Plain steamed artichokes cry out for a delicious sauce, and this aioli is the perfect accompaniment. Aioli is a garlicky mayonnaise that is usually made from scratch with raw eggs. Here, I’ve streamlined the recipe by using prepared mayonnaise as the base for this luscious sauce. You can also pair the sauce with other cooked vegetables, seafood, or poultry. You can definitely swap herbs here and use tarragon, lemon thyme, or chervil in place of the dill.
SERVES 4
INGREDIENTS:
DILL AIOLI
- ⅔ cups mayonnaise
- 4 garlic cloves, minced
- 2 tablespoons finely chopped fresh dill weed
- 6 drops of Tabasco or another hot sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
ARTICHOKES
- 1 cup water
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 lemons, quartered
- 4 medium artichokes
INSTRUCTIONS:
- To make the aioli: Whisk together all the ingredients in a small bowl. (You should have about 2 cups.) Cover and refrigerate for up to 5 days.
- To prepare the artichokes: Pour the water into the pressure cooker and add the garlic, thyme, and bay leaf. Squeeze the lemons into the water and drop them in.
- Using a chef’s knife, cut off the top inch of each artichoke, remove the stem, and dip the artichokes into the lemon water. Using a pair of kitchen shears, cut off the tough outer leaves.
- Arrange the trivet and steamer basket in the bottom of the pot and put the artichokes in the steamer basket, stacking them if necessary. Lock the lid in place and cook at high pressure for 12 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Test the artichokes with the sharp tip of a knife to make sure they are cooked all the way through. If they require a bit more time, put the lid back on the pot and allow them to steam for 5 minutes more off the heat.
- Remove the artichokes from the pressure cooker and serve with ramekins of aioli on the side.
