Planning Your Shin Dig

Artichoke Leaves with Parmesan-Basil Aioli
Makes about 48 filled leaves
Appetizer

2 Large Artichokes                                1 tbsp lemon juice
½ lemon                                                ¼ tsp minced garlic
¾ cup mayonnaise                                      1/8 tsp pepper
1/3 cup grated Parmesan cheese                2 tbsp finely chopped fresh parsley for garnishing
3 tbsp chopped fresh basil

Trim the stems of the artichokes flush with the bottom of the leaves. Trim the tops 1 to 1 ½ inches.
Remove 2 or 3 layers of the leaves around the bottoms and trim the remaining leaves with scissors to
remove the thorns on the top. Rub cut surfaces with lemon. Cook until tender, 45 minutes to 1 hour. Let cool.

Combine the mayo, Parmesan, basil, lemon juice, garlic, and pepper in a small bowl. Refrigerate until
chilled.

Gently remove leaves from the artichoke. Arrange the leaves flesh-side up on a baking sheet. Using a
spoon, scrape off the choke-the prickly center. Discard. Trim the heart with a knife. Finely chop the
hearts and ass to the mayo mixture.

Assemble: Place 1 tsp of mayo mixture on each artichoke leaf. Arrange on a dish with the “handle”
portion facing out and garnish with chopped parsley.