|
|
| Meyer Lemon Aioli: |
| • |
3 egg yolks |
| • |
2 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • |
1 tsp. garlic, minced |
| • |
1 tsp. Dijon mustard |
| • |
2 tbsp. water |
| • |
1 tsp. salt |
| • |
1 pint canola or corn oil |
|
|
| Method: |
| 1. |
Combine egg yolks, Meyer Lemon Concentrate, garlic, Dijon mustard, water and salt in a bowl. |
| 2. |
Slowly whisk in oil until fully incorporated. |
|
|
|
|
| Meyer Lemon Poached Artichokes: |
| • |
1 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • |
1 head garlic, cut in half |
| • |
1 onion, peeled, cut in quarters |
| • |
3 bay leaves |
| • |
12 black peppercorns, cracked |
| • |
1 cup white vinegar |
| • |
8 cups water |
| • |
4 artichokes |
|
|
| Method: |
| 1. |
Combine all above ingredients in a pot except the artichokes and bring to a boil. |
| 2. |
Peel the stems of the artichokes and trim the leaves with a pair of scissors. |
| 3. |
Add artichokes to the pot and weigh down the artichokes so they won’t float. Use plates that are just small enough to fit within the diameter of the pot. |
| 4. |
Cook for 30 minutes at a low simmer until soft and the leaves are tender by the stem. |
| 5. |
Remove and serve either hot or cold with the Meyer Lemon Aioli. |
