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Charred artichokes with smoky lemon aioli

Servings:
Serves 4 Servings
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Ingredients

  • 4 large globe artichokes, stems trimmed
  • 1 cup aioli or good-quality store-bought mayonnaise
  • 3 tablespoon chopped fresh dill
  • 2 tablespoon drained capers, chopped
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoon fresh lemon juice

Preparation

Baking Directions:

Set a steamer basket in a large saucepan or stock pot with a lid, fill with 1 inch of water, and bring to a boil over medium-high heat.

Set the artichokes stem end down in the basket, cover, and steam until a knife meets no resistance when piercing the stem of an artichoke, 20 to 25 minutes.

Slice the artichokes in half lengthwise.

Heat a well-oiled grill or cast-iron skillet.

Place the artichokes in, cut side down, on the hot surface and let sit until they are slightly blackened.

(Charred or just steamed, the artichokes can be served warm or slightly chilled.)

Meanwhile, in a medium bowl, whisk the aioli, dill, capers, lemon zest and juice, sea salt, and paprika until well combined.

Add the hot sauce and black pepper and stir.

Serving Directions:

To serve, arrange artichokes in four salad plates, and divide the aioli mixture among small bowls for dipping.