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The ingredients needed to cook Mike's Steamed Artichokes & Parmesan Aioli:
- Use Artichokes
- Prepare 2 large Artichokes [room temp]
- Use 1 tbsp Whole Peppercorns
- Prepare 2 large Garlic Cloves [smashed]
- Take 1 large Lemon [quartered]
- Prepare 1 Bay Leaf
- Use Water
- Provide 1 large Steamer Basket
- Prepare 1 large Pot With Lid
- Take Aioli Artichoke Dip
- Provide 1 cup Mayonnaise
- Provide 3/4 cup Fine Grated Parmesan
- Prepare 1 tsp Fine Minced Garlic
- Get 1 Squeezed Lemon Quarter
- Get 1/4 tsp Sea Salt
- Use Cracked Black Pepper
- Take 1 tsp Dried Parsley
- Provide 1/3 cup Artichokes In Water [drained - fine chop - optional]
- You need Optional Dip Option
- Provide 1 Cube Melted Butter
Steps to make Mike's Steamed Artichokes & Parmesan Aioli:
- Rinse artichokes. - - Pull any brown leaves off. - Cut off 3/4"off the tops and the entire stem with a serrated knife. Wipe a lemon wedge on the top and bottom of artichokes to prevent early browning. Add all herbs and seasonings [+3 or 4 squeezed lemon wedges] to a large pot with approximately 2" water and place your steamer basket inside. Water should not rise above basket base. Place artichokes in basket - stem side up. - Steam for 30 to 45 minutes or, until your outer leaves can pull off easily.
- Serve artichokes hot and your Parmesan Aioli dip cold. Tear the leaves off and dip the thick base into your dip. Scrape your teeth along the ends to retrieve your meat.
- If, serving with melted or clarified butter, serve that hot as well. Also, serve with additional lemon wedges. - - Enjoy!
Check for doneness by pulling off an outer leaf from each and poking the base of the stems with a sharp knife—if the leaves come off easily and the knife slips. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest and in my opinion, the best part of the artichoke. Steamed artichokes may be served hot or cold.
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