Artichokes With Jalapeno Mayonnaise Recipe

Ingredients for Artichokes With Jalapeno Mayonnaise

• 4 large artichokes
• 1 lemon
• 1 large egg
• Lemon, Juice Of
• 1-2 jalapeños, finely minced (adjust to taste)
• Balsamic Vinegar
• 1/2 teaspoon salt
• Fresh Ground Pepper
• 1 cup olive oil

How to Make Artichokes With Jalapeno Mayonnaise

1. Trim 4 artichokes, removing stems and tough outer leaves.
2. Trim the top of each artichoke.
3. Rub the cut edges of the artichokes with half a lemon.
4. Cut the remaining lemon into thin slices and place them in the bottom of a steamer.
5. Fill the steamer with 1 inch of water.
6. 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.
7. 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.
8. Blend until completely smooth.
9. With the blender running, gradually add 1 cup olive oil in a slow, steady stream until the mayonnaise thickens (about 2-3 minutes).
10. Add 1-2 finely minced jalapeños (adjust to your spice preference) to the mayonnaise. Stir to combine.
11. Transfer the jalapeño mayonnaise to a small bowl and refrigerate for at least 30 minutes to allow flavors to meld.
12. Arrange the cooled artichokes on a serving plate. Pull leaves away from the heart, arranging them like flower petals around the heart.
13. Top each artichoke heart with a dollop of the chilled jalapeño mayonnaise.