Steamed Artichokes with Orange Aioli Dipping Sauce
Submitted by ppjsmith
Whole artichokes steamed until tender and served chilled with a garlicky orange aioli dipping sauce. A simple, elegant vegetable appetizer or side dish with bright citrus flavor.
YIELD
8 servingsPREP
10 minCOOK
45 minREADY
1 hrsEating a whole artichoke is one of life’s great slow-food pleasures. Peel a leaf, drag it through a dip, scrape off the tender flesh with your teeth, and repeat until you reach the heart.
These get steamed upright until the base yields to a knife, then chilled so they’re refreshing and firm. The real star is the dipping sauce: a punchy aioli loaded with eight cloves of garlic, brightened with fresh orange juice and zest.
It’s hands-on, it’s interactive, and it makes a stunning appetizer for a dinner party.
Chef Tips
- Trim the lower leaves and stems before steaming so the artichokes sit upright in the pot
- Test doneness by piercing the base with a sharp knife; it should slide in with no resistance
- Drain the artichokes upside down after steaming so trapped water runs out and doesn’t make them soggy
- Make the aioli ahead and let it chill for at least an hour so the garlic mellows and the orange flavor develops
Ingredients
Directions
Prepare artichokes in the following manner: Discard lower leaves and stems and steam upright 30 to 45 minutes or until base can be pierced with a sharp knife.
Drain inverted and chill. Make aioli by combining remaining ingredients and chill.
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