We’ll be posting step by step photos shortly for today’s class…here is the recipe so you can prepare ingredients.
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CALIFORNIA ARTICHOKES WITH ANCHOVY MAYONNAISE
Recipe courtesy Tyler Florence
Yield: serves: 4-6
Time: 40 minutes
4 globe artichokes
2 lemons cut in half
1 cup white wine
4 garlic cloves
2 bay leaves
4 sprigs of fresh thyme
1 quart low-sodium chicken broth
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Put the wine, chicken broth, garlic, thyme, bay leaves, lemon, thyme, and oil in a large pot over medium heat and bring to a boil.¬† Season with salt and pepper.
Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base.¬† Pull off the lower petals that are small and tough.
Place the artichokes in the steaming liquid.
Cover and simmer for about 30 minutes.¬† The artichokes are done when a knife goes into the base without resistance.¬† Serve hot or cold with anchovy mayo.
2 egg yolks
2 tablespoons white wine vinegar
squeeze of fresh lemon juice
1 tablespoon Dijon mustard
1 1/2 cups extra-virgin olive oil
4 anchovy fillets, finely minced
1 clove of garlic, minced
chopped fresh parsley
Make the fresh mayonnaise. ¬†Place the egg yolks in a large mixing bowl and add the vinegar and mustard. Season with salt, to taste. Start whisking as you drizzle in the oil. ¬†Continue to drizzle and whisk until the mixture starts to emulsify and increase in volume.
You can adda few drops of water if it becomes too thick. ¬†Finish by folding in the minced anchovies, garlic and parsley. ¬†Place in the refrigerator for 30 minutes to allow the flavors to come together.