These steamed artichokes may look WICKED with their thorn-tipped leaves, but don't let that intimidate you! Once you get past their spiky exterior, you're rewarded with tender, melt-in-your-mouth bites. Dip those guarded leaves into the zesty lemon garlic aioli, and you’ve got a flavor combo that's worth every careful peel.
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Hi There, I'm Tracy!
As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!
Inspirations
Growing up, dinner at our house was often later than most of our friends—especially if my dad had a long day at the office or rounds at the hospital. On those nights, my mom would feed us kids first, but sometimes she’d save something special for her and my dad: artichokes.
At first, we thought they were completely bizarre. The spiky leaves could jab you through the grocery bag, and they weren’t the bright green we were used to; they looked kind of sad and sallow. The idea of scraping “meat” off the leaves with your teeth grossed us out, and that strange, hairy middle? No, thank you. My parents swore the heart was the best part, but we wanted nothing to do with it. The only redeeming thing, in my opinion, was the garlic butter they dipped them in—that was heavenly.
But everything changed one night, when curiosity got the best of me and my twin sister. Maybe it was the smell of that garlic butter drifting down the stairs, or maybe I was feeling a little braver, but I took a bite, and we were instantly hooked. We couldn’t believe what we’d been missing out on! From then on, I was all in. I started asking for artichokes on my birthday, at special dinners, or really anytime I could make a case for it. Once I got past the prickly thorns and that fuzzy center, I was smitten. Whoever figured out that this spiky plant was edible deserves a standing ovation.
Fast forward to when I met Gary, who, by some miracle, is just as obsessed with artichokes as I am. And get this: his friend’s family owns Ocean Mist Farms, the folks who grow the very best artichokes in the world. Total score. But here's where things took a turn: he grew up eating his artichokes with mayonnaise. WHAT!? If you’ve read my Everyday Balsamic Vinaigrette post, you already know: I am not a mayo girl. Why would anyone ruin such a glorious vegetable with something like that? And to be fair, he wasn’t sold on garlic butter either. Said it was “fine,” but nothing special. So, we had a challenge on our hands: what could we dip our beloved artichokes in that we’d both enjoy?
Eventually, we stumbled onto the perfect solution. Our compromise came during dinner at a restaurant that served steamed artichokes with lemon aioli. I know, I know—aioli has mayonnaise, but if I can’t taste it, I’m in. And this one? It was a game-changer. That punch of lemon, fresh garlic, and seasoning took it over the top. Lemon juice and zest, fresh garlic, and a few seasonings transformed plain old mayo into something I actually crave. Now, it’s the only thing we serve with artichokes. Now, everyone’s happy, and we both get to dip in peace!
Instruments
Kitchen shears – for trimming those spiky leaves like a pro
Garlic press – because smashing cloves by hand is so last season
Microplane – the shredder your lemon zest dreams of
Tongs – your backstage pass to handling hot artichokes
Steamer basket – the setlist for perfectly tender hearts
Serrated or paring knife – for precision cuts with flair
Juicer – to squeeze every last drop of citrusy goodness
Mixing bowl – where the aioli magic gets mixed
Silicone spatula – smooth, flexible, and ready to stir the vibe
Cutting board – the stage where it all begins
Essentials
Fresh artichokes – the headliner of this dish
Garlic cloves – bringing the bass with bold, savory notes
Lemon – zest, juice, and slices for a citrusy solo
Mayonnaise – creamy backup vocals for the aioli groove
Garlic salt – subtle seasoning with a salty twist
Cracked black pepper – that finishing riff to round out the flavor
Pro Tips and Riffs
Faq: Grub Answers and Insights
Steamed Artichokes with Lemon Garlic Aioli
- Total Time: 1 hour
- Yield: 2 1x
Description
These steamed artichokes are packed with flavor, and their thorny exterior hides a tender, delicious heart waiting to be dipped in lemon garlic aioli!
Ingredients
2 large artichokes (I prefer Ocean Mist)
½ cup mayonnaise
½ of a lemon, zested
½ of a lemon, juiced
2 - 3 garlic cloves, minced
½ teaspoon garlic salt
⅛ teaspoon coarse-ground pepper
Instructions
- Cut about 1-2 inches off the top of the artichoke with a serrated knife to remove the sharp, spiky tips from the leaves.
- If the outer leaves are particularly tough, peel them off with your hands or trim them with a knife.
- Using kitchen shears, snip off the sharp tips of the remaining leaves for safer handling.
- Once you've trimmed the outer leaves and top, gently pull apart the remaining leaves to create a wider, more "fluffed-out" look. Hold the artichoke by the stem and carefully loosen the leaves without tearing them.
- Use a sharp knife to cut off the stem so the artichoke sits flat. You can leave about an inch of the stem if you prefer, but trimming it helps the artichoke handle more easily.
- To prevent browning, rub the cut parts of the artichoke with a lemon wedge or place the trimmed artichokes in a bowl of water with lemon juice.
- Fill a large pot with 1-2 inches of water and place a steaming rack or colander inside, ensuring it doesn’t touch the water.
- Place the trimmed artichokes upside down on the steaming rack to allow any excess water to drain off.
- Cover the pot with a tight-fitting lid and bring to a boil. Once boiling, reduce the heat to a simmer and steam the artichokes for 35 minutes to 50 minutes, depending on their size. Check the water level after 30 minutes to ensure there’s enough water to complete the steaming process.
Notes
- When selecting artichokes, look for ones that feel heavy for their size with tight, firm leaves. The leaves should make a slight squeaking noise when squeezed. The color should be a fresh green, not too brown or withered. Smaller artichokes tend to be more tender and less prickly than larger ones.
- A serrated knife works best for cutting through the tough top of the artichoke. For extra tough outer leaves, you can remove them by hand. These leaves often have thorns, so be careful when handling them. Using kitchen shears to snip off the tips of the remaining leaves makes the artichokes easier to handle and safer to eat.
- Loosening the leaves can help open up the artichoke, making it easier to dip and eat. Just be gentle as you pull them apart to avoid tearing the leaves. I did not learn this until several years ago and it came from one of the owners of Ocean Mist Farms!
- Artichokes can turn brown quickly after trimming, so rubbing cut areas with a lemon or placing them in a lemon-water mixture helps keep them looking fresh.
- I got tired of my metal steamer baskets getting rusty and falling apart, so I invested in a silicone one. It’s not as rigid, so getting it to stay put can be a bit of a juggling act—but it’s totally worth it for the durability.
- The steaming time will vary depending on the size of the artichoke. Larger ones may take up to 50 minutes, while smaller ones can be ready in about 35 minutes. To test for doneness, gently pull an outer leaf—if it releases easily, it’s ready. You can also check by piercing the base with a fork or knife; it should slide in with little resistance.
- Once steamed, artichokes are delicious and served with a dipping sauce like garlic butter, Lemon Garlic Aioli, or lemon vinaigrette. They can also be served as a side dish with a variety of main courses. One of our favorite meals is a steamed artichoke served with a grilled steak.
- Leftover lemon garlic aioli? Use it as a dip for fries or roasted veggies, spread it on sandwiches, or drizzle it over grilled fish or chicken. Store in the fridge for up to 2–3 days and stir before serving.
- Steamed artichokes can be stored in the fridge for a couple of days. Simply wrap them tightly in plastic or place them in an airtight container. Reheat by steaming again or using the microwave, though they are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 50 mintues
- Category: Appetizer
- Method: Steamed
- Cuisine: American
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