Friday, April 22, 2011

Artichoke and Sweet Potato Fries with Tangy Chile Aioli

This was my first time ever eating boiled artichoke, and maybe it was because of the delicious chile aioli, but I was impressed! Enjoy this veggie combination as a mid-afternoon snack or a light meal. I made it for dinner earlier this week and finished off some leftover duck I had from my favorite Cambridge restaurant, Henrietta's Table, using the aioli as a dipping sauce. While I'm pretty much a fan of any mayonnaise-based dip, this aioli is the perfect pairing for sweet potato fries. I loved it so much, I'm actually making it again tonight!

Artichoke and Sweet Potato Fries with Tangy Chile Aioli
Serves: 2  Prep: 15 minutes  Total: 45 minutes 

2 artichoke hearts
1 sweet potato
Olive oil
Sea salt and coarse ground pepper
1/2 cup mayo
1 tbs lemon juice
1/2 tsp chile powder
2 cloves garlic

Fill a large pot with salted water and bring to a boil. Trim the tops of the artichokes and cut the stems so they can stand upright. Place the artichokes in boiling water and cook for approximately 30 minutes, or until they can be easily poked with a fork.
Slice your sweet potato vertically into thick strips, then the other way to create thick fry cuts. Toss the fries in a glass baking dish with olive oil, sea salt and coarse ground pepper. Bake in the oven at 425 for 30-40 minutes or until crispy on the outside.
While the artichoke and sweet potato fries are cooking, make the aioli sauce for dipping by combining the mayo, lemon juice, and chile powder in a small bowl. Dice two small garlic cloves or push through a garlic press and add to the mayo mixture, stirring well. Add more chile powder to taste.


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