Steamed and Seared Artichokes With Lemon Aioli

What could be a more appropriate way to usher in spring, with its attendant vigor and freshness, than snacking on artichokes leaf by leaf? Easily one of the most interesting vegetables, artichokes are actually the nascent flower buds of a 6-foot purple thistle that’s common in the Mediterranean basin. Their taste is much more elusive, as Niki Segnit writes in The Flavor Thesaurus: “Describing the flavor of globe artichokes could be a parlor game. … The flavor is wonderful, but the magic really resides in the texture: dense, yielding and velvety, it’s the foie gras of vegetables.”

Here they’re steamed, basted, and served alongside a lemon aioli for a low-effort take on one of the season’s most curious and captivating vegetables. If prepping an artichoke seems daunting, rest assured: The process is straightforward.

Seared Artichokes with Lemon Aioli

To prepare the artichokes, remove the outermost land woody eaves all the way to the stem to remove the fibrous layer (you may need a paring knife). Trim and peel the stem. Cut each artichoke in half, lay flat, and remove the top third. Using scissors, trim away any remaining prickles. Immediately drizzle the cut surfaces with lemon juice to prevent browning.

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Ingredients

  

• 2 artichokes halved, peeled, and trimmed
• 1/4 cup lemon juice from about 1 lemon, divided
• 2 to 3 tablespoons neutral oil
• 2 tablespoons butter cubed
• 1/4 cup Kewpie mayonnaise
• 1 tablespoon parmesan or pecorino finely grated
• Pinch of turmeric optional
• Lemon zest sliced chives, and flaky salt, to garnish

Instructions

 

• Nestle the prepared artichokes into a steamer basket inside a large saucepan. Add about an inch of water, enough to steam but not submerge the artichokes.
• Add 3 tablespoons lemon juice. Add the juiced lemon to the artichokes and bring to a simmer. Cover, reduce heat to low, and steam for 30 to 35 minutes, or until a knife is easily inserted into the heart.
• Remove the artichokes from heat. Once cool, use a spoon to scoop out the fuzzy central chokes. (The chokes should yield easily and can be composted or discarded.)
• Add oil to a large frying pan over medium-high heat. Once hot, place artichokes cut-side down into the pan and sear undisturbed until golden brown, 5 to 10 minutes. Sprinkle the butter around the pan and, once melted, baste the artichokes.
• Meanwhile, combine the mayonnaise, remaining lemon juice, grated cheese, and a pinch of turmeric if using. Stir to combine. Top with sliced chives and lemon zest. Serve with the seared artichokes sprinkled with flaky salt.

Rachel Robey

Rachel Robey is a baker, writer, and brand strategist based in Madison, WI. Find her bylines over at Food52, DCist, Eaten Magazine, Bitch (RIP), Lunch Rush, and elsewhere, or peruse recipes over at The Thirlby, Curious Elixirs, and Food52.