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:

1. Trim the bottom layer or two of leaves and cut off the stem and a bit of the base.

2. Using your sharpest blade, cut the about one-half inch off the top.

3. Using clean kitchen shears, trim the pokie thing off the top of each remaining leaf.

 Cooking an artichoke:

  1. In a pot with a steamer insert, bring a few inches of water to a boil.
  2. Trim artichokes (see left).
  3. Steam for 15-20 minutes until tender (remove one choke carefully and test a leaf or two).
  4. Serve with aioli (see right).


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)