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Cold Boiled Artichokes With Tuna Mayonnaise
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| What You Need: |
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ARTICHOKES
Four 12- to 14-ounce artichokes
1 lemon, cut in half
2 tablespoons salt
TUNA MAYONNAISE
1½ cups vegetable oil
A 3-ounce can white tuna, drained
4 flat anchovy fillets, drained
3 egg yolks, at room temperature
1½ teaspoons dry mustard
¼ teaspoon ground hot red pepper (cayenne)
¼ cup strained fresh lemon juice
2 tablespoons capers, drained, rinsed in a sieve under cold running water, and finely chopped
Salt (optional)
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| How To Cook: |
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1. With a small sharp knife, trim the bases of the artichokes flush and flat. Bend and snap off the small bottom leaves and any bruised outer leaves.
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2. Lay each artichoke on its side, grip it firmly, and slice about 1 inch off the top. With scissors, trim ¼ inch off the points of the rest of the leaves, rubbing all the cut edges with lemon to prevent discoloring as you proceed.
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3. To remove the chokes, spread the top leaves apart with your fingers and twist out the inner core of thistle like yellow leaves.
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4. Then, with a long-handled spoon, scrape out the hairy chokes inside. Squeeze a little lemon juice into the cavity of each artichoke, then press the artichokes back into shape.
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5. In a large enameled casserole or pot, bring 4 quarts of water and the 2 tablespoons of salt to a boil over high heat.
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6. Drop in the artichokes and return the water to a boil. Cook briskly,uncovered, for about 20 minutes, or until the artichoke bases show noresistance when pierced with the point of a small sharp knife.
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7. With tongs, transfer the artichokes to a colander and invert them to drain. When they are cool enough to handle, arrange them upside down in a baking dish lined with paper towels and refrigerate them for at least 2 hours, or until they are thoroughly chilled. Meanwhile, prepare the tuna mayonnaise.
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TUNA MAYONNAISE:
1. Combine the vegetable oil, tuna and anchovies in the jar of an electric blender and blend at high speed for 30 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again until the mixture is a smooth puree.
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2. Warm a large mixing bowl in hot water, gry it quickly but thoroughly, and drop in the egg yolks. With a wire whisk or a rotary or electric beater, beat the yolks vigorously for about 2 minutes, until they thicken and cling to the whisk or beater.
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3. Stir in the mustard and red pepper. Beat in about ½ cup of the tuna-oil puree, ½ teaspoon at a time; make sure each addition is absorbed before adding more.
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4. By the time ½ cup of the puree has been beaten in, the mayonnaise should have the consistency of very thick cream.
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5. Beating constantly, pour in the remaining tuna-oil puree in a slow, thin stream. Stir in the lemon juice and capers, taste for seasoning and add salt if desired. Cover the bowl tightly with foil or plastic wrap and refrigerate until ready to use.
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6. Just before serving, ladle about a tablespoonful of the tuna mayonnaise into the center of each artichoke and arrange the artichokes on a chilled platter. Spoon the rest of the tuna mayonnaise into a small bowl or sauceboat and present it separately with the artichokes.
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