- Portion size 4 servings
Ingredients
Aioli Sauce:
Ginger beurre blanc Sauce:
Method
Artichokes:
Trim off each artichoke stem so artichoke stands level. As you work, rub cut surface with lemon to prevent discolouration. With sharp knife, cut off pointed top of each artichoke parallel to base. With scissors , cut off remaining prickly tips of leaves.
Place steamer basket over 1-inch (2.5 cm) boiling water in large pot; place artichokes upside down in basket. Reduce heat. Cover and steam, adding boiling water to maintain level, for about 35 minutes or until leaf from centre pulls out easily. Let cool slightly.
Push back central leaves to expose fuzzy choke. Using small spoon, scoop out and discard fuzzy choke and attached purplish leaves.
(Make-ahead: To serve cold, cover and refrigerate for up to 8 hours)
Aioli Sauce:
Meanwhile, on cutting board, sprinkle garlic with salt. Using side of chef's knife or fork, rub together to form paste. In small bowl, whisk together mayonnaise, lemon juice and garlic paste.
(Make-ahead: Cover and refrigerate for up to 4 hours)
Ginger Beurre Blanc Sauce:
Meanwhile, in small saucepan, bring wine, ginger and lemon rind to boil over medium heat; reduce heat and simmer for 5 minutes or until reduced by half. Remove from heat, whisk in butter, a few pieces at a time until blended. Whisk in salt and pepper.
