Steamed Artichoke with Tarragon AioliCourse: DinnerCuisine: AmericanDifficulty: Easy
So growing up in California, I am a huge fan of FRESH artichokes. They are the very best and since they are grown here they are amazing. I love them steamed, roasted and grilled. This recipe is how I grow up eating them. It is fantastic. I am not a fan of mayonnaise but this is doctored up enough so it tastes good.
4 standard size artichokes
2 cloves garlic, smashed
1 heaping tablespoon fresh chopped Tarragon leaves
1 tablespoon seasoned rice wine vinegar
1/2 cup mayonnaise
1 teaspoon dijon mustard
Salt and fresh ground pepper
1/4 teaspoon Aleppo pepper
- Take a large pot with a steamer basket and fill with 2 cups water, making sure the water doesn’t touch the steamer basket. Into the water add the garlic gloves and half of 1 lemon squeezed.
- Take each artichoke and cut off the top, remove a few outer leaves and with kitchen shears, trim sharp ends off the leaves and trim off the bottom. Rinse each artichoke under water and squeeze the top and bottom with lemon. Place the artichokes in the steamer basket upside down. Squeeze with more lemon juice and sprinkle with salt.
- Cover the pot and place over medium heat. Once the steam starts to be more rapid, turn the burner to low and allow to cook until tender about 45 minutes. Start checking after 35 minutes, using a fork to pierce the bottom.
- While the artichokes cook, make the sauce. Place the mayo in a bowl and add zest from one lemon, chopped tarragon, 1 Tablespoon seasoned rice wine vinegar, dijon mustard, salt and pepper. I always add a touch of Aleppo pepper. Mix well and serve with each artichoke hot or cold.
- You can save the artichoke steaming water and use as vegetable stock. Let it cool and freeze.