Whole Artichoke Recipe
drawn butter, lemon basil and curry aioli... add charcuterie.
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Ingredients
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Artichokes
Drawn Butter
Curry Aioli
Charcuterie
Method
Preparing Artichokes
- 1
Prepare the Artichokes
Fill a large pot with water and add lemon juice and salt. Bring to a boil.
- 2
Trim the Artichokes
While the water is heating, trim the stems of the artichokes and remove any small, tough leaves from the bottom.
- 3
Cook the Artichokes
Once the water is boiling, add the whole artichokes, cover, and reduce heat to simmer. Cook for about 30-40 minutes until the leaves can be easily pulled away.
- 4
Drain and Cool
Carefully remove the artichokes from the pot and drain upside down. Let cool slightly before serving.
Making Drawn Butter
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Add minced garlic and lemon zest.
- 6
Combine and Serve
Once melted, allow the butter to infuse with the garlic flavor for about 5 minutes. Pour into a serving bowl.
Making Curry Aioli
- 7
Mix Ingredients
In a medium bowl, combine mayonnaise, curry powder, lemon juice, chopped basil, garlic powder, and salt.
- 8
Whisk Together
Use a whisk to blend the ingredients until smooth and well combined. Adjust seasoning if necessary.
- 9
Chill Before Serving
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Assembling Charcuterie
- 10
Arrange the Meats and Cheese
On a large platter, arrange the assorted cured meats and cheese in an appealing manner.
- 11
Add Olives and Crackers
Fill in the spaces with olives and display crackers or bread alongside.