Sunday, April 20, 2008


We had artichokes with garlic aioli and balsamic vinaigrette tonight, and I have to write down the recipes before I forget what we did, even though they were pretty simple.


Boil for 45 minutes with lemon slices and garlic cloves

Garlic Aioli

Cut top off whole bulb of garlic and drizzle with olive oil. Cover with foil. Roast garlic at 400 degrees for 30-45 min.

Squeeze out soft cloves, mash, and combine 1:2 with mayo.

Balsamic Vinaigrette

3 T balsamic vinegar
1 T dijon
1 clove garlic, minced
1/2 c olive oil
pinch of salt and bit of fresh ground pepper

Mix all but the oil. Whisking briskly, slowly pour in thin stream of olive oil.



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