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.
Steamed Artichokes with Curry Aïoli
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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:
- 4 jumbo artichokes
- 2tsp kosher salt
- 2tbsp fresh lemon juice
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
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