Braised Artichokes with Roasted Garlic Mayo
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Recipe Intro From lisathompson
Here's a "Grandma Appreciation Recipe." When I was young, my grandmother insisted she couldn't instruct me how to properly clean fresh artichokes, but rather, I had to just watch and learn. It turns out, I really did pick up the technique by watching her skilled hands peeling off the tough outer leaves, snipping any sharp points with kitchen shears, peeling down the stem, and scooping out the fibrous, purple-tinged "choke" from the center. My grandmother always stuffed her artichokes with a garlicky breadcrumb mixture, but here, fresh globe artichokes are cooked in a light broth (also known as court bouillon) flavored with lemon, garlic, bay leaves, and a splash of white wine vinegar until fork-tender. This delicious, wholesome braised artichoke dish is simple in preparation but worthy of a celebratory spring meal served alongside an easy roasted garlic mayo.
Watch our favorite way to roast garlic here!
- Recipe Card
Recipe Card
ingredients
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 3 bay leaves
- 1/4 cup white wine vinegar
- Kosher salt, to taste
- 3 large globe artichokes, trimmed and cleaned
For the Roasted Garlic Mayo
ingredients
- 2 tablespoons roasted garlic cloves, coarsely mashed with a fork
- 1/2 cup plant-based mayo or regular mayo
- Kosher salt, to taste
- Lemon wedges, for serving
Method
Step 1
Fill a large stock pot with cold water. Squeeze lemon juice into water and place lemon halves in the pot along with garlic, bay leaves, white wine vinegar, and kosher salt to taste.
Step 2
Add cleaned artichokes to pot, submerging under water as best you can. Cover pot and bring to a boil over high heat. Reduce heat to a rapid simmer and cook until a fork easily pierces through the artichoke heart, about 45 minutes. Allow to cool slightly before serving.
Make the Roasted Garlic Mayo
Step 1
Meanwhile, stir the roasted garlic into the mayo and season with salt to taste.
Step 1
Serve artichokes on a platter or plate with a side of roasted garlic mayo and lemon wedges. To eat, pick the leaves off the artichokes and dip the base of the leaf into mayo. Flip the leaf over and scrape your bottom teeth against the leaf to remove the "meat" of the artichoke, then discard the rest of the leaf. When all of the leaves have been picked, the entire artichoke heart will be left, which is also completely edible and delicious.