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Steamed Artichokes with Aïoli

Scott Phillips

Servings: 4 as a side dish or appetizer

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.


  • 4 medium artichokes
  • 3 large egg yolks, at room temperature
  • 1 Tbs. finely chopped garlic (2 to 3 cloves)
  • 1 Tbs. fresh lemon juice
  • 2 tsp. sherry vinegar
  • Kosher salt and freshly ground black pepper
  • 1 cup extra-virgin olive oil

Nutritional Information

  • Calories (kcal) : 570
  • Fat Calories (kcal): 510
  • Fat (g): 58
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 41
  • Cholesterol (mg): 140
  • Sodium (mg): 200
  • Carbohydrates (g): 11
  • Fiber (g): 3
  • Protein (g): 5


  • 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.


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