Steamed Artichokes with Curry Aïoli

AAT — Mon, 25 May 2020 09:44:05 +0000

Served hot or chilled, Steamed Artichokes with this zesty Curry Aïoli to accompany is how I’ve enjoying this delicious thistle for as long as I can remember, and I haven’t eaten one without it for just as long.

CourseSide Dish, Vegetable
CuisineSummer

Ingredients

Curry Aïoli:

2cups mayonnaise
1/4cup fresh lemon juice
1tsp garlic clovepaste (or 1granulated garlic)
1tbsp curry powder
1-1/2tsp ground turmeric
1/2tsp kosher salt
1/4tsp ground white pepper

Steamed Artichokes:

Instructions

Prepare Curry Aïoli

Combine ALL ingredients in a small bowl, whisk until smooth.
Refrigerate for at least 1 hour (or overnight) to thicken and to allow the dried spices to reconstitute. (As not to have gritty texture.) Keeps refrigerated for 10 days.

Prepare Steamed Artichokes

With a sharp serrated knife, cut the top 1-inch off artichokes. Cut off stems to the base. Pull off any brown, blemished and split leaves.
Place trimmed artichokes into a 6-quart stock pot. Fill with water.
Add lemon juice and salt.
On MED-HIGH heat, bring to a boil, cover with lid.
Lower heat to medium, gently boil covered for 25-30 minutes, or until the heart (base) is tender when pressed with your finger.
With a pair of tongs, carefully remove artichokes from water. Place upside down onto a large plate to drain. Serve hot, or allow to come to room temperature, or chill. Serve with Curry Aïoli on the side for dipping.

Recipe Notes

Curry Aïoli

jumbo artichokes – Aubrey About Town

Steamed Artichokes with Curry Aïoli