Artichokes With Basil Mayonnaise Recipes

ARTICHOKES WITH GARLIC BASIL MAYONNAISE RECIPE

Artichokes with Garlic Basil Mayonnaise Recipe image

Provided by Kitchenbee

Number Of Ingredients 11

Ingredients

1 large egg
1 tsp Dijon mustard
1 tsp fresh lemon juice or white wine vinegar
salt and freshly ground pepper
3/4 cup vegetable oil
3/4 cup olive oil
3 tblsp finely chopped fresh basil
2 cloves garlic, crushed through a press
salt
2 tblsp cider or white wine vinegar
4 large artichokes

Steps:

To make the mayonnaise, warm the uncracked eggs in a small bowl of hot tap water for 3 minutes. In a blender, combine the egg, mustard, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a 2 cup glass measuring cup, mix the vegetable and olive oils. With the motor running, slowly drizzle in the combined oils (it should take at least 1 minutes) to make a thick mayonnaise. Scrape the mayonnaise into a bowl. Stir in the basil and garlic, then 1 tablespoon hot water. Set aside. Bring a large pot of lightly salted water to a boil over high heat. Meanwhile, in a large bowl, stir together 2 quarts cold water and the vinegar. Working with 1 artichoke at a time, and using a large, sharp knife, cut off the stem flush with the base. Pull of any damage outer leaves, then cut 1 inch off the top. Using kitchen shears, snip off any remaining thorny leaf tips, then submerge in the vinegar water. When all the artichokes are trimmed, drain them and add to the boiling water. Cover and cook until the tough leaves at the bottom of an artichoke can be easily removed, about 40 minutes, depending on the size of the artichoke. Using tongs, transfer the artichokes, upside down to a colander to let drain. Serve the artichokes warm or at room temperature, with the mayonnaise for dipping.

PASTA WITH ARTICHOKES AND BASIL

Pasta With Artichokes and Basil image

Make and share this Pasta With Artichokes and Basil recipe from Food.com.

Provided by AZPARZYCH

Categories Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces tagliatelle pasta noodles, fusilli or 4 ounces fettuccine, broken up
1 (9 ounce) package frozen artichoke hearts, rinsed and drained
2 medium red sweet peppers, chopped
1/3 cup onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 medium tomatoes, seeded and chopped
1/4 cup fresh basil, snipped or 2 teaspoons dried basil, crushed
2 tablespoons parmesan cheese, grated

Steps:

Cook pasta according to package directions. Immediately drain. Return pasta to pan; keep warm.
Meanwhile, place artichoke hearts in a colander under cold running water to separate. In a large skillet cook and stir artichokes, sweet pepper, onion, and garlic in hot oil over medium-high heat for about 5 minutes or until vegetables are tender.
Stir in tomato and basil; cook and stir about 2 minutes more or until heated through. Add artichoke mixture to pasta. Toss gently to mix. Sprinkle each serving with Parmesan cheese. Makes 4 to 6 side-dish servings.

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