Steamed Artichokes
with Garlic Aioli
Artichokes are a thistle plant--tough leaves on the outside, tender as you get to the center, where you'll find the delectable heart. When you choose artichokes, select heavy, large globes, evenly green in color, with tight leaves. There's a lot of waste as you discard many of the outer leaves, so the bigger the artichoke, the better. And you'll have more of the scrumptious heart to look forward to at the end. Artichokes oxidize quickly, so be sure to have lots of fresh lemon juice on hand to keep them from turning brown.
Begin by trimming off the very top by using a large chef's knife to cut straight across. Cut off the stem, marking an "x" in the bottom the veggie with the tip of your knife. Too often the stems get thrown away and that's just a waste--if your stem is long enough, trim away the fibrous exterior by using a paring knife. When steamed with the whole globe, it has the same taste and tenderness as the artichoke heart. Using a kitchen shears, trim the tops off the remaining outer leaves, removing the sharp thorns.
Fill a wide deep saucepan or dutch oven about 2 inches high with water. Add several lemon slices and fresh lemon juice to acidulate the water--this will keep the artichokes from turning brown. Bring the water up to the boil and stand the artichokes and stems in the bottom of the pan. Reduce to a simmer and partially cover the pan. If you have a steamer insert, you could use that as well, though cooking time will be a bit longer, so adjust accordingly. Cook for 35 to 45 minutes, depending on how large your artichokes are. Test for readiness by pulling on a leaf-- if it comes out easily, your artichokes are ready.
While the artichokes cook, make the Garlic Aioli. In a small food processor or blender, add the yolk of a large egg and a large garlic clove that's been roughly chopped. Add lemon juice, kosher salt and freshly ground black pepper, and blend. Drizzle in extra virgin olive oil, drop by drop, until the aioli emulsifies and thickens. Taste for acid and seasoning and balance by adding more olive oil and/or salt and pepper.
When the artichokes are ready to serve, remove from pan and stand on a plate, serving a cup of aioli alongside. To eat this vegetable, pull off the outer leaves, dip the pulpy ends (the side that was attached to the base) in the aioli, and scrape the pulp off with your teeth. Repeat as you work toward the center; the leaves will become more tender and more edible as you go. When you reach the heart, remove the fuzzy choke in the center using a knife or spoon. Dip the heart in the creamy aioli--mmmm, what a delicacy!
Serves 2:
2 large artichokes
1 lemon sliced
1 lemon juiced
Garlic Aioli:
1 large egg yolk
1 large garlic clove
juice of 1 large lemon
kosher salt and freshly ground black pepper
3/4 to 1 cup extra virgin olive oil
Begin by trimming off the very top by using a large chef's knife to cut straight across. Cut off the stem, marking an "x" in the bottom the veggie with the tip of your knife. Too often the stems get thrown away and that's just a waste--if your stem is long enough, trim away the fibrous exterior by using a paring knife. When steamed with the whole globe, it has the same taste and tenderness as the artichoke heart. Using a kitchen shears, trim the tops off the remaining outer leaves, removing the sharp thorns.
Fill a wide deep saucepan or dutch oven about 2 inches high with water. Add several lemon slices and fresh lemon juice to acidulate the water--this will keep the artichokes from turning brown. Bring the water up to the boil and stand the artichokes and stems in the bottom of the pan. Reduce to a simmer and partially cover the pan. If you have a steamer insert, you could use that as well, though cooking time will be a bit longer, so adjust accordingly. Cook for 35 to 45 minutes, depending on how large your artichokes are. Test for readiness by pulling on a leaf-- if it comes out easily, your artichokes are ready.
While the artichokes cook, make the Garlic Aioli. In a small food processor or blender, add the yolk of a large egg and a large garlic clove that's been roughly chopped. Add lemon juice, kosher salt and freshly ground black pepper, and blend. Drizzle in extra virgin olive oil, drop by drop, until the aioli emulsifies and thickens. Taste for acid and seasoning and balance by adding more olive oil and/or salt and pepper.
When the artichokes are ready to serve, remove from pan and stand on a plate, serving a cup of aioli alongside. To eat this vegetable, pull off the outer leaves, dip the pulpy ends (the side that was attached to the base) in the aioli, and scrape the pulp off with your teeth. Repeat as you work toward the center; the leaves will become more tender and more edible as you go. When you reach the heart, remove the fuzzy choke in the center using a knife or spoon. Dip the heart in the creamy aioli--mmmm, what a delicacy!
Serves 2:
2 large artichokes1 lemon sliced
1 lemon juiced
Garlic Aioli:
1 large egg yolk
1 large garlic clove
juice of 1 large lemon
kosher salt and freshly ground black pepper
3/4 to 1 cup extra virgin olive oil
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