Sous Vide Grilled Artichokes with Lemon-Mustard Mayonnaise
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
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Ingredients for 4
4 medium globe artichokes
2 Meyer lemons
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon minced chives
2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 194ºF (90ºC).
To prepare the artichokes, it will help to have kitchen scissors, a chef’s knife, a vegetable peeler and a melon ball scoop or a teaspoon.
With scissors, snip off the sharp 1/4-inch top of each leaf. With a vegetable peeler, peel off the outer layer of each artichoke stalk. (The stalk is edible when cooked.) With a chef’s knife, cut off the very top 1/4 inch of the artichoke to even it out. Then, slice each artichoke in half lengthwise. Using a melon ball scoop, remove most of the inner choke.
Fill a medium bowl or pot with cold water. Cut one lemon in half, squirt the juice into the water and toss in the spent lemon halves. Place each cut artichoke in the water, as you prep them one by one, to prevent them from oxidizing. When all the artichokes are prepped, drain the water, and discard the lemon halves.
Divide the artichokes between 2 large zipper lock or vacuum seal bags. Season with salt and pepper. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.
Meanwhile, prepare the sauce: In a small bowl, stir together mayonnaise, chives, and mustard. Add the zest of the remaining Meyer lemon, then squeeze in 2 teaspoons of the lemon juice. Stir to combine. Season to taste with salt and pepper. Chill in the refrigerator until ready to use.
About 10 minutes before the artichokes are finished, heat a grill to 400ºF.
When the timer goes off, remove the bags from the water bath. Remove the artichokes from the bags and pat dry with paper towels. Brush with olive oil.
Grill artichokes until well-browned, about 4 minutes per side. Arrange artichokes on a platter with the sauce, and serve.