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Steamed Artichokes with Garlic Lemon Aioli

This simple yet elegant dish is perfect for a light appetizer or a healthy snack, combining the freshness of simple, steamed artichokes with the boldness of roasted garlic and lemon.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine Japanese
Servings 2 people
Calories 25 kcal

Equipment

  • 1 head garlic, roasted

Ingredients
  

  • 2 artichokes
  • 1 large lemon, sliced
  • 1 large stem of dill
  • Garlic Lemon Aioli:
  • 1 head garlic, roasted
  • 2 egg yolks
  • 2 tbsp lemon juice (about half a large lemon)
  • 1/2 tsp Dijon mustard
  • 1 tsp lemon zest
  • 1 tsp salt
  • 2/3 cup extra virgin olive oil + 1 tsp for roasting

Instructions
 

  • Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves. Drizzle 1 teaspoon of olive oil over the garlic, then wrap it in aluminum foil. Roast in the oven for about 30 minutes, or until the garlic is soft and golden.
  • While the garlic roasts, trim the artichokes by cutting off the stems and snipping the thorns from each petal. Cut off about 1 inch from the top of each artichoke and gently pull the petals apart to slightly open them. Zest the lemon and set the zest aside for the aioli. Slice the remaining lemon. Fill a large bowl with water and add the lemon slices. Submerge the artichokes, top-down, to prevent browning.
  • Prepare a steam basket over simmering water. Place the artichokes face down in the basket, arranging the lemon slices around them.Top with the dill stem and cover the pot. Steam the artichokes for about 30-40 minutes, or until the outer leaves easily pull away.
  • Once the garlic is roasted and cool enough to handle, squeeze the cloves out of their skins. In a high-speed blender or food processor, combine the roasted garlic, egg yolks, lemon juice, Dijon mustard, lemon zest, and salt. With the blender running, slowly pour in the remaining olive oil until the aioli is thick and smooth.
  • Transfer the aioli to a serving dish. Serve the artichokes warm or at room temperature, peeling away one petal at a time and dipping it into the aioli. Enjoy

Notes

Transfer the aioli to a serving dish. Serve the artichokes warm or at room temperature, peeling away one petal at a time and dipping it into the aioli. Enjoy