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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. 
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Steamed Artichokes with Garlicky Aioli

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. 
Prep Time15 minutes
Cook Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: Aioli, Appetizers, Artichoke, Steaming

Ingredients

  • 2 whole artichokes
  • 1 lemon
  • 1/2 cup mayonnaise
  • 2 cloves garlic, finely minced

Instructions

To Prep the Artichokes:

  • Rinse and dry artichokes.
    Two artichokes on a wooden cutting board with a knife
  • 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!
    Removing the end of the stem of an artichoke with a knife
  • Remove the smaller and stiffer leaves towards the stem of the artichoke.
    Hands removing leaves for an 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.
    Hands trimming the spiky leaves of an artichoke with scissors
  • Remove the tip of the artichoke.
    Knife slicing off the top of an artichoke on a wooden cutting board

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.