I love artichokes but who has time to make aioli -- especially when you read "Mastering The Art of French Cooking" going on about homemade bread and twisting and pounding and...well, I get exhausted just reading it...even if it is Julia. But then I saw the translation for "Sauce Aioli" -- "Provencal Garlic Mayonnaise" -- and thought..."Hey, I've got garlic and I've got mayonnaise." I guess you know where I'm going so here's the recipe.
Ingredients
- 4 artichokes
- SAUCE
- 1 cup mayonnaise
- 3 cloves minced garlic
- salt and pepper to taste
Directions
Add water to a pot with a steamer rack and bring the water to a boil.
Trim about an inch from the tops and stems. If desired, trip tip of petals with scissors.
Place the artichokes in the pot and steam for 30 minutes or until the stems are tender when tested with a fork.
Meanwhile, while the artichokes cook, in a small bowl, mix the sauce ingredients.
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