Spring Artichokes with Lemon Aioli
ACTIVE TIME: 15 min. TOTAL TIME: 45 min. SERVES: 6
Our easy dipping sauce makes delicious work of eating through the outer petals to get to the tender hearts
1 clove garlic
1 egg yolk*
1 lemon, halved and zested 1⁄2 cup extra-virgin olive oil 6 medium artichokes
1 In processor, pulse garlic, yolk, 1⁄2 Tbs. lemon zest, 1⁄4 tsp. salt and 1 tsp. water until combined. Slowly stream in oil; puree until smooth. Chill until ready to serve.
2 Snap off tough outer leaves of artichokes. Cut off top third. With knife or kitchen shears, trim off sharp tips. Cut stem down to 1" or less. Rub cut surfaces with lemon half.
3 In large pot over high heat, arrange artichokes in a single layer with bottoms up. Fill pot with 2" of water. Bring to boil; reduce heat to medium. Cover and cook 25 min. or until tender and innermost petals pull away with ease. Serve with lemon aioli. *Raw eggs increase risk of food-borne illness. Opt for “pasteurized” eggs to reduce risk. Per serving: Cal. 230 Pro. 5g Carb. 14g Fiber 7g Sug. 0g Chol. 31mg Sod. 122mg Total fat: 20g Sat. 3g Trans. 0g