Steamed Artichokes with Herb Aioli

Steamed Artichokes with Herb Aioli

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From: EatingWell Magazine, March/April 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 large artichokes (about 2½ pounds)
  • ½ cup mayonnaise
  • 1½ tablespoons chopped fresh herbs, such as chives and/or parsley
  • 1½ teaspoons lemon juice
  • ¾ teaspoon Dijon mustard
  • 1 small clove garlic, grated
  • ⅛ teaspoon salt
  • Pinch of ground pepper


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Whisk mayonnaise, herbs, lemon juice, mustard, garlic, salt and pepper in a small bowl. Serve with the artichokes.
  • To make ahead: Refrigerate aioli (Step 3) for up to 5 days.

Nutrition information

  • Serving size: 1 artichoke & 2½ Tbsp. aioli
  • Per serving: 245 calories; 21 g fat(3 g sat); 6 g fiber; 13 g carbohydrates; 4 g protein; 80 mcg folate; 12 mg cholesterol; 1 g sugars; 0 g added sugars; 82 IU vitamin A; 15 mg vitamin C; 55 mg calcium; 2 mg iron; 373 mg sodium; 434 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value), Folate (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 4 fat

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