Most days there’s no plan about what to make for dinner as I usually have enough healthy ingredients on hand to whip up something simple on the fly. That means pasta with pesto, stir fried brown rice, tons of roasted vegetables, salad with eggs and garlic toast, tamales, crispy chicken thighs, rice and beans, pizza, or maybe a quick miso soup with tofu. I go to the market a few times a week to restock, get inspiration or buy some fish that I can bring home and drown in chimichurri.
If I see something that’s particularly fresh or beautiful, I’ll grab it and figure out what to do with it while I drive home…just like these artichokes I found yesterday. I’ve also been wanting to experiment with the fancy shmancy aquafaba so it seemed like the perfect opportunity. I have to say it worked out really well as a vegan stand in for mayo or melted butter. I made a simple version here inspired by Goop using garlic, lemon zest and avocado oil but I’d like to throw some herbs in next time like tarragon or cilantro.
Grilled Artichokes with Aquafaba Aioli
3 garlic cloves, smashed
2 tablespoons coriander seeds
2 large bay leaves
2 teaspoons salt
3 tablespoons apple cider vinegar
handful fresh chopped parsley
avocado oil for grilling
oil oil for drizzling
1/2 cup of the liquid from a can of organic chickpeas (aquafaba)
1 teaspoon of fresh lemon Juice
1/2 teaspoon salt
dash of pepper
1 garlic clove, crushed
zest of 1 lemon
1 1/2 cups of avocado oil
Method for the artichokes:
Get your “quick stock” going by filling a large pot with two quarts of cold filtered water and include the smashed garlic, coriander seeds, bay leaves, salt, and apple cider vinegar. Stir, cover, and put on a medium high heat. This will add nice flavor and aromatics to the vegetables.
While the above is coming up to a gentle boil clean up your artichokes. Slice off the top quarter of the globe and use scissors to remove the spiky tips on all the outer leaves. Trim the stalk and use a peeler to shave off the tough fiber.
Cut each artichoke in half lengthwise and squeeze/rub the juice of half a lemon over them.
When the stock is boiling reduce the heat and place the four artichoke halves in the seasoned liquid and allow to simmer, slightly covered, for about 15 minutes. They should be fork tender.
Take them out and place in a colander to drain and cool. Once you’re able to handle them, shake off any coriander seeds and take a small spoon and scoop out the hairy choke. Set aside while you make the aioli.
Method for Aquafaba Aioli:
Combine the chickpea liquid, lemon juice, salt, pepper, crushed garlic, and lemon zest in a quart size mason jar. Use an immersion blender and slowly stream in the avocado oil while you blend. The mixture will begin to emulsify and thicken. It takes a few minutes. This will keep in the fridge for a few days too.
Heat a large skillet on medium high and coat with avocado oil. Pan grill the artichokes face down until they are nicely browned and crispy.
Serve warm with a side of aquafaba aioli and remaining fresh or grilled lemon wedges. Drizzle with olive oil and a final dash of salt & pepper.