Artichokes WITH Preserved-Lemon Aioli
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
Steamed artichokes served with a tangy preserved-lemon aioli made from mayonnaise, olive oil, lemon juice, and preserved lemons. A perfect appetizer or side dish.
Ingredients
- 4 globe artichokes
- 1 1/2 cup mayonnaise
- 3 tbsp extra-virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 1 small preserved lemon halved, seeds removed, finely chopped
- 1 clove garlic minced
- 1 1/4 tsp kosher salt
- 1/2 tsp ground white pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 68.4 mg
- Iron: 0.84 mg
- Magnesium: 11.5 mg
- Phosphorus: 65.5 mg
- Potassium: 180 mg
- Zinc: 0.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 globe artichokes
- 1 1/2 cup mayonnaise
- 3 tbsp extra-virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 1 1/4 tsp kosher salt
- 1/2 tsp ground white pepper
Prepare
- 1 small preserved lemon, halved, seeds removed, finely chopped
- Mince 1 clove garlic
Let's Cook
-
Step 1.
Fill a large pot with 1 inch of water and fit it with a steamer insert. Alternatively, wad up a few balls of aluminum foil, place them in the water, and balance a heatproof plate on them just above the water's surface. Bring the water to a boil over high heat.
-
Step 2.
Trim 1 inch off the pointy top of each artichoke, and cut off the stems so the artichokes can sit upright.
-
Step 3.
Place the artichokes in the steamer, reduce the heat to low, cover, and steam until a leaf pulled from the side comes out easily when tugged, or a skewer pierces the center without much resistance, 30 to 40 minutes (up to 60 minutes for larger artichokes). Remove the artichokes and set aside to cool.
-
Step 4.
While the artichokes steam, make the aioli: In a small mixing bowl, whisk together 1½ cups mayonnaise, 3 tablespoons extra-virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 1 small preserved lemon (halved, seeds removed, finely chopped), 1 clove minced garlic, 1¼ teaspoons kosher salt, and ½ teaspoon ground white pepper. Taste and adjust seasoning as needed. For a super smooth aioli, whirl the ingredients in a food processor until silky and chill for at least 1 hour before serving. The aioli can be made up to 3 days ahead; refrigerate covered until ready to serve.
-
Step 5.
Serve the artichokes warm or at room temperature with the aioli for dipping.