Steamed Artichokes with Garlic Mayonnaise Dipping Sauce
Tender steamed artichokes served with a creamy garlic mayonnaise for an elegant appetizer or light meal. The artichokes are perfectly steamed until the leaves pull away easily, while the golden garlic-infused mayonnaise provides a rich, flavorful complement. This classic preparation makes artichokes approachable and delicious, perfect for a sophisticated starter or shared dish. The garlic is gently cooked in olive oil to avoid bitterness, creating a smooth, aromatic sauce that pairs beautifully with the mild, nutty flavor of the artichoke.
Ingredients
Instructions
- 1
Rinse artichokes and trim 1/2-inch off the top
- 2
Trim stem to maximum one inch long and snip thorned leaf tips
- 3
Remove thicker bottom leaves and slightly spread open the petals
- 4
Add water and lemon juice to a bowl large enough to hold artichoke
- 5
Place artichoke cut side down in lemon mixture to prevent browning
- 6
Bring 2 to 3 inches water to boil in pot with steamer basket
- 7
Place artichokes in steamer basket, cover and steam until leaves are tender, about 20 minutes
- 8
Heat small pan over medium heat and add olive oil
- 9
Stir in garlic cloves when oil is hot
- 10
Remove pan from heat and continue cooking garlic until golden
- 11
Whisk mayonnaise until smooth in small bowl
- 12
Stir in wine, lemon juice, salt and garlic
- 13
Transfer garlic mayonnaise to dipping bowl and refrigerate until serving
Tips
Don't brown the garlic or it will turn bitter - remove from heat while still golden
Keep trimmed artichokes in lemon water to prevent oxidation and browning
Test doneness by gently pulling an outer leaf - it should come away easily
Good to Know
Refrigerate cooked artichokes up to 3 days, garlic mayonnaise up to 1 week
Garlic mayonnaise can be made 1 day ahead and refrigerated
Serve warm artichokes with chilled garlic mayonnaise for dipping
Common Mistakes
Don't brown garlic to avoid bitter flavor
Don't overcook artichokes or leaves will fall apart
Substitutions
FAQ
Can I make this without a steamer basket?
Yes, place artichokes directly in 2-3 inches of boiling water, cover and cook until tender, checking water level periodically.
How do I know when the artichoke is done?
Gently pull an outer leaf - it should come away easily without tearing. The stem should also be tender when pierced.
Can I freeze cooked artichokes?
Freezing changes the texture significantly. Better to refrigerate and use within 3 days for best quality and taste.