RECIPE

Steamed Artichokes with Lemon-Garlic Aioli

Serves 8 to 10

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Andrew Purcell

Directions

1.

Pack artichokes upright in a large pot. Add garlic. Pour in water. Bring to a boil. Reduce heat. Simmer, covered, for 35 minutes. Transfer to a plate; let cool.

2.

Peel and mash 4 steamed garlic cloves (reserve remainder of garlic for lamb; see Cook's Notes). Stir in mayonnaise, zest, lemon juice, pepper, sugar, and salt. Remove artichoke leaves (reserve hearts for stuffing lamb, if making). Refrigerate leaves and aioli separately until ready to serve.

COOK'S NOTES

Pair these steamed artichokes with our Butterflied, Rolled, and Roasted Leg of Lamb.

Ingredients

  • 8 trimmed and stemmed large globe artichokes
  • 1 whole head of garlic
  • 1 cup water
  • 1 cup mayonnaise
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon white pepper
  • A pinch of sugar
  • A pinch of salt

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