GMA Recipe: Marinated Baby Artichokes with Lemon Aioli

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Marinated Baby Artichokes with Lemon Aioli
From chef and author Wolfgang Puck
Friday, March 3, 2006

When Wolfgang Puck is cooking for the stars you know it's going to be great. Here's one of the dishes he's serving to the celebrities at the Governor's Ball after the Academy Awards. It's a family sized version from Good Morning America.

Ingredients

1 medium carrot, 1/4-inch diced

1 small yellow onion, 1/4-inch diced

8 baby artichokes, washed and quartered

2 cups white wine

2 tablespoons extra virgin olive oil

1 bay leaf

1 tablespoon fresh thyme, chopped

Freshly ground white pepper

Kosher salt

1 tablespoon shallots, chopped

1 teaspoon fresh flat parsley, chopped

1 tablespoon sherry vinegar

1 tablespoon extra virgin olive oil

1 cup mayonnaise

1 tablespoon freshly squeezed lemon juice

1 teaspoon lemon zest

Kosher salt

Pinch of sugar

Directions

Preheat the oven to 350° Fahrenheit.

Sweat the carrots and onions in a little of the olive oil until tender. Add the artichokes, and deglaze with white wine.

Add thyme and bay leaf, roast in the oven until the artichokes are tender. Remove artichokes from the liquid and cool.

Make the aioli by mixing together the mayonnaise, lemon juice, zest. Season with a pinch of salt and sugar and whisk until thoroughly combined. Set aside.

Mix together the shallots, parsley, sherry vinegar. Slowly add the olive oil and mix until thoroughly combined.

Toss the artichokes with the shallot and parsley mixture. Put on individual serving plates. Drizzle with the lemon aioli.

Serves 6

Recipe copyright Wolfgang Puck ©2006