Ingredients for Artichokes With Jalapeno Mayonnaise
- 4 whole artichokes
- 1 lemon
- 1 large egg
- 1 tablespoon lemon juice
- 1-2 finely minced jalapeños
- balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup olive oil
- 1 inch water
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How to Make Artichokes With Jalapeno Mayonnaise
- Trim 4 artichokes, removing stems and tough outer leaves.
- Trim the top of each artichoke.
- Rub the cut edges of the artichokes with half a lemon.
- Cut the remaining lemon into thin slices and place them in the bottom of a steamer.
- Fill the steamer with 1 inch of water.
- Place the artichokes in the steamer basket and steam for 30-40 minutes, or until a leaf can be easily pulled away from the choke. Transfer to a plate and let cool.
- In a blender, combine 1 large egg, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Blend until completely smooth.
- With the blender running, gradually add 1 cup olive oil in a slow, steady stream until the mayonnaise thickens (about 2-3 minutes).
- Add 1-2 finely minced jalapeños (adjust to your spice preference) to the mayonnaise. Stir to combine.
- Transfer the jalapeño mayonnaise to a small bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Arrange the cooled artichokes on a serving plate. Pull leaves away from the heart, arranging them like flower petals around the heart.
- Top each artichoke heart with a dollop of the chilled jalapeño mayonnaise.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
7g
Fat
20g
Carbs
4g
