Artichoke Aioli
Artichoke Aioli
Ingredients
For the Artichoke Aioli
- 12 ounces marinated artichoke hearts, drained, reserving 2 tablespoons liquid
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1 cup mayonnaise, QP mayo or mayo of choice
- 1/4 teaspoon salt, plus more as needed
- 1/8 teaspoon black pepper, plus more as needed
Instructions
- 1
Carefully drain the liquid from the jar of marinated artichoke hearts. Reserve 2 tablespoons of this liquid and set aside. Place the drained artichoke hearts into a tall, narrow jar or a container suitable for an immersion blender.
⏱️ 2 min
- 2
To the jar with the artichoke hearts, add the zest from the lemon, the grated Parmesan cheese, and the red pepper flakes.
⏱️ 2 min
- 3
Squeeze the lemon to extract 1 tablespoon of fresh lemon juice and add it to the jar. Follow with the mayonnaise and the 2 tablespoons of reserved artichoke liquid.
⏱️ 2 min
- 4
Using an immersion blender, blend all the ingredients together until the mixture is completely smooth and creamy. Ensure there are no large chunks of artichoke remaining.
⏱️ 3 min
- 5
Season the aioli with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Taste and adjust seasoning as needed, adding more salt or pepper to your preference. Serve immediately or refrigerate in an airtight container.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Artichoke Aioli
Ingredients
For the Artichoke Aioli
- 12 ounces marinated artichoke hearts, drained, reserving 2 tablespoons liquid
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1 cup mayonnaise, QP mayo or mayo of choice
- 1/4 teaspoon salt, plus more as needed
- 1/8 teaspoon black pepper, plus more as needed
Instructions
- 1
Carefully drain the liquid from the jar of marinated artichoke hearts. Reserve 2 tablespoons of this liquid and set aside. Place the drained artichoke hearts into a tall, narrow jar or a container suitable for an immersion blender.
⏱️ 2 min - 2
To the jar with the artichoke hearts, add the zest from the lemon, the grated Parmesan cheese, and the red pepper flakes.
⏱️ 2 min - 3
Squeeze the lemon to extract 1 tablespoon of fresh lemon juice and add it to the jar. Follow with the mayonnaise and the 2 tablespoons of reserved artichoke liquid.
⏱️ 2 min - 4
Using an immersion blender, blend all the ingredients together until the mixture is completely smooth and creamy. Ensure there are no large chunks of artichoke remaining.
⏱️ 3 min - 5
Season the aioli with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Taste and adjust seasoning as needed, adding more salt or pepper to your preference. Serve immediately or refrigerate in an airtight container.
⏱️ 1 min