Steamed Artichokes with 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.

Combine:

• 2 T mayonnaise

• Juice of one lemon

• 1/2 garlic clove, pressed

• Kosher salt, to taste (sometimes we use Spike instead of salt)