Summertime is the best time in the garden. Oregon Giant peas drip off the vines, collapsing under the weight of the fruiting bodies. Strawberries and raspberries blush reds hidden amongst all the deep green hues. And the artichokes! Two to three heads are forming on each perennial, and my diet consists of steamed artichokes at least once a week. This aioli I made out of desperation to find something easy to make in barren kitchen–and Bobby claimed it to be “the best aioli he ever had.” Thank you, Bobby. 🙂
Steamed Artichokes with Garlic Aioli
What You’ll Need:
- 1 Artichoke per person
- Organic Lemon (Inzana Ranch)
- Garlic (Farmers’ Market)
- Salt and Black Pepper
Artichoke: You will need a steamer to steam these bad boys up. Honestly, I have no clue what I’m doing when I steam my artichokes. I put them in a pot with a steamer, and fill it with water until it’s visible in the steamer’s bottom holes. I put my artichokes on the rack, cover the pot with a lid, and set to high on the stove for ~30 minutes. I check numerous times to see if the bottom peels off easily and if the flesh is edible–sometimes this means adding more water or thinking it’s ready when it’s not. Read this for more detailed steaming information. In the beginning stages of your steaming process, begin to make your aioli, so it’ll be cold at the end.
Aioli: Add as much mayonnaise as you think your people will need. I love dip (especially aioli) so I took out three large heaps with a table spoon–the kind that mingles with forks and knives. Then I used the heel of my hand and rolled the lemon to juice it up up. Cut in half and squeeze until the consistency of your aioli is creamy; I used half a lemon. Mince 1 garlic clove, add to the mix, grind in black pepper and salt and mix together. Chill in refridgerator until artichokes are ready. Viola!
Enjoy Your Harvests,