Today a family recipe: artichokes with mayonnaise. Honestly I can not tell if it's a Sicilian recipe, I do not think I ever saw her out of my house, but we know that the artichokes with mayonnaise were always present on the table, either on Sunday or during holidays. For my brother, is not Christmas if the table there are no artichokes with mayonnaise. And so this recipe comes fully between those included in my CHRISTMAS MENU. To be honest just tell you that I prefer ARTICHOKES AND SOUR TO SICILY, but I admit that in this recipe the homemade mayonnaise exerts an immense attraction for me.
Preparation is simple. Once cleaned artichokes (look how she does in my VIDEO TUTORIAL if you like on YouTube and subscribe to the channel) and cooked for a few minutes in oil, so they stay crunchy, It should only prepare a wonderful mayonnaise. I assure you that the artichokes with homemade mayonnaise are a great side dish for both the meat, both for the fish, but also an original and tasty appetizer. trust, and have a look at all my RECIPES WITH ARTICHOKES and of course do not forget the SICILIAN RECIPES. Have a good day!
Mayonnaise, queen of sauces
For me the homemade mayonnaise is one of the most delicious things in the world and, against, I hate mayonnaise ready, so pale and anemic, Acetic with that taste and pungent smell. I tell you now that I prepare mayonnaise exclusively with the yolks and with extra virgin olive oil. A light oil, with a delicate fruity, wrong to cover the delicate flavor of the sauce and the dish. To add mayonnaise and lemon, salt and a pinch of mustard. You can use white vinegar, If you prefer, lemon (matter of taste, but the lemon is unsurpassed) and, if you really want, use equal amount of oil of sunflower seeds and extra virgin. What I absolutely will not recommend, also because the two oils have the same calories but certainly not the same taste. Have a good day!
ARTICHOKES WITH MAYONNAISE (easy recipe)Print This
- 6 artichoke
- extra virgin olive oil, to taste
- Salt, to taste
- lemon, to taste
- capers for garnish, to taste
- FOR MAYONNAISE:
- 3 egg yolks
- 150 ml extra virgin olive oil
- the tip of a teaspoon of mustard (Optional)
- fine salt, to taste
- lemon juice, to taste
Clean the artichokes by removing the stem, the leaves and the tough outer parts: to make it perfectly, follow my TUTORIAL VIDEO on YouTube. Put the artichokes in plenty of water acidulated with the juice of one or two lemons for 30 minutes.
While the artichokes are in water, prepare the mayonnaise: remember that both the eggs lemon juice needed to prepare mayonnaise must be at room temperature. Pour the egg yolks in a large bowl and beat them with a whisk or electric will not form until mixture is puffy and whitish. At this point you begin to pour the oil in a thin, floor plan, always continuing to mount mayonnaise with whips. Continue until exhaustion extra virgin olive oil: When the mayonnaise and soda will begin to break away from the walls, add lemon drop by drop, the tip mustard (Optional) and salt. Eventually, add a dash of extra virgin olive oil to rub mayonnaise. Keep the mayonnaise in the refrigerator, covered with plastic wrap, until ready to use.
Cut the artichokes in half and then into quarters. Heat gently in a pan a drizzle of extra virgin olive oil. Add the drained artichokes and stir until they are soaked in oil. Season with salt and cook covered for 10 minutes. The artichokes must remain al dente and slightly crispy. Put the artichokes aside and do cool completely.
When the artichokes are cold, arrange them on a platter and cover with mayonnaise. Garnish artichokes with mayonnaise with capers, desalted under water and well dried. Bon appétit!
As riguara the choice of oil can be used to obtain oil and thus a very intense flavor sauce. For more delicate preparations, instead, you can mix the olive oil with the seed, taking care to respect the total amount specified in the recipe.
As for conservation, mayonnaise is kept cool in the refrigerator for 3-4 days in a tightly closed jar.
The artichokes with mayonnaise can be stored in the refrigerator for a day, covered with cling film for contact.