Sunday, September 25, 2011
Artichoke Cups with Lemon Butter Mayonnaise
I love artichokes. I have for as long as I can remember. I love them steamed, plain, dipped in butter, fried, in dip, with mayo, for lunch or as an appetizer. Any way they can be cooked, they are delicious. They are also pretty. Don't you think? We are pretty much at the end of fresh artichoke availability, but I had to make them tonight anyway. And I went with a fun presentation. I made homemade mayonnaise and then hollowed out the center, filling it with the mayo.
First, trim and steam your artichokes. I always cut off the tips of the outside leaves with a pair of scissors. Not only does it make the artichokes more attractive, but it makes them less dangerous too!
As your artichokes steam, make your mayonnaise.
Melt 1 stick of butter.
Put one egg yolk, a pinch of salt and a tsp of dijon mustard in a large bowl. Whisk (I like to use a hand mixer) the egg and mustard briskly. Slowly (only a drizzle at a time) add the melted butter, allowing it to emulsify into the egg before adding more. When half of the butter has been added, add the juice of 1/2 a lemon or lime and a sprinkle of Chipotle powder if desired. Finish whisking in the rest of the butter, adding gradually.
You should have a thick and creamy sauce. (If you want a thicker mayo, you will need to add more oil or butter). I have found these proportions to be just right for this application.
When your artichokes are soft but still firm (after 30-45 minutes of steaming), gently pull the leaves out from the center. Remove the center leaves and choke using a teaspoon. Fill the center with about a tablespoon of the mayonnaise and serve!