Oscar Menu: Marinated Baby Artichokes with Lemon Aioli

March 3, 2006 — -- Once again, Chef Wolfgang Puck is in charge of the menu for the exclusive Governor's Ball following the Oscars. You too can eat like a star by following the recipe for marinated baby artichokes with lemon aioli below.

Marinated Baby Artichokes with Lemon Aioli

(recipe courtesy Wolfgang Puck)

Yield: Serves 6

Ingredients

1 medium carrot, 1/4-inch diced

1 small yellow onion, 1/4-inch diced

8 baby artichokes, washed and quartered

2 cups white wine

2 tablespoons extra virgin olive oil

1 bay leaf

1 tablespoon fresh thyme, chopped

Freshly ground white pepper

Kosher salt

1 tablespoon shallots, chopped

1 teaspoon fresh flat parsley, chopped

1 tablespoon sherry vinegar

1 tablespoon extra virgin olive oil

For the lemon aioli:

1 cup mayonnaise

1 tablespoon freshly squeezed lemon juice

1 teaspoon lemon zest

Kosher salt

Pinch of sugar

Directions

Preheat the oven to 350 degrees Fahrenheit.

Sweat the carrots and onions in a little of the olive oil until tender. Add the artichokes, and deglaze with white wine.

Add thyme and bay leaf, roast in the oven until the artichokes are tender. Remove artichokes from the liquid and cool.

Mix together the aioli ingredients and whisk until thoroughly combined. Set aside.

Mix together the shallots, parsley, sherry vinegar. Slowly add the olive oil and mix until thoroughly combined.

Toss the artichokes with the shallot and parsley mixture. Put on individual serving plates. Drizzle with the lemon aioli.