Steamed Artichokes With Roasted Red Pepper Aioli Recipe

In a food processor, combine the 3 egg yolks, 1 garlic clove, 1/4 teaspoon cayenne pepper, and a pinch of salt. Puree until the mixture is smooth, then add the roasted red pepper from the jar and puree again until smooth. With the motor running, slowly drizzle in the 1 cup of oil until the mixture emulsifies and thickens to a creamy consistency. Taste and adjust salt as needed. Cover the aioli and refrigerate it until you're ready to serve.

Meanwhile, fill a large pot with 2 inches of water and set a steaming basket inside. Cover the pot and bring the water to a boil over high heat.

Trim the stems off the 3 large artichokes, and snip about an inch off the top of each artichoke flower. Pull off any small, tough, or damaged leaves from around the base. Use kitchen shears to trim the sharp, thorny point off each remaining outer leaf. Squeeze lemon juice over all the cut edges to keep them from browning.