One of the easiest and best ways to eat a whole artichoke is to steam it and serve it up with your favorite dipping sauce. There is very little prep needed to get artichokes ready to cook. I rinse them thoroughly running the water in and around all of the leaves to ensure I loosen up any dirt or critters that may be lurking beneath! I pull the small bottom leaves off of the artichoke. Then I cut off the stem to about 1 inch long and trim the tips off some or all of the leaves. Place them stem side down in a large pot with a few inches of water, cover the pot and let them steam for about 45 minutes to 1 hour or until one of the lower leaves can easily be pulled off and the base is tender.
I have tried many different dipping sauces, plain melted butter among them. My favorite has always been an aioli. If I’m super lazy, I mix mayonnaise (always Best Foods) with some lime juice, summer savory and a touch of salt & pepper. This time I made an aioli from scratch that I adapted from “Serious Eats” and it only took me 2 minutes to do it! It was super simple and came out perfect.
This aioli is so good, you could use it with a number of things. As a sandwich spread, to make deviled eggs, on steamed asparagus or broccoli, just to name a few. This recipe is also so easy, it will take away any hesitation from making your own sauce from scratch.
Yield: 1 cup
- 1 whole egg
- 2 medium cloves garlic, minced
- 2 teaspoons juice from 1 lemon
- 1/2 cup sunflower oil
- 1/2 cup extra-virgin olive oil
- 1 teaspoon summer savory
- Kosher salt and freshly ground black pepper
- Place egg, garlic, and lemon juice in the bottom of an immersion blender cup. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
- Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Add summer savory and season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.
(click here) for printable recipe