Globe Artichokes With Green Beans And Aioli

Globe Artichokes With Green Beans And Aioli

Globe artichokes with green beans and aioli is a popular meal in France and has a Spanish alternative recipe as well. We will be covering the Mediterranean style today and is a perfect source of vitamins and nutrients. The globe artichokes with green beans aioli dish can feed up to 6 people.

Ingredients For The Aioli:

  • 6 large sliced sliced garlic cloves
  • 2 teaspoons of white wine vinegar
  • 1 cup of olive oil
  • salt and ground black pepper

Ingredients For The Salad:

  • 8 ounces of green beans
  • 3 small globe artichokes
  • 1 tablespoon of olive oil
  • pared zest of 1 lemon
  • coarse salt for garnish
  • lemon wedges for garnish

How to prepare:

  1.  To make the aioli, put the garlic and vinegar in a blender or food processor. With the machine going, gradually pour in the olive oil until the mixture is thickened and smoothed.

    Optional: Alternatively crush the garlic to a paste with the vinegar and gradually beat beat in the oil using a hand whisk. Season with salt and pepper for taste.

  2. Begin creating the salad, cook the beans in boiling water for 1-2 minutes until slightly softened. Drain.

  3. Trim the artichoke stems close to the base. Cook the artichokes in a large pan of salted water for about 30 minutes or until you can easily pull away a leaf from the base. Drain well.

  4. Using a sharp knife, halve the artichokes lengthwise and ease out the choke using a teaspoon.

  5. Arrange the artichokes and beans on serving plates and drizzle with the oil. Sprinkle on the lemon zest and season with coarse salt and a little pepper. Spoon the aioli into the artichoke hearts and serve warm, garnish with lemon wedges.

    To eat artichokes, pull the leaves from the base one at a time and use to scoop a little of the sauce. It is only the fleshly end of each leaf that is eaten, as well as the base or heat of the artichoke.

Cook tip: When Mediterranean baby artichokes are available, they are perfect for this salad. The larger ones cannot be eaten whole. Cook them until just tender, then cut in half to serve.

Canned artichoke hearts, thoroughly drained and sliced can be used as a substitute if fresh ones aren’t available. 

Meet The Author:

Chef for parties near me

My name is Tonya and I’m a mother of 2 beautiful kids! Cooking is my hobby / passion! I hope you enjoy my recipes that I’ve learned over the years!

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