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. Source: EatingWell Magazine, March/April 2018

Julia Clancy


Ingredient Checklist


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.

  • 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.


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

Nutrition Facts

245 calories; total fat 20.9g 32% DV; saturated fat 3.3g; cholesterol 12mg 4% DV; sodium 373mg 15% DV; potassium 434mg 12% DV; carbohydrates 12.5g 4% DV; fiber 6.2g 25% DV; sugar 1g; protein 4.1g 8% DV; exchange other carbs 1; vitamin a iu 82IU; vitamin c 15mg; folate 80mcg; calcium 55mg; iron 2mg; magnesium 69mg.