Artichokes en Papillote with Caper Aioli | cathyskitchen

Updated at: Thu, 17 Aug 2023 02:37:06 GMT

Step 1

Serves 4

Step 2

Prep time 30 minutes to roast garlic plus 20 minutes

Step 3

Bake time 1 hour

Step 4

Preheat oven to 375°F. To roast the garlic, peel off the loose papery outer skins of the garlic head. Bake whole in the oven for 30 minutes, or until the garlic is soft. Cool. Peel three-quarters of the cloves and set aside. Reserve the rest for another use. Increase the oven temp to 400°F.

Step 5

Using a serrated knife (I favor a cleaver and dead blow hammer), cut the artichokes in half lengthwise, leaving the stems attached. To make your parchment bag, tear off a large piece of parchment paper, double the length of your pan plus two inches. Fold the parchment in half and reopen. Lay each half artichoke, face down, on the lower half of the parchment. Fold the upper half over them. Fold the cut edge over several times and staple every few inches to seal. Fold and staple the remaining two open sides. Transfer to a cookie sheet and place on the middle oven rack. Bake for one hour. Remove from the oven. Cut open the parchment and remove the artichokes. Use a spoon to remove only the hairy choke, leaving as much of the delicious heart as possible.

Step 6

As the artichokes bake, make the aioli. Add the tofu, roasted garlic cloves, granulated onion, vinegar, mustard, kala namak, and pepper to a high-speed blender. Run on high for a minute to blend into a dense smooth sauce. Taste to correct the amount of garlic or seasonings as you like. Transfer to a container, stir in the capers, and refrigerate until use.

Step 7

Serve the artichokes warm with the aioli at room temp, filling the artichoke cavities with aioli or serving it on the side.

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