The simplest way to prep artichokes: cook them whole and eat your way to the tender heart leaf by leaf. And since these artichokes can be made ahead and served at room temperature, they're also perfect for entertaining.

Julia Clancy
Source: EatingWell Magazine, March/April 2018

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Recipe Summary

active:
15 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off the top inch of leaves from the artichokes. Remove the outer layer of small, tough leaves from the stem end. Snip all remaining spiky tips from the outer leaves. Cut off and discard the stems.

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  • Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the artichokes. Cover and steam until tender, adding more hot water as necessary, 30 to 35 minutes.

  • Whisk mayonnaise, herbs, lemon juice, mustard, garlic, salt and pepper in a small bowl. Serve with the artichokes.

Tips

To make ahead: Refrigerate aioli (Step 3) for up to 5 days.

Nutrition Facts

245 calories; protein 4.1g 8% DV; carbohydrates 12.5g 4% DV; dietary fiber 6.2g 25% DV; sugars 1.4g; fat 20.9g 32% DV; saturated fat 3.3g 16% DV; cholesterol 11.6mg 4% DV; vitamin a iu 82IU 2% DV; vitamin c 14.9mg 25% DV; folate 80.1mcg 20% DV; calcium 54.8mg 6% DV; iron 1.5mg 9% DV; magnesium 69.2mg 25% DV; potassium 433.9mg 12% DV; sodium 373.5mg 15% DV.
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