Mild artichoke leaves benefit from a dip in a tangy, garlicky aïoli. Dip the leaves, scraping the meaty part at the bottom with your teeth. When the leaves are gone, scrape away the choke with a table knife, cut the heart into pieces, and keep on dipping.
Trim about 1/2 inch off the tops of the artichokes, cut off the stems, and use kitchen shears to cut off the pointy tips of the outer leaves. Rinse the artichokes.
In a large, wide pot, bring about 2 inches of water to a simmer over medium heat. Set a steamer basket in the pot, add the artichokes, and cover. Steam until an outer leaf pulls out easily, 30 to 35 minutes.
Meanwhile, put the egg yolks, garlic, lemon juice, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl and beat with a hand mixer on medium speed until pale yellow and foamy, about 1 minute. Slowly drizzle in the oil while mixing on medium-high speed until emulsified. If necessary, stir in a little warm water to thin the aïoli. Serve with the steamed artichokes for dipping.
nutrition information (per serving):
58, Fat Calories
510, Saturated Fat
5, Monounsaturated Fat
11, Polyunsaturated Fat
Photo: Scott Phillips