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)

copyright 2008-forever Katie Fairbank