Steamed Artichokes with Aioli
Oh, the Mighty Choke! I thought nothing could rival butter with lemon as a dipping sauce. Then I started making an easy aioli.
Trimming an artichoke:
Trim the bottom layer or two of leaves and cut off the stem and a bit of the base.
Using your sharpest blade, cut the about one-half inch off the top.
Using clean kitchen shears, trim the pokie thing off the top of each remaining leaf.
Steaming the artichoke:
Bring about 3-4 inches of water to boil, then reduce to a simmer
Set Artichokes in steaming baseket and cover ,cooking about 15-20 minutues.
Test a leaf after about 12 minutes of cooking. If it's tender, they're done.
Make an aioli
I used to be a bit embarrassed about my Hellman's aioli. I got over it.
2 T mayonnaise
Juice of one lemon
1/2 garlic clove, pressed
Kosher salt, to taste (sometimes we use Spike instead of salt)