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!
Great photos! Those artichokes look stunning! I love your aioli sauce. I could eat 10 of those for sure!!
Sommer!
You are singing my song. The tutorial photographs are STUNNING! I cannot wait until DSL bootcamp next month. You definition of "diet" and healthy eating is very similar to mine. Buy local. Make it from scratch. Know about health and food and how to make a full protein without meat. Use more pulses (legumes and lentils) this year. And, I did know about the egg shell washing. SO glad you are sharing that. Our farmers have theirs washed to sell at a market as it is regulation here – but, if you get them from the farm, they need not even go into the fridge if they haven't been washed! I love that. I am ALL about the best eggs I can buy and knowing my farmers.
Kudos to you for this wonderful, artistic and healthy beginning to the new year. You have opened a discussion which I see few engaged in… but for those of us that did, this is why I love blogging.
And aioli. Oh, twist my arm.
:)
Valerie
Hi there, I love all your blog posts/recipes- especially the steamed artichokes is something i really liked, will love to give it a shot!
I love, love artichokes, they are not only delicious but also so pretty. That's a great step by step post. Have a great week Sommer.
I do buy eggs from a local country sore – and they ae wonderful. But I never knew about that protective coating. Thanks for the info – very cool! And I love artichokes with ailoi. Yum!
I remember my parents always having the eggs sitting out on the counter in the cool mud room. Make sense now, they bought their eggs from a local farmer. The lightbulb just came on!
Beautiful pictures.
I adore making & eating aioli! Your roast red pepper one sounds wonderful, and excellent with artichokes!
looks healthy and delicious lovely picture
I'd love my own backyard chickens, but I'm pretty certain my little suburb of Boston wouldn't allow it. I've been eating eggs raw much of my life, since i love to taste cookie and cake batter. I've never once had salmonella. I am not saying it's not a risk, obviously it is, but the risk is relatively low.
I love your aioli with the artichokes, looks delicious. For me, healthy means low carb but that's only because I HAVE to for my diabetes. I let the fats reign supreme, as it's the only way I stay full enough. A diabetic runner with a fast metabolism – who'd have thunk it?
My idea of a healthy diet is the same as yours – smaller portions, high protein (keeps you full longer), less sugar, and good carbs.
I would love to try eating my artichokes by dipping them in aioli…I've never done that!
And, your photos are beautiful!
lovely dip and great info on eggs :-) and love the photos as ever your a star
I usually stuff my artichokes with a breadcrumb and garlic mixture, but dipping in aioli looks amazing! Thanks for sharing!
Perfect recipe for January..Got to try artichokes more often ;-)
Thank you. I cannot wait to see the look on Michelle's face when I bring home some laying hens. :-) I'm now armed with good reason.
Absolutely wonderful pictures and a nice recipe.
I didn't know that about eggs. I always figured if Rocky could drink some raw ones why can't I.
Fantastic soup! I love it lovely artichoke in it!
You know, I have never cooked fresh artichokes at home…thought it's very difficult to make them look and taste great. Now I have to give it a 2nd thought and get a couple of fresh ones to try.
Beautiful pictures and informative post. Love the dip. I have never tried artichokes. Would love to try one day. I love eggs and eat them very often, almost everyday. They are very good for health. I love it soft boiled.
January is surely not a diet month atleast for me coz I m about to post a dessert recipe :) I love the deep green color of your artichokes..gorgeous pictures.This dip & artichoke combo sounds really healthy & yum!