Artichoke leaves with parmesan-basil aioli (recipe)
| Artichoke leaves with parmesan-basil aioli (recipe) | |
|---|---|
| Name | Artichoke leaves with parmesan-basil aioli |
| Ingredients | Artichokes • Lemon • Mayonnaise • Parmesan cheese • Fresh basil • Lemon juice • Garlic • Pepper • Fresh parsley |
| Preptime (in hours) | 1.5 |
| Totaltime (in hours) | 1.5 |
| Keto friendliness | Keto friendly |
| Calories | 20.9 |
| Fat | 1.4 |
| Protein | 0.6 |
| Carbohydrate | 1.8 |
| Fiber | 0.4 |
| Net carbohydrates | 1.4 |
| Sugar | 0.2 |
| Saturated fat | 0.3 |
| Cholesterol (mg) | 1.6 |
| Sodium | 43.2 |
| Yield | 48 leaves |
| Reviewaggregate | |
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|= or "Spear Ecstasy" for asparagus spears with a lemon-tarragon dipping sauce. This one should be on any party host's book shelf.-->
Artichoke leaves with parmesan-basil aioli (recipe) details
Time:
Prep Time in Hours and Mins:1H30M
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Editor-In-Chief: Prab R Tumpati, MD
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Artichoke leaves with parmesan-basil aioli (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Artichoke leaves with parmesan-basil aioli (recipe) image(external)
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Cut the stems of the artichokes off flush with the bottom of the leaves. Trim about an inch off the top end. Remove the small-funky leaves from around the bottoms and trim the remaining leaves with scissors to remove the thorns on the top. To prevent discoloration, rub all of the cut surfaces with the lemon. Cook in a steamer with the lemon you used to rub the artichokes with until tender and leaves can be pulled off easily, 45 minutes to 1 hour. Let cool.
- Combine the mayonnaise (Best Foods brand if you are on the west coast or Hellman s if you are on the east), Parmesan, basil, lemon juice, garlic, and pepper in a small bowl. Refrigerate until chilled.
- Remove the leaves from the artichokes, starting at the base, until the center is reached. For this dish you will only be using the leaves sturdy enough to hold the aioli, but save the less sturdy ones for your chef s treat after the guests go home. Using a spoon, scrape off the choke and discard. Cut off any tough areas on the bottom of the hearts. Finely chop the hearts and add to the mayonnaise mixture.
- Place 1 teaspoon of the mayonnaise mixture on each artichoke leaf and arrange leaves in an eye pleasing manner on a platter or tray. Garnish with the parsley
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Food tags
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
