Vegetables with Avocado Aioli Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• Vegetables:
• 1 lemon, halved
• 12 baby artichokes
• 1 pound young carrots, tops trimmed to 1 inch
• 1/2 pound thin green beans (haricots verts)
• 1/2 pound sugar snap peas
• 12 small red-skinned new potatoes
• 12 small beets
• .
• Avocado Aioli:
• 2 ripe Hass avocados (about 1/2 pound each)
• 2 Tablespoons fresh lime juice
• 1 large garlic clove, minced
• 2 Tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh coriander (cilantro) or flat-leaf parsley
• Salt and freshly ground pepper
• 6 hard-cooked eggs, halved lengthwise
• 2 Tablespoons coarsely chopped fresh flat-leaf parsley

Preparation:

Cook the Vegetables:
Squeeze the lemon halves into a medium bowl and fill with water. Trim the artichoke stems and cut about 1/2 inch off the tops. Remove any tough outer leaves at the base and snip the points from the remaining leaves with scissors. Toss the artichokes into the acidulated water. Bring a large pot of water to a boil. Add the artichokes and boil until tender when pierced, 15 to 20 minutes. Remove with a slotted spoon and drain well.

In the same pot, boil the remaining vegetables, one at a time, until just tender; remove each batch with a slotted spoon as it is done.

Make the Avocado Aioli:
Halve the avocados. Scoop the flesh into a bowl. Mash with the lime juice and garlic. Scrape into a food processor and puree. With the machine on, drizzle in the oil. Scrape the puree into a bowl. Fold in the coriander and season with salt and pepper. Refrigerate for up to 2 hours.

To serve, arrange the vegetables and eggs on a large platter. Sprinkle the parsley over all. Spoon the aioli into a bowl and serve alongside.

Yield: 6 to 8 servings

Recipe Source: Food & Wine Magazine's Best of the Best : The Best Recipes from the Best Cookbooks of the Year (American Express Publishing Corp)
Recipe by Sheila Lukins
Reprinted with permission.

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