Baby Artichokes with Lemon Ginger Aioli

1. 1

   Fill a Dutch oven with water and the juice of 1 lemon.

2. 2

   Slice the top 1/2 inch off of the artichokes and then halve them.

3. 3

   Cover the pot and bring to a boil.

4. 4

   Boil until the stem can be pierced with a fork, about 15 minutes.

5. 5

   Using a fork, combine mayonnaise, yogurt, 3 tablespoons lemon juice, lemon zest, garlic, and ginger.

6. 6

   Add salt and pepper to taste.

7. 7

   Serve artichokes with the aioli on the side for dipping.

8. 8

   Note: You can use all mayonnaise or all Greek yogurt if you prefer.

9. 9

   You can totally do this with regular artichokes, toobabies are not required, just add a few minutes to the boiling time!

* Per serving · 4 servings · Values may vary.

No additional tips available.