Steamed Artichokes With Garlic Aioli

1. 1

   To prep the artichokes for steaming, pull off the outermost leaves leaves and discard. Trim the stem, leaving 1 inch attached. Cut off the top 1/4 of the artichoke and discard. Snip off remaining thorns with kitchen shears. Rub all cut surfaces with lemon.

2. 2

   Add a few inches of water, the juice from your cut lemon, and 1 teaspoon salt to a large pot, then fit with a steamer basket and bring water to simmer. Add the artichokes, stem side facing up. Cover and steam until the artichokes are cooked through (leaves should pull out easily and heart will be fork-tender), about 25 minutes.

3. 3

   Meanwhile, make the aioli: In the bowl of a food processor or blender, combine egg yolks, the juice of the remaining lemon (about 2 tablespoons lemon juice), Dijon mustard, and a pinch each of salt and pepper. Finely grate garlic on top. Blitz to combine. Slowly pour in the olive oil in a thin, steady stream, processing until the aioli is thick and creamy. Taste and adjust seasoning. Aioli can be made ahead of time and will keep in the fridge for up to 1 week.

4. 4

   When artichokes are tender, remove from the steamer and season to taste with salt, pepper, and lemon juice (if desired). Serve warm with the aioli for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.