It was one of those summer evenings- people casually strolling the street outside our apartment, doors propped open, windows swung out, and everything awash in that pretty gold light that comes only at twilight. We picked up a few artichokes from our local market and stood around the kitchen sipping wine as we lopped off the thick stalks and snipped away the thorny outer leaves.
With their furry chokes and sharp leafy edges, artichokes are well known as being a little tricky to prepare. However- for those who are willing to persevere through the slicing, peeling, and trimming- they offer up a dream of a summer meal. When artichokes are fresh, I like to simply steam them with a little lemon juice and garlic until their leaves all but fall off.
We made a mess of the table as we dipped the meaty leaves through a red curry aioli and when those were gone we cut up the heart and dragged that through it as well. Fragrant with grassy olive oil and warmed with a racy curry bite, the aioli was a perfect compliment to the rough and rustic flavor of the artichoke.
PrintSteamed Artichoke with Red Curry Aioli
- Total Time: 55 minutes
- Yield: 2-4 servings 1x
Description
A delightful summer dish, this steamed artichoke is served with a fragrant red curry aioli, offering a perfect balance of rustic and spicy flavors.
Ingredients
- 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
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Fill a large pot with a couple of inches of water. Add 2 tablespoons of lemon juice and 2 whole garlic cloves to the water.
- Place a steaming basket in the pot and add the artichoke to the steaming basket. Bring the water to a boil, then reduce to a simmer. Cover and steam the artichoke for about 30-40 minutes, or until the leaves can be easily pulled off.
- While the artichoke is steaming, prepare the red curry aioli. In a bowl, whisk together the egg yolk and remaining 2 tablespoons of lemon juice until well combined.
- Slowly drizzle in the olive oil while continuously whisking until the mixture is emulsified and thickened.
- Stir in the red curry paste, adjusting the amount to taste. Season with salt and freshly ground black pepper.
- Once the artichoke is done, remove it from the steaming basket and let it cool slightly.
- Serve the artichoke with the red curry aioli on the side for dipping. Enjoy by pulling off the leaves, dipping them in the aioli, and scraping off the tender flesh with your teeth. Once the leaves are gone, cut up the heart and enjoy it with the remaining aioli.
Notes
For best results, use fresh artichokes and good quality olive oil. The aioli contains raw egg, so consider using pasteurized egg yolk to reduce the risk of salmonella. Store any leftover aioli in the refrigerator and consume within a day. Adjust the amount of red curry paste to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 5
- Protein: 3
- Cholesterol: 30
That’s what I love about artichokes Sarah! The finger licking, the sharing on the table and the dipping to soothe.
It’s the perfect natural way to savour such beautiful produce. You’ve got the perfect recipe, not just the goodness of food but the ideal of situation!
These look fantastic Sarah, and this aioli sounds incredible! Artichokes have always been a favorite snack around my house :)
Mmm…a girl after my own heart. For me, this is the best way to eat an artichoke. :-) Sounds delish with the red curry aioli!
Thanks Stephanie!!