These Steamed Artichokes with Garlicky Aioli are delicious, fancy, and so simple. Seasoned lightly with lemon and dipped in an unbelievable aioli, this appetizer is a winner for all.
Okie-Dokie, Artichokey
It’s time to have a serious conversation with you about artichokes. Sure, we’re all familiar with the canned variety, often chopped and tossed into dips, pastas, and spreads, but what about artichokes in their purest form?
Today I’m going to show you just how simple making whole artichokes is, and why you should be making them on a regular basis!
What Is An Artichoke, Anyway?
An excellent question, and one that I’d argue many people can’t simply rattle off the correct answer for. Artichokes are technically the bud of the flower, thistle. The leaves enclose the center which is called the “choke”. It will be pretty evident that it’s inedible, given its fuzzy texture. Tucked right below the choke is that part we’re all familiar with and love: the artichoke heart.
However, today’s focus won’t primarily be on the artichoke heart. We’re steaming the artichoke whole, and enjoying the leaves! When removed, you can scrape the tender “meat” from the leaf after being dipped into a tasty sauce. Read on to learn more about how to prepare Steamed Artichokes.
How To Make Steamed Artichokes
Steaming is a simple cooking method that I break down in my article, “How To Steam Vegetables“. Check it out to learn more!
Steaming is one of my favorite cooking methods, as it allows what you’re cooking (particularly vegetables) to retain the most nutrients. It also yields perfectly tender results while maintaining a fresh flavor. One of my favorite ways to impart different flavors in steamed dishes is by “spiking” the cooking liquid: wine, aminos, vinegar, garlic, and citrus are excellent options.
Steamed Artichokes with Garlicky Aioli
Ingredients
- 2 whole artichokes
- 1 lemon
- 1/2 cup mayonnaise
- 2 cloves garlic, finely minced
Instructions
To Prep the Artichokes:
- Rinse and dry artichokes.
- Remove the end of the stem of the artichoke. No need to remove too much though, this part is delicious once cooked. Just remove the tattered-looking part!
- Remove the smaller and stiffer leaves towards the stem of the artichoke.
- Using scissors, trim the spiky tips of each of the leaves. You'll be removing the tip of the artichoke, so no need to trim the ones at the very top.
- Remove the tip of the artichoke.
To steam artichokes:
- Add 3-4 thin slices of lemon to a large stockpot filled with water only 1/2 inch up the side. Place steamer basket in the pot, and put artichokes on top of the steamer. Cover pot, steaming for about 30 minutes, keeping an eye on the liquid level, making sure it doesn't evaporate. Add additional water if needed.
For the Garlicky Aioli:
- As the artichokes steam, make the aioli. In a medium bowl, zest and juice the remaining half of the lemon. Add finely minced garlic and mayonnaise. Stir completely combine.
To Serve and Eat:
- Serve steamed artichokes with the Garlicky Aioli. Remove one of the leaves, dip in the aioli, and use your teeth to "scrape" the tender interior of the leaf with the aioli.
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