Artichoke Recipe
Artichokes, mushrooms, red onions, roasted red pepper aioli, and Swiss
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Ingredients
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Artichoke Preparation
Sautéed Vegetables
Roasted Red Pepper Aioli
Final Assembly
Method
Artichoke Preparation
- 1
Clean the Artichokes
Start by using a sharp knife to trim the tops of the artichokes, removing about the top third of the artichoke. Remove any small or dried leaves from the base and trim the stem to about 1 inch.
- 2
Prevent Browning
As you prepare the artichokes, dip them in a mixture of water and lemon juice to prevent browning. Make sure to coat them well.
- 3
Boil the Artichokes
In a large pot, bring water to a boil, add salt, and place the cleaned artichokes in the pot. Boil for about 25-30 minutes until the leaves can be easily pulled off.
- 4
Drain and Cool
Once cooked, drain the artichokes upside down on a rack and let them cool slightly.
Sautéed Vegetables
- 5
- 6
- 7
Combine and Set Aside
Once the vegetables are cooked, remove them from the heat and set aside.
Roasted Red Pepper Aioli
- 8
Mix Aioli Ingredients
In a bowl, combine mayonnaise, chopped roasted red peppers, minced garlic, lemon juice, and salt. Mix well until fully combined.
- 9
Adjust Seasoning
Taste the aioli and adjust the seasoning with more salt if necessary.
Final Assembly
- 10
Fill the Artichokes
Once the artichokes have cooled, gently pull back the leaves and fill the center with the sautéed vegetable mixture.
- 11
Top with Swiss Cheese
Sprinkle a generous amount of shredded Swiss cheese over the filled artichokes.
- 12
Serve with Aioli
Serve the artichokes warm alongside the roasted red pepper aioli for dipping.