Whole Roasted Snapper With Artichokes And Aïoli Recipes

STEAMED ARTICHOKES WITH LEMON GARLIC AIOLI

Steps:

• In a small mixing bowl, make the lemon garlic aioli by combining all ingredients and stirring to combine. Will keep in an airtight container in the refrigerator for 1 week.
• Prep the artichokes by cutting off the top 1" of the artichoke, bottom 1/4" of the stem, then snipping off the pointy part of each leaf to get rid of the thorns.
• In your dutch oven (or any large pot with a lid), heat up all ingredients of the poaching liquid over medium high heat. Add in the artichokes, stem side down so the top of the artichokes face up. Cover with a lid, and simmer the artichokes over medium heat for 45-50 minutes. After the artichokes are fully steamed, remove them with tongs, turn them cut side down on a dish towel or paper towels to drain off excess liquid. Allow to cool for 3-5 minutes.
• In your Instant Pot, heat up all ingredients with the poaching liquid on the saute function. Add in the artichokes, stem side down so the top of the artichokes faces up. Turn off saute mode. Cover with the Instant Pot lid, and cook on high pressure for 10 minutes for a small artichoke, 15 minutes for medium artichokes, and 25 minutes for large artichokes. After the artichokes are fully cooked, release the pressure manually until all the steam is released. Remove the artichokes from the Instant Pot with tongs and turn them cut side down on a dishtowel or paper towels to drain off excess liquid. Allow cooling for 3-5 minutes.
• Serve immediately while warm or later while cooled with the lemon garlic aioli.
• See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

STEAMED ARTICHOKES WITH HERB AIOLI

Steps:

• Cut off the top inch of leaves from the artichokes. Remove the outer layer of small, tough leaves from the stem end. Snip all remaining spiky tips from the outer leaves. Cut off and discard the stems.
• Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the artichokes. Cover and steam until tender, adding more hot water as necessary, 30 to 35 minutes.
• Whisk mayonnaise, herbs, lemon juice, mustard, garlic, salt and pepper in a small bowl. Serve with the artichokes.

ROASTED ARTICHOKES WITH LEMON AIOLI

Steps:

• Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

ROASTED SNAPPER WITH ARTICHOKES AND LEMON

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Stir 2 tablespoons lemon juice into a large bowl half filled with cool water, then drop in juiced lemons. Cut 1 inch off top of 1 artichoke with a knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. (Dip artichoke in lemon water occasionally to limit discoloration.)
• Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then remove choke by pulling out purple leaves and scraping out fuzzy layer with a spoon or melon-ball cutter. Trim 1/4 inch from end of stem, then trim base and side of stem with a vegetable peeler or sharp knife. Drop artichoke into lemon water. Trim remaining 3 artichokes in same manner.
• Drain artichokes, pat dry, and cut each into 6 wedges. Arrange artichokes in 1 layer in a 13- by 9-inch glass or ceramic baking dish. Stir together 3 tablespoons oil, 2 tablespoons lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl and pour over artichokes, turning to coat. Cover dish with foil and roast, turning artichokes over once or twice, until just tender, 20 to 25 minutes. Leave oven on.
• While artichokes are roasting, rub fish with 1 tablespoon oil and sprinkle all over with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Remove foil from baking dish and arrange fillets, skin sides up, in 1 layer on top of artichokes. Roast, uncovered, until fillets are just cooked through, about 9 minutes. Divide fish and artichokes among 4 plates using a spatula, reserving pan juices. Stir together remaining 2 tablespoons oil, remaining tablespoon lemon juice, tarragon, and reserved pan juices and drizzle over fish.

STEAMED ARTICHOKES WITH ROASTED RED PEPPER AIOLI

Steps:

• Place the egg yolks, garlic, cayenne and slat in the food processor. Puree until smooth, then add the red pepper and puree until smooth again.While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency. Taste, then salt as needed. Cover and refrigerate until ready to serve.Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil.Trim the artichoke stems off, and trim inch off the top of the artichoke flower. Pull off any damaged leaves around the base.Using kitchen shears, trim each point off the outer leaves.Squeeze lemon juice over the cut edges to reduce browning.Sprinkle with salt and place in the steam basket. Cover and steam the artichokes for 30-40 minutes, until a center leaf pulls out easily.Serve the artichokes with the aioli on the side for dipping! Or try it with fingerling potatoes.

ROASTED ARTICHOKES WITH LEMON AIOLI

Steps:

• Preheat oven to 400 degrees.
• Trim artichoke leaves by snipping just the tops with scissors. Cut stem and leave about 1-2". Cut artichokes in half and rub with lemon half and squeeze juice all over the artichoke halves. Sprinkle both sides with salt and pepper and drizzle with olive oil.
• Lay artichokes face down on parchment paper lined roasting sheet and roast for 35-40 minutes until tender.
• Meanwhile, combine mayo, mustard, pinch of salt, garlic, lemon zest and lemon juice in small mixing bowl and stir well to combine.
• When artichokes have finished cooking, remove one leaf at a time and dip bottoms in aioli and enjoy!

ARTICHOKES WITH ROASTED GARLIC AIOLI

Steps:

• To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.
• To prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.

WHOLE ROASTED SNAPPER WITH ARTICHOKES AND AïOLI

Steps:

• Make aïoli:
• In blender, purée garlic, salt, cayenne pepper, and 2 teaspoons oil until smooth and creamy, about 2 minutes. Add yolks and lemon juice and blend until smooth. With motor running, very slowly add remaining 3/4 cups plus 2 tablespoons oil in thin, steady stream, blending until aïoli is thick, about 2 minutes. Refrigerate until ready to use.
• Roast fish:
• Position rack in center of oven; preheat to 400°F. Grease 13- by 9-inch roasting pan.
• In small saucepan over moderately high heat, combine garlic and 3 cups water and bring to boil. Drain and repeat process two more times. Set garlic aside.
• Make seasoning mixture:
• Whisk together olive oil, lemon juice, salt, pepper, and za'atar.
• Lay 1 fish on its side. Holding sharp paring knife at 30-degree angle from fish, cut 3 vertical 2 1/2-inch-long slits through skin and partially into flesh. Turn fish over and repeat in same manner. Repeat with other fish. Pat fish dry, then rub with seasoning mixture, being sure to tuck some into slits.
• Arrange tomato slices so they cover bottom of roasting pan. Lay fish on top and surround with thyme and rosemary. Roast, uncovered, 15 minutes.
• While fish is roasting, prep artichokes:
• Fill medium bowl with cold water. Squeeze juice from lemons into water; add squeezed lemons.
• Using serrated knife, cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until reaching pale yellow leaves with pale green tips. Cut off green tips. With sharp paring knife, trim dark-green fibrous parts from base and sides of artichoke. Halve artichoke lengthwise and use spoon to scoop out choke. Drop artichoke into lemon water. Trim remaining artichokes in same manner and keep in lemon water until ready to use.
• When fish has roasted 15 minutes, scatter garlic cloves across pan and continue to roast until fish is just cooked through, about 15 more minutes. Keep warm.
• While fish is roasting, cook artichokes:
• In 4-quart heavy pot over moderate heat, heat oil until thermometer registers 350°F. Fry artichokes in batches (returning oil to 350°F between batches) until golden brown, about 8-10 minutes. Transfer fried artichokes to paper towels to drain, and immediately season with sea salt. Keep warm.
• To serve:
• Transfer fish to large platter and surround with tomatoes. Scatter artichokes over, and serve aïoli alongside.