Stuffed Artichokes with Olive Oil and Lemon Aioli
- salt and freshly ground black pepper to taste
- zest and juice of 2 lemons
- zest of 1 lemon
- 1 lemon, quartered
- 1 1/2 cups fresh bread crumbs
- 1 cup grated Parmesan cheese
- 1 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- 1/4 cup chopped parsley
- 10 cloves garlic
- 2 cloves garlic, minced
- 2 cups Pompeian Extra Virgin Olive Oil
- 3 eggs, lightly beaten
- 4 fresh artichokes
- 5 egg yolks
- 6 Tbsp. Pompeian Extra Virgin Olive Oil, plus additional for drizzling
1. Artichokes: Heat oven to 350 degrees. Using a sharp knife, cut 1-inch off of the top of each artichoke and discard the tops of the leaves. With scissors, cut about ½-inch off the top of the lower leaves that did not get trimmed originally. Cut the stem off flush with the bottom of the artichoke and save.
2. Gently pull the leaves apart, until you get to the center. With a teaspoon scrape out some of the small inner leaves to form a small cavity in the center of the artichoke.
3. In a bowl, combine the bread crumbs, cheese, lemon juice and zest, parsley, garlic, eggs and 4 tablespoons of the Pompeian Extra Virgin Olive Oil. Season with salt and pepper.
4. Place one of the artichokes on a large plate. Starting from the outside, gently pull apart each row of leaves and sprinkle the stuffing in between the layers. Once you get to the center, fill the cavity you made with stuffing. Repeat with the remaining three artichokes.
5. In a large pot, place the quartered lemon, garlic, remaining 2 tablespoons Pompeian Extra Virgin Olive Oil and artichoke stems. Add 1 cup of water and place each of the artichokes in the bottom of the pot in a single layer. Cover the pot and bake in a 350 degree oven for 2 hours or until outer leaves separate easily, adding an additional 1 cup water as needed.
6. Use a slotted spoon to place one artichoke and one stem in a bowl. Drizzle liberally with Pompeian Extra Virgin Olive Oil and serve with the aioli for dipping.
7. Aioli: Heat oven to 350 degrees. Place the garlic cloves on a sheet of aluminum foil. Add a splash of olive oil and wrap up tightly. Roast the garlic cloves at 350 degrees for 20 minutes. Cool to room temperature.
8. Place the roasted garlic cloves, egg yolks, lemon juice and zest and Worcestershire sauce in the bowl of a food processor; process until well blended.
9. With the motor running, slowly drizzle in the olive oil. The aioli should appear creamy and thick. Season to taste with salt and pepper; store in the refrigerator for up to one week.