Sunday meal planning and cooking is my yoga. I plan our meals for the week ahead, go to the grocery store, meal prep for the week, and get dinner ready for that night. It’s a long day so I love to have snacks handy while shuffling around the kitchen jamming to Stevie Nicks on Spotify. This artichoke is one of those Sunday snacks that usually makes the list.
We absolutely love artichokes in our house. They are such a simple snack or appetizer. They really couldn’t be easier: place them in a pan of shallow simmering water and 30 minutes later, voilà! I like to put one on the stove while I am getting dinner ready so we can have something to snack on either while dinner cooks or as a first course.
You can’t deny an artichoke’s color is beautiful. Any vibrant, fresh dish is always impressive in my book. The simpler, the fresher, the better. And this beautiful green artichoke? It checks off that box with flying colors.
I have tried many different methods for cooking an artichoke: baking, boiling, grilling. But my absolute favorite is steaming. It is so simple and requires no seasoning at all. The steam helps to keep all the flavor in so that when you take a bite, the delicate flavor of the artichoke is just right. Balance it out with a lemon butter sauce or this lemony aioli in this recipe, and you’re done.
Mix up your regular dinner plan tonight and start things off with a steamed artichoke with lemony aioli dip. You won’t regret it.
Perfectly Steamed Artichoke with Lemony Aioli
- 1 artichoke
- 1/2 cup light mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
n a medium saucepan, bring about two inches of water to an aggressive simmer.
Cut the stem off the artichoke so it can sit upright on its own, and place the artichoke upright in the pan. Cover and let simmer for about 30-40 minutes until the leaves are tender. Add more water as needed so that it doesn't run dry and the artichoke doesn't burn.
While the artichoke is cooking, whisk together the mayonnaise, lemon juice, salt, pepper and garlic powder.
Once cooked, remove the artichoke carefully with tongs and serve with the aioli.