+

Steamed Artichokes with Green Garlic Aioli

Ingredients (6)

  • 2 large artichokes (about 1 pound)
  • 1 lemon, halved
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 1 tablespoon kosher salt
  • Green Garlic Aioli, for serving
Try Amazon Fresh
Nutritional Information
  • Calories125
  • Fat0.56g
  • Saturated fat0.15g
  • Trans fat
  • Carbs28.97g
  • Fiber14.01g
  • Sugar2.99g
  • Protein8.12g
  • Cholesterol
  • Sodium603.57mg
  • Nutritional Analysis per serving (2 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Steamed Artichokes with Green Garlic Aioli

Artichokes are best in simple preparations, with nothing to cover up their delicate flavor; here we steam them in water flavored with lemon and bay leaf. Serve the artichokes whole and peel off the leaves, using them as edible scoops to dip in the Green Garlic Aioli.

Instructions

  1. 1Snap off the tough outer leaves of the artichokes. With a serrated knife, cut off the top third of each artichoke and trim off the base so the vegetables stand upright. Rub one of the lemon halves over the cut sides to prevent discoloration.
  2. 2Fill a medium saucepan with 1 inch of water. Squeeze juice from the lemon halves into the water; add the bay leaf, peppercorns, and salt; and stir to combine. Bring to a boil over high heat and set a steamer basket inside. Reduce the heat to low so the water is simmering.
  3. 3Place the artichokes in the steamer basket stem-side up, cover the pot, and steam until the artichoke stems are tender when pierced with a knife, about 20 minutes. Serve warm, room temperature, or cold with a dipping sauce like Green Garlic Aioli.

Beverage pairing: Kalmuck Grüner Veltliner, Austria. All this green—artichokes and green garlic—needs a wine that can handle it. Grüner Veltliner is such a wine, curiously able to reflect and respond to the challenging flavor of artichokes. Grassy, with hints of pepper and flowers, it will be a crisp partner to both the choke and the aioli.

Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...