Roasted Artichokes with Black Truffle Aioli.
My favorite vegetable, hands down, is the artichoke. Yes, I love most all other vegetables (except peppers – of any kind) but artichokes rise above them all. They’re buttery, earthy, fiber-rich and are delish alone, mixed with other veggies, tossed with pasta, etc. Most of the time, we eat the frozen artichoke hearts because they can be sauteed and ready to eat in minutes and are less work than fresh.
We LOVE the frozen artichoke hearts at Trader Joe’s and usually buy up the entire store’s stash so we can keep our freezer stocked with them. Artichoke hearts + extra virgin olive oil + shaved parm + salt + pepper = the best and our go-to veggie side dish.
But, it’s also elegant and fun to prepare and eat fresh artichokes. It makes for a leisurely dinner where you can enjoy pulling, dipping and eating the artichoke leaves (and the best part…the heart) one by one.
For a Christmas stocking stuffer, Adrian treated me to black truffles (!!!) – a whole black truffle and minced black truffle in olive oil. YUM. Truffles are rare, edible mushrooms that are a delicacy because of their intense aroma and earthy, pungent, delicious flavor. Truffles grow underground, so they are harvested by trained hogs and dogs, as they are not easy to find – and because of that, they come with a hefty pricetag. I am one lucky girl.
Over Thanksgiving we went with my parents and sister to one of our favorite local spots on the Cape, an Irish pub, and we all shared the truffle fries. They were SO good. So, we’d been dreaming of truffles ever since. I’ve never touched, let alone cooked with a real truffle. In Napa, I bought a teeny container of black truffle salt which was such a treat. But now, I have truffles of my very own to experiment (wisely) with.
January’s Recipe ReDux theme is A New Ingredient for the New Year: Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016.
Well, my new ingredient, for this month, at least is a black truffle. And we’ve had artichokes on the mind and the menu, and knew their buttery and earthy flavor would pair perfectly with the black truffles, so here you have it. Roasted Artichokes with Black Truffle Aioli.
The artichokes are steamed, then halved and drizzled with evvo, salt and pepper. Then they’re roasted in a cast iron skillet for 10 minutes, topped with parsley and served with this black truffle aioli.
What’s next on the menu with our black truffles? Probably pasta tossed with truffles, roasted potatoes with truffles, truffle risotto… any ideas?
Here’s how to make these Roasted Artichokes with Black Truffle Aioli.
- • 2 globe artichokes
- • 1 Tbsp olive oil
- • 1 Tbsp black truffle, chopped
- • 1 clove garlic, minced
- • 1 Tbsp mayo
- • 2 Tbsp chopped fresh parsley
- • Salt
- • Pepper
- Place a steaming basket into a large pot and fill the pot with enough water (or chicken broth if you prefer) to almost reach the basket.
- Bring water to a boil then reduce to a simmer.
- Trim the stem and any artichoke leaves that are sharp, thorny or damaged.
- Place artichokes into the steamer basket and steam for approximately 20 minutes or until the stems are tender and a leaf can be pulled out easily.
- Meanwhile preheat oven to 425 with a cast iron grill pan inside.
- Once artichokes are finished steaming, carefully slice in half, protecting your hands with a pot holder.
- Drizzle inside halves with olive oil and sprinkle with salt and pepper. Place cut side down into heated cast-iron grill pan and place into oven for 10 minutes.
- While artichokes are in the oven, combine chopped truffle, garlic and mayo in a small bowl.
- Remove artichokes from oven and sprinkle with chopped parsley.
- Serve artichokes with truffle aioli.