Mike's Steamed Artichokes & Parmesan Aioli

Name: Mike's Steamed Artichokes & Parmesan Aioli
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 large Artichokes [room temp]; 1 tbsp Whole Peppercorns; 2 large Garlic Cloves [smashed]; 1 large Lemon [quartered]; 1 Bay Leaf; Water; 1 large Steamer Basket; 1 large Pot With Lid; 1 cup Mayonnaise; 3/4 cup Fine Grated Parmesan; 1 tsp Fine Minced Garlic; 1 Squeezed Lemon Quarter; 1/4 tsp Sea Salt; Cracked Black Pepper; 1 tsp Dried Parsley; 1/3 cup Artichokes In Water [drained - fine chop - optional]; 1 Cube Melted Butter

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Choose artichokes that have not yet crowned or opened. Also, artichokes with little discoloration on the outer leaves. Purple color okay. Brown? Yucky!

You can snip the spiney tops off of your artichoke leaves while still on the artichoke itself but, it's not necessary. Those pokey spines will easily soften during steaming.

Any leftover Aioli dip works great smeared on chicken breasts then baked the following night!

Choose artichokes that have not yet crowned or opened. Also, artichokes with little discoloration on the outer leaves. Purple color okay. Brown? Yucky!

You can snip the spiney tops off of your artichoke leaves while still on the artichoke itself but, it's not necessary. Those pokey spines will easily soften during steaming.

Any leftover Aioli dip works great smeared on chicken breasts then baked the following night!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Choose artichokes that have not yet crowned or opened. Also, artichokes with little discoloration on the outer leaves. Purple color okay. Brown? Yucky!

You can snip the spiney tops off of your artichoke leaves while still on the artichoke itself but, it's not necessary. Those pokey spines will easily soften during steaming.

Any leftover Aioli dip works great smeared on chicken breasts then baked the following night!

Choose artichokes that have not yet crowned or opened. Also, artichokes with little discoloration on the outer leaves. Purple color okay. Brown? Yucky!

You can snip the spiney tops off of your artichoke leaves while still on the artichoke itself but, it's not necessary. Those pokey spines will easily soften during steaming.

Any leftover Aioli dip works great smeared on chicken breasts then baked the following night!

Saved

Ingredients

30 mins

2 servings

Artichokes
2 largeArtichokes [room temp]
1 tbspWhole Peppercorns
2 largeGarlic Cloves [smashed]
1 largeLemon [quartered]
1Bay Leaf
Water
1 largeSteamer Basket
1 largePot With Lid
Aioli Artichoke Dip
1 cupMayonnaise
3/4 cupFine Grated Parmesan
1 tspFine Minced Garlic
1Squeezed Lemon Quarter
1/4 tspSea Salt
Cracked Black Pepper
1 tspDried Parsley
1/3 cupArtichokes In Water [drained - fine chop - optional]
Optional Dip Option
1Cube Melted Butter

Saved

Steps

30 mins

1

Rinse artichokes.
Pull any brown leaves off.
Cut off 3/4"off the tops and the entire stem with a serrated knife. Wipe a lemon wedge on the top and bottom of artichokes to prevent early browning. Add all herbs and seasonings [+3 or 4 squeezed lemon wedges] to a large pot with approximately 2" water and place your steamer basket inside. Water should not rise above basket base. Place artichokes in basket - stem side up.
Steam for 30 to 45 minutes or, until your outer leaves can pull off easily.
2

Serve artichokes hot and your Parmesan Aioli dip cold. Tear the leaves off and dip the thick base into your dip. Scrape your teeth along the ends to retrieve your meat.
3

If, serving with melted or clarified butter, serve that hot as well. Also, serve with additional lemon wedges.
Enjoy!

Saved

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MMOBRIEN @cook_2891564

on August 03, 2015 22:31

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Steamed Artichokes & Parmesan Aioli

Mike's Steamed Artichokes & Parmesan Aioli

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