4 people

For the artichokes

For the Onions

  • 8 each torpedo onions
  • 3 tbsp olive oil
  • salt to taste

Bearnaise Aioli

  • 2 tbsp tarragon chopped
  • 1 tbsp sherry vinegar
  • 1 each shallot minced
  • 1 cup veganaise or mayo
  • salt and pepper to taste


  • 1 cup frisee
  • 3 tbsp olive oil
  • 1 tbsp pink peppercorn crushed
  • 3 tbsp lambs quarters
  • salt to taste

Nutritional information

Calories: 401kcalCarbohydrates: 9gProtein: 1gFat: 38gSaturated Fat: 4gSodium: 520mgPotassium: 130mgFiber: 2gSugar: 1gVitamin A: 2086IUVitamin C: 13mgCalcium: 73mgIron: 1mg
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people

For the bearnaise aioli

  • Place all the ingredients in a bowl and mix well. Season with salt, pepper, and vinegar if need be. Mix well and set aside.

For the artichokes

  • Take the artichokes and pull off the outer tough leaves (wearing gloves helps you not to get pricked). Then take a paring knife, cut off the tops and trim the bottoms of the green outer skin trying to keep the stem intact.  
    Trim the stems as well of all the green tough skin. If using large artichokes, take a spoon scoop out the choke in the center (hairy looking center).  Immediately take one half of a lemon and wipe the artichoke all over to stop the oxidation process.  Place in a pot filled with water, white wine, and 1 lemon juiced.  
    Continue until you have all the artichokes peeled. Then add the rest of the ingredients along with salt.  Take a piece of parchment paper and cut a large square.  Then fold it over in half and then in half again.  Then fold it diagonally into a triangle.  Then fold two more times continuing the triangle shape.  
    Cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper.  This is basically a lid for the artichokes to keep them submerged under the water.  
    Bring the pot up to a slowly to simmer, where the water is just barely bubbling.  Cook the artichokes until they are just tender all the way through.  Test the artichoke with a cake tester to check the doneness.  Take off the heat and let the artichokes cool to room temp.  

How to roast torpedo onions

  • On a sheet pan lined with parchment paper add the onions. Then drizzle each onion with a tbsp of olive oil. season with salt and pepper and place in a preheated 400 degree oven. Roast for 15 minutes and then flip over and roast for another 15 minutes.
    You want the onion to be completely tender all the way through. Once they are done take out and let them cool completely. Once cooled you want to peel the outer if it is tough. Set aside and keep warm.

To finish

  • For the artichokes check the link above to see how to cook them. Once cooked all the way through allow them to cool and then sliced the artichokes. I took a ring mold on each plate and place the slices of artichoke inside the mold to have one smooth layer of sliced artichokes.
    I seasoned them with a touch of salt. Then I took 1-2 tbsp. of the bearnaise aioli and spread it all over the sliced artichokes. I took 2 torpedo onions and cut them in half. Season them with salt and pink peppercorns and place on top.
    Finish with some frisee, and lambs quarters lettuce. Serve and enjoy!
    Vegan Artichoke and Onion recipe with bearnaise
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