A straightforward recipe for vibrant steamed artichokes dipped in a creamy roasted garlic aioli.
With a vegetable brush, gently brush artichoke leaves and stem in an upward motion under cold running water (watch out for thorns). Next, use a large, sharp knife to slice 1-inch from the top of artichoke. Immediately squeeze lemon juice over the fresh cut. Next use kitchen scissors to trim thorny tips of artichokes leaves. Immerse prepped artichoke in lemon water. Repeat process until all artichokes have been prepped.