Artichokes with Aioli | Louisiana Kitchen & Culture
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Artichokes with Aioli Recipe courtesy of Savoring Appetizers from Williams-Sonoma Serves 4 To trim each artichoke, cut the stem flush with the bottom.
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Cooking tools:
- Mortar and pestle
- Steamer rack
- Bread knife
- Kitchen shears
- Pot
- Stove
- Mixing bowl
- Whisk
- Spoon
- Paper towel
Ingredients
- 4 large artichokes
- 1/2 lemon
- 1 tablespoon mixed pickling spice
- 1 egg yolk, at room temperature
- 1/2 teaspoon warm water
- 1/4 cup extra-virgin olive oil
- 1 large clove of garlic, or more to taste
- Pinch of salt
- Fresh lemon juice to taste
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