Steamed Globe Artichokes

June and July is the perfect time to steam, stuff, bake, braise and thoroughly enjoy fresh artichokes. Shining a light on this humble hero, we have the perfect recipe.

Serves 2

Prep time 15 minutes

Cook time 45 minutes

Ingredients

2 artichokes

1 lemon

1 cup Aioli

2 tsp Dijon mustard

Method

Start by cutting the stems from the artichokes and trim off the tough lower leaves.

Halve the lemon and rub the bottom of the artichokes with one lemon half to prevent discoloration.

Then get the remaining lemon and juice, you should have enough to save 1 tbsp juice for later and 1 tbsp for now. Add 1 tbsp lemon juice to a large pot of water and bring to a boil.

Pop the artichokes in the pan and cover with a plate or lid to keep them submerged. Cook the artichokes for 25-30 minutes, or until you can easily insert the point of a knife into the stem end.

Meanwhile, put your Garlic Aioli in a small bowl. Grab a little mustard and the reserved 1 tbsp lemon juice and add to your aioli. Season with pepper.

Finally, remove the artichokes from the water with a spoon and drain in a colander, stem side up. Divide among plates and serve with the aioli.

We like to add a touch more pepper and a little salt to season.

Enjoy.