Guest Recipe: Artichoke with Basil Aioli


Contributed by David Vartanian of the Vintage Press Restaurant, named one of America’s Best Chefs*


4 large artichokes, trimmed

3 cups breadcrumbs

1/2 cup grated parmesan cheese

1/2 cup melted butter

Get the Mirror in your inbox:

1/2 cup chopped parsley

4 cloves garlic, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper


Boil the artichokes in salted water for 20 minutes or until tender. Drain and let cool. Remove the choke. Combine the remaining ingredients in a bowl and mix well. Divide the breadcrumb mixture into fourths. Press the breadcrumb between the leaves of the artichokes with your fingers.

Place the artichokes in a preheated, 350 degree oven for 8-10 minutes or until very hot. Garnish with Fresh Basil Aioli.

Fresh Basil Aioli

1 cup mayonnaise

6 – 8 basil leaves

Juice of one large lemon

1 clove garlic, chopped

Salt and pepper to taste

Combine all ingredients in blender or food processor. Blend until smooth.

Serves 4.

*Best Chefs America features premier chefs like David Vartanian who have been nominated and recommended by their peers in the culinary field. Go to:

**The Wine Spectator writes The Vintage Press has “one of the best wine lists in the world” while Fodor’s raves we’ are “the best restaurant in the Central Valley” and the L.A. Times applauds us as “a bastion of culinary merit.”

Recipe and photos courtesy of Chef David Vartanian, The Vintage Press, Visalia, California. For more information or to make reservations, go to:


Get the Mirror-Spectator Weekly in your inbox: