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Artichoke with aioli

Recipe by:Andy Powning


  • 2 artichokes
  • Aioli:
  • 1 egg yolk
  • 1 tbsp. minced garlic
  • 1 tbsp. lemon zest
  • 1 tbsp. lemon juice
  • Salt and pepper to taste
  • 1 cup olive oil


Whisk egg yolk in a bowl with garlic, zest, juice, salt and pepper. Slowly whisk in the olive oil, drop by drop, until the dressing emulsifies. Refrigerate for up to 4 days.

Cut the tops of the artichokes off, and cut the stems off to get level bottoms. Place the two artichokes in a non-reactive pan. Add lemon slices, 1 teaspoon of salt and water to cover. Simmer the artichokes until just tender. When cool enough to handle, remove the inside artichoke with a spoon. Serve the artichoke in a bowl with the accompanying aioli, dipping the bottom of the artichoke leaves in the aioli.

Califonia Bountiful