Steamed Artichokes with Caramelized Onion Aioli
- Makes: 4 servings
- Serving Size: 1 small artichoke and 8 teaspoons aioli each
- Carb Grams Per Serving: 15
finely shredded lemon peel (set aside)
Nonstick cooking spray
finely shredded Parmesan cheese
snipped fresh Italian (flat-leaf) parsley
Freshly ground black pepper
- Wash artichokes; trim stems and remove loose outer leaves. Cut off one inch from each artichoke top; snip off the sharp leaf tips. Brush cut edges with 1 teaspoon of the lemon juice. In a Dutch oven bring a large amount of water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until a leaf comes out easily when carefully pulled.
- Meanwhile, for aioli, coat an unheated medium nonstick skillet with cooking spray; heat over medium heat. Add onion. Cover and cook for 10 minutes or until onion is golden brown, stirring occasionally. Add garlic; cook and stir for 30 seconds.
- Transfer onion mixture to a blender. Add remaining 3 teaspoons lemon juice and the mayonnaise. Cover and blend until almost smooth. Transfer onion mixture to a small bowl. Stir in lemon peel, cheese, and half of the parsley until well combined. Divide mixture among four small serving cups. Sprinkle evenly with remaining parsley and freshly ground pepper.
- Drain artichokes upside down on paper towels. Serve drained artichokes with aioli.*
- *Test Kitchen Tip: To eat an artichoke, pull off a leaf and dip the leaf base in the aioli. Draw the leaf base through your teeth, scraping off only tender flesh. Discard remainder of leaf. Continue removing leaves until fuzzy choke appears. Scoop out choke with a grapefruit spoon and discard. Eat the remaining heart with a fork, dipping each piece into aioli.
Nutrition Facts Per Serving:Servings Per Recipe: 4
PER SERVING: 117 cal., 5 g total fat (1 g sat. fat), 6 mg chol., 280 mg sodium, 15 g carb. (5 g fiber, 3 g sugars), 5 g pro.