This recipe came from our foodie girls over at FromTheLittleYellowKitchen — and as they note – this, in fact, can be done with regular sized artichokes, but the little ones are so darn cute!
Baby Artichokes with Lemon Ginger Aioli
- 3 baby artichokes
- 1/2 lemon, juice
- 1 teaspoon lemon zest
- 1 tablespoon mayonnaise
- 2 tablespoons Greek yogurt
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated into a paste
- Salt and pepper
Artichoke preparation:
Fill a Dutch oven with water and the juice of 1 lemon. Slice the top 1/2 inch off of the artichoke and then halve them.
Cover the pot and bring to a boil. Boil until the stem can be pierced with a fork, about 15 minutes.
Lemon Ginger Aioli
Using a fork, combine mayonnaise, yogurt, lemon juice, lemon zest, garlic, and ginger. Add salt and pepper to taste.
Little Yellow Note: You can use all mayonnaise or all Greek yogurt if you prefer. We liked the creaminess and added health benefit of the blend though.
Another Little Yellow Note: You can totally to this with regular artichokes too; babies are not required, just up the cooking time!
