Roasted Red Pepper Aioli and Steamed Artichokes
Zesty Roasted Red Pepper Aioli and Steamed Artichokes, a low carb recipe that is great for snacking!
January is the most diet-friendly month of the year. After New Year’s Day there are no major (American) holidays involving food.
You’ve more than likely just come off a month-long gluttonous binge and are ready for lighter meals. Plus, there are usually friends happy to join in on a first-of-the-year health kick!
The problem is, we all define “eating healthy” differently these days.
For some a healthy diet means eating gluten free. To others sugar free is the straight and narrow path. Not to mention those that go: Â low carb, no carb, high protein, vegetarian, vegan, low fat, whole grain, raw foods only, yeast free, heavy-on-supplements, or organic locavore.
It’s dizzying to keep up with it all!
My personal definition of a healthy diet includes: high protein, whole grain carbs in smaller portions, and lots of veggies, preferably organic and locally grown. I also (when I’m behaving myself) try to keep sugar at a minimum.
I don’t generally worry about fat. I figure if I’m keeping the carbs and sugar in check, I can eat a little fat when it enhances my food.
That’s the case with aioli.
Velvety aioli is created by whipping egg yolks and oil together, but the result is worth every last calorie. And depending on what you eat it with, can be quite healthy.
Here I’ve paired silky, savory Roasted Red Pepper Aioli and Steamed Artichokes. You simply dip the fleshy end of the leaves in the aioli and scrape the artichoke “meat” off with your teeth, discarding the rest! This is a low carb, sugar free, gluten free, vegetarian snack that leaves you with a sense of indulgence.
Some people are nervous to try aioli because it contains raw eggs. To put your mind at rest, please consider that nearly all cases of salmonella derive from eggs that are mass produced. Although there are “regulations” on these companies, let’s face it, there is too much corruption in our food industry and government to keep them under wraps.
Eggs are naturally sealed with a self-protecting microbial layer that guards them from bacteria. When large eggs producers process their eggs they clean the eggs, therefore washing off the God-intended antibacterial coating.
So what happens if the “clean” eggs are compromised in the factory? They have no way to guard themselves from new contaminates!
Buying eggs from a local source is the safest way to go. Most small farms take great pride in how they care for their chickens and eggs. Many local grocers carry eggs laid in their own community.
I like to buy eggs at the farmers market. When you buy “fresh” eggs, meaning unprocessed and never refrigerated, you can actually keep them out on the counter for several weeks because they still contain their protective layer! If you buy fresh eggs and keep them out, you never have to worry about bringing them to room temperature for baking, plus they taste better. Honestly.
In most cases, salmonella comes from the exterior of eggs (of those eggs that have been processed.) It only contaminates the egg when you crack it and the whites touch the shell. So for further protection, wash your eggs thoroughly before cracking. *But makes sure to only wash fresh egg RIGHT before using them, you don’t want to mess up that protective shield!
If you buy local eggs and wash them before using, you pretty much eliminate your need to worry!
Roasted Red Pepper Aioli and Steamed Artichokes
Ingredients
- 3 egg yolks
- 1 clove garlic
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 roasted red pepper from a jar, drained
- 1 cup oil of choice
- 2-3 large artichokes
- Lemon juice
- Salt
Instructions
- Place the egg yolks, garlic, cayenne and salt in the food processor. Puree until smooth, then add the red pepper and puree until smooth again.
- While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency. Taste, then salt as needed. Cover and refrigerate until ready to serve.
- Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil.
- Trim the artichoke stems off, and trim 3/4 inch off the top of the artichoke flower. Pull off any damaged leaves around the base. Using kitchen shears, trim each point off the outer leaves. Squeeze lemon juice over the cut edges to reduce browning.
- Sprinkle with salt and place in the steam basket. Cover and steam the artichokes for 30-40 minutes, until a center leaf pulls out easily.
- Serve the artichokes with the aioli on the side for dipping!
Restaurant-quality!!
Pingback: friday favorites 04.10.15 | Pamela Salzman & Recipes
Pingback: Box Contents & Recipes: Toronto – February 20, 2014 | Organics Live
Pingback: Box Contents & Recipes: KW / Cambridge, Guelph and Surrounding Area – February 18, 2014 | Organics Live
Pingback: How to Roast Red Peppers ~ Roasted Red Peppers | A Spicy Perspective
I testament in all probability too Drop a line some tax income oftro choithat Let players to win
Disembarrass prizes.
Pingback: Cook the Story » Blog Archive » Pepper Jack Soup from the Falcon Lake Deli
Pingback: Clearly Delicious » Artichokes with Red Pepper Aioli
Pingback: Pepper Jack Soup from the Falcon Lake Deli « Cook the Story
This is wonderful! Your aioli makes my mouth water. I think I’m off to the market… artichokes on the menu al of a sudden!
Pingback: Artichoke With A Poached Egg & Red Pepper Aioli
Just looking at those artichokes is making my mouth water. I adore eating them (though they’re so expensive around here). I like them with an oil and vinegar sauce, but your aioli sounds fantastic.
Thanks too for the helpful instruction on the eggs, Sommer. I’ve wondered for a long time why fresh eggs are just left out when sold and now I know.
Happy New Year Sommer!
Nice artichoke recipe to kick off a healthy January after oaur holiday season indulgences.
I love poached eggs and just returned from Australia where the egg yolks are a bright orange compared to the ones we see here.
The new blog design is nice, did you do it yourself?
Love you today! Hubby and I are doing South Beach…again and I always struggle in bringing in new recipes for Phase 1. I have never tried to make my own artichokes, but I think its time thank you so much for the recipe and the beautiful, inspiring photos!
Wow, absolutely gorgeous photos! I’ve never made steamed artichokes before but have always wanted to try it. The roasted red pepper aioli looks insanely delicious and is just calling my name. My mama loves artichokes and she would just go crazy over this!
I get local eggs and I don’t mind at all if they’re raw– especially if they’re in cookie dough :) My idea of healthy is whatever I feel like eating at the moment in its most natural state. I agree with the idea that fat is fabulous and should not be restricted :) I’ve never prepared an artichoke EVER, but that aioli is enough to tempt me!! Looks delish, thanks for posting!
These photographs need to be included in a cookbook! I’m simply blown away. I love artichokes, and I’ve never seen a prettier post on my favorite vegetable. Truly! I usually eat mine plain, but I’m going to have to give your delightful red pepper aioli a try. I loved the advice about the eggs too…I had no idea! Thank you so much for sharing with me…and for encouraging us to pursue a healthy, balanced diet.