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Artichokes with Jalapeno Mayonnaise

Source of Recipe


Annie Roberts, Robert Mondavi Winery






List of Ingredients



• 6 to 8 medium artichokes
  
• 1 lemon, halved
  
• 1 egg
  
• Juice of 1/2 lemon
  
• 1 jalapeno, stemmed, seeded and minced (use rubber gloves)
  
• 1/2 tsp balsamic vinegar
  
• 1/2 tsp kosher salt
  
• Freshly ground pepper
  
• 3/4 cup olive oil
  






Instructions



1. Trim the artichoke stems, remove the tough outer leaves and trim the tops. Rub the cut edges with one of the lemon halves. Cut the lemon into thin slices after all of the artichokes are cut.
   
   
2. Place the lemon slices in the bottom of a steamer. Cover with water. Set the artichokes in the steamer basket and set over the water. Bring to a boil; reduce the heat, cover and cook until a leaf can be pulled away without any resistance, about 15 minutes. Transfer the artichokes to a plate to cool.
   
   
3. Combine the egg, lemon juice, jalapeno, balsamic vinegar, salt and a few grinds of pepper in the container of a blender. Puree until smooth. Gradually add the olive oil drop by drop and then in a steady stream with the motor running until thick, 2 to 3 minutes. Transfer to a small bowl and refrigerate.
   
   
4. Arrange the artichokes on serving dishes. Pull the leaves away from the heart and arrange around the heart like the petals of a flower. Top the heart with a dollop of the mayonnaise.
   
   Serves 6 to 8