Artichokes with Lemon Aioli from The Weeknight Cook by Brigit Binns
Trim the artichokes Grate 1 teaspoon zest from the lemon. Halve the lemon and squeeze 2 teaspoons juice from one half. Reserve both lemon halves. Snap off the tough outer leaves from each artichoke...
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Cooking tools:
- Chef's knife
- Cutting board
- Microplane
- Measuring spoon
- Mixing bowl
- Whisk
Ingredients
- Baby artichokes, 14
- Salt
- freshly ground pepper
- Olive oil, ¼ cup (2 fl oz/60 ml)
- Mayonnaise, ⅔ cup (5 fl oz/160 ml)
- Garlic, 1 clove, minced
- Lemon, 1
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