Steamed Artichokes With Roasted Red Pepper Aioli

3 steps · 45 min total

1. 01

   Make Aioli and Prep Artichokes

   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.

2. 02

   Steam the Artichokes

   Sprinkle the prepped artichokes with salt, then carefully place them in the steaming basket. Cover the pot and steam for 30-40 minutes, or until a center leaf pulls out easily, indicating they're tender.
3. 03

   Serve

   Serve the warm, steamed artichokes with the chilled roasted red pepper aioli on the side for dipping. It also pairs well with roasted fingerling potatoes, if you're looking for another option.