastic!  Once garlic is out, let it cool enough to handle. Squeeze the soft cloves from the skins and mash into a paste.

4.  Add Vegenaise (or mayo), lemon juice, parsley, salt and pepper to the roasted garlic and stir to combine.
Adjust to taste. Enjoy!

FYI: Hope you enjoy the pictures of the last two recipes.  This is not clipart, folks.  These are pics of the actual dishes, prepared and photographed here in our kitchen. So, for those of you who like to know how something is "supposed" to look when it's done, here you go.  Of course you're encouraged to be creative too!  I'll try to include more pics as we go on.  Enjoy!

In good health,
Your Nutritionista