APRIL 2019 99
scoop out and discard fuzzy thistle. Place
halved artichoke in wine mixture. Repeat
process with remaining artichokes.
- Preheat oven to 500°F. Cover
saucepan with parchment paper; bring
wine mixture to a boil over medium-high.
Reduce heat to medium-low; simmer
until artichokes are just tender, about 20
minutes. Remove from heat; let stand 15
minutes. Drain artichokes; pat dry, and
set aside. - Lightly coat 2 large rimmed baking
sheets with canola oil. Place spring onions
on 1 prepared baking sheet. Add 3
tablespoons canola oil, 2 teaspoons salt,
and^1 / 2 teaspoon pepper; toss to coat.
Arrange onions, cut sides up, on baking
sheet. Bake in preheated oven until
onions are just beginning to brown, about
8 minutes. Flip onions; bake until
browned, about 5 minutes. Remove from
oven; set aside. - Place artichokes on second prepared
baking sheet. Add remaining^1 / 4 cup
canola oil, remaining 2 teaspoons salt,
and remaining^1 / 2 teaspoon pepper; toss
to coat. Arrange artichokes, cut sides up,
on baking sheet. Bake at 500°F until
browned, about 13 minutes. Flip
artichokes; bake until crispy and very
brown, about 8 minutes. - Toss together onions, artichokes, and
lemon juice in a large bowl. Sprinkle with
parsley. Serve with aioli.
Lemon-Caper Aioli
TOTAL 10 MIN; MAKES 1^1 / 2 CUPS
Lemon-caper aioli provides a tangy
counterpoint to fried or roasted
vegetables. Use leftovers as a dip for
crudités or as a luxe swap for mayonnaise
on sandwiches.
(^1) / 2 cup olive oil
(^1) / 2 cup canola or grapeseed oil
2 large pasteurized eggs
2 Tbsp. medium salt-packed capers,
rinsed
11 / 2 tsp. lemon zest plus 4 tsp. fresh
lemon juice (from 1 lemon), divided
1 tsp. Dijon mustard (optional)
1 medium garlic clove, chopped
(about 1 tsp.)
(^3) / 4 tsp. kosher salt
Whisk together olive oil and canola oil in a
bowl or glass. Combine eggs, capers,
lemon zest, mustard (if using), and garlic
in a food processor; process until well
combined, about 30 seconds. With
processor running, gradually drizzle in oil
mixture, blending until thickened and
creamy, about 30 seconds. Transfer
mixture to a bowl; stir in lemon juice
and salt. Store, covered, in refrigerator
up to 1 week.
Matzo with Horseradish Butter
PHOTO P. 77
ACTIVE 20 MIN; TOTAL 1 HR
SERVES 8
These crispy, golden brown, bubbly
homemade matzo may not conform to the
most stringent religious standards, but
they are miles better than store-bought.
Crumble leftovers over soup, or use them
to whip up a quick matzo brei.
23 / 4 cups all-purpose flour (about 11^3 / 4
oz.), plus more for dusting
(^1) / 2 cup plus 2 Tbsp. water
(^1) / (^3) cup olive oil, plus more for brushing
1 tsp. kosher salt, divided
Horseradish Butter (recipe follows)
- Place a pizza stone on middle oven
rack. Preheat oven to 500°F. Stir together
flour,^1 / 2 cup plus 2 tablespoons water, oil,
and^1 / 2 teaspoon salt in a large bowl until
well combined and a dough forms. Lightly
coat a second large bowl with oil. Transfer
dough to oiled bowl; cover and let stand
15 minutes. - Turn dough out onto a lightly floured
work surface; divide into 8 pieces. Roll
each piece into an 11- x 8-inch rectangle.
Gently poke holes all over rolled dough
using a fork. Brush dough rectangles
lightly with oil, and sprinkle evenly with
remaining^1 / 2 teaspoon salt. - Working in batches, transfer dough
rectangles to hot pizza stone. Bake in
preheated oven until bubbly and golden
brown in spots, about 4 minutes. Transfer
to a wire rack; let cool completely, about
10 minutes. Serve with horseradish
butter. Store matzo in a ziplock plastic
bag at room temperature up to 3 days.
Horseradish Butter
PHOTO P. 72
ACTIVE 15 MIN; TOTAL 1 HR 5 MIN
MAKES^2 / 3 CUPMany grocery stores stock fresh
horseradish root during Passover; if you’re
having trouble tracking it down, try your
local Asian market.1 medium garlic head
2 Tbsp. olive oil, divided1 medium garlic clove, finely chopped(^1) / 2 cup unsalted 83% (European-style)
butter (such as Kerrygold) (4 oz.),
softened
2 Tbsp. prepared horseradish
1 Tbsp. grated fresh horseradish
(^3) / 4 tsp. kosher salt
(^1) / 2 tsp. lemon zest
- Preheat oven to 400°F. Cut off and
discard tip of garlic head, exposing tops of
cloves. Drizzle trimmed garlic head with 1
tablespoon oil, and wrap tightly in
aluminum foil. Bake in preheated oven
until garlic is tender and lightly
caramelized, about 40 minutes. Let cool
slightly, about 10 minutes. Gently squeeze
garlic cloves from garlic head, discarding
skins. Place 1 of the roasted garlic cloves
in a food processor. Reserve remaining
roasted garlic cloves for another use. - Heat remaining 1 tablespoon oil in a
small skillet over medium. Add chopped
garlic; cook, stirring often, until garlic is
tender but not brown, about 1 minute and
30 seconds. Remove from heat; transfer
chopped garlic to food processor. - Add butter, prepared horseradish,
fresh horseradish, salt, and lemon zest to
food processor; process until combined,
about 1 minute, stopping to scrape down
sides as needed. Serve at room
temperature. Store in an airtight
container in refrigerator up to 1 week.
Beets and Pistachio Yogurt
PHOTO P. 70
ACTIVE 25 MIN; TOTAL 1 HR 45 MIN
SERVES 8A duo of pistachio oil and roasted
pistachios create a rich, nutty flavor that
pairs well with roasted beets. Serve
leftover yogurt with roasted sweet
potatoes.BEETS
21 / 2 lb. small red beets, trimmed
4 thyme sprigs
2 Tbsp. olive oil, divided
23 / 4 tsp. kosher salt, divided(^1) / 2 cup water
(^1) / 4 cup fresh orange juice (from 1
medium orange)
2 Tbsp. red wine vinegar
P I STAC H I O YO G U R T
(^3) / 4 cup salted roasted pistachios
5 Tbsp. plus 1 tsp. warm water
(^1) / 4 cup pistachio oil