Vegetables with Avocado Aioli Recipe

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.