Steamed Artichokes with Herb Aioli


A Note from Feedfeed

Nothing beats a classic Steamed Artichoke - pair it with a zippy, fresh, Herb Aioli and you're good to go! This is the perfect veggie-based starter to kick off a holiday meal that may be a bit on the heavier side. We love using Ocean Mist Farms Artichokes which have been organically grown in California for over 90 years!

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  • Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 4

Recipe Card

For the Steamed Artichokes:


  • 3 Ocean Mist Farms Artichokes
  • 2 lemons
  • 2 bay leaves
  • 1/4 cup white wine
  • 2 cloves garlic, smashed
  • Kosher salt, as needed
  • Black pepper, freshly ground, as needed

For the Herb Aioli:


  • 2 cloves garlic
  • Kosher salt, as needed
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • Pinch of cayenne pepper
  • 2 large egg, yolks
  • 1 cup olive oil
  • 1/4 cup fresh thyme, parsley, and chives, minced


  • Step 1

    Prep the artichokes. Wash artichokes and let dry. Cut about an inch from top (non-stem end) with a serrated knife. Rub cut surface with half of one lemon to prevent from browning. Trim any leaves with thorns with kitchen shears.

  • Step 2

    Cut a bit off the stem (about ¼-inch) and peel the rest with a vegetable peeler. Rub all over with lemon.

  • Step 3

    Fill a large dutch oven or pot with water, so it comes about an inch up the side. Add the juice from the leftover lemon half to the water, along with the remaining lemon (in slices). Add bay leaves, wine, garlic and a pinch of salt and pepper.

  • Step 4

    Set a steamer insert into the pan and bring to a boil. Reduce heat to a simmer, then add the artichokes stem side up to the pot. Cover and steam for about 20 minutes. If the leaves can be easily pulled from the base and the stem is fork tender, remove from heat. If not, cook for an additional 10-15 minutes.

  • Step 5

    While the artichokes cool, make the aioli: Mash the garlic with a pinch of salt in a mortar and pestle. Add the lemon juice, mustard, cayenne pepper and egg yolks to the mashed garlic. Slowly stir in half the oil. Once you have created an emulsion, add the remaining oil. If the mixture is too thick, thin it with a bit of lemon juice or water, one teaspoon at a time. Stir in chopped herbs and adjust seasoning with salt.

  • Step 6

    Cut the stems from the cooked artichokes so they can sit flat on a platter. Add artichokes and reserved stems to a platter with the prepared herb aioli. Dip the artichoke leaves, stem and heart into the aioli and enjoy!