Artichoke with garlic black pepper aioli
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 4 servings
- ¾ cup cashews, soaked at least 2 hours, then rinsed and drained
- ½ cup-3/4 cup water
- 5-6 cloves garlic
- ¼ cup apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon dijon vinegar
- 1 teaspoon black pepper corns
- Trim the artichoke stem to 1" in length.
- Trim 1" off the top of the artichoke with a knife.
- Trim the tops of the outer leaves with a pair of scissors so the are straight across.
- Fill a large stainless-steel or enameled pot with lightly salted water; bring to boiling.
- Add whole, trimmed artichokes and return water to boiling.
- Reduce heat; simmer, covered, for about 20 to 30 minutes or until you can easily pull out a leaf from the center of an artichoke.
- To serve, cut in half lengthwise and remove inner purple leaves and soft hairy fibers.
- Drizzle with olive oil and generously season with salt and black pepper. Serve with the garlic aioli as a dipping sauce!
- Add all the aioli ingredients to a blender together and blend until smooth. Add more water if you like a thinner consistency!
Recipe by Plant Craft at https://www.rachelcarr.com/artichoke-garlic-black-pepper-aioli/
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