Photo: Ernest Porzi
Artichokes with Meyer Lemon Aioli
16 ingredients
Serves 6.
openrecipes
Fresh baby artichokes are available in spring and early summer. Peel, trim and parboil them before grilling to soften them. If fresh baby artichokes are not available, you can use store-bought imported artichokes packed in oil, but be sure to drain them well.
Estimated Nutrition (whole recipe, rough)
293
Calories
12g
Protein
20g
Fat
23g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup canola oil
- 1/4 cup olive oil
- 3 egg yolks
- 1 Tbs. Dijon mustard
- 3 garlic cloves
- 1/2 tsp. salt
- 1/4 tsp. freshly ground white pepper
- 3 to 4 Tbs. fresh Meyer lemon juice
- 2 lemons
- 3 garlic cloves
- 1 Tbs. salt, plus more, to taste
- 4 black peppercorns
- 15 to 20 small artichokes
- 1/4 cup extra-virgin olive oil
- 1 Tbs. dried oregano
- Freshly ground black pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes