Steamed Artichoke with Red Curry Aioli
Recipe Type: Appetizer/ Main Course
Serves: 2-4
Keep in mind that this recipe uses raw egg. To avoid the risk of salmonella, be sure to buy good quality eggs from a reputable source. I also make sure to take extra care when separating the yolks so that they do not come in contact with the outer part of the shell. You can also use pasteurized egg yolk instead.
  • 1 large artichoke, trimmed and stem removed
  • 4 Tablespoons freshly squeezed lemon juice (divided)
  • 2 whole garlic cloves
  • 1 large egg yolk
  • 1-2 Tablespoons red curry paste (to taste)
  • 4 Tablespoons extra virgin olive oil
  • 3 Tablespoons vegetable oil
  • 2 garlic cloves, minced and mashed to a paste
  1. Fill a large pot with a couple inches of water. Add 2 Tablespoons of lemon juice and 2 whole garlic cloves to the water. Place a steaming basket in pot and add the artichoke to the steaming basket. Bring water to a boil then simmer for 30-45 minutes until leaves come away easily from the choke.
  2. While the artichoke is steaming, whisk together egg yolk, remaining 2 tablespoons lemon juice and curry paste in a medium bowl. Combine the olive oil and vegetable oil and add, a few drops at a time, to the yolk mixture, whisking constantly, until all the oil is incorporated and mixture is emulsified. (I like to place a damp towel under the bowl to keep it steady while whisking.) If mixture starts to separate, stop adding the oil and whisk until it comes back together, then continue adding the oil.
  3. Whisk in the garlic paste and season with salt and pepper to taste. Keep chilled and covered until ready to use.
Recipe by Honest Cooking at