Herb and Garlic Aioli Steamed Artichokes: A Flavorful and Healthy Recipe

Satisfy Your Cravings with Herb and Garlic Aioli Steamed Artichokes – Can You Guess the Secret Ingredient?

Indulge your taste buds with our Herb and Garlic Aioli Steamed Artichokes. A perfect blend of herbs and garlic, paired with the lusciousness of steamed artichokes, will leave you craving for more. But here’s the catch: can you guess which herb dominates the flavor profile?

Artichokes have been enjoyed for centuries for their unique flavor and medicinal properties. They were first cultivated in the Mediterranean region, and their popularity spread quickly throughout the world. It is no surprise that the artichoke has remained a staple ingredient in many cuisines, including Italian and French.

The Herb and Garlic Aioli Artichokes recipe is a modern take on the classic artichoke dish. The added flavors of garlic, herbs, and lemon make for a refreshing and delicious appetizer or side dish. This recipe is easy to make and perfect for entertaining guests, and its health benefits are undeniable.

Mayonnaise-based dips like aioli originated in Provence, France, in the 19th century. The word aioli comes from the Provençal word “alh” meaning garlic, and “òli” meaning oil. Traditionally, it is made by pounding garlic and olive oil in a mortar and pestle until emulsified. The addition of herbs and lemon juice takes the sauce to another level, making it a perfect complement for steamed artichokes.

Steaming the artichoke is a gentle way to cook it. The leaves become tender and easy to pull away, revealing the delicious heart inside. Artichokes are packed with nutrients and are known for their ability to improve digestion and reduce cholesterol levels.

The Herb and Garlic Aioli Artichokes recipe brings together simplicity, health, and flavor. It is a perfect dish for a cozy dinner party or a family meal. The step-by-step instructions make it easy to follow, and it’s ready in no time. Enjoy this recipe with loved ones and savor the rich flavors of the artichoke, herbs, and garlic aioli.

Ask the Chef: Pro Tips for making Herb and Garlic Aioli Artichokes

Choose the Right Artichokes

Look for artichokes that are heavy for their size, with tightly packed leaves. The darker green they are, the more mature they are, which means they may take longer to cook. Smaller artichokes are usually more tender and cook faster than larger ones.

Adding Flavor to the Steaming Water

You can add flavor to the steaming water by putting garlic cloves, lemon slices, or bay leaves in the water. This will help infuse the artichokes with extra flavor.

Be Patient with Cooking

Artichokes can take a while to cook. Be patient and let them steam until the leaves pull away easily. Overcooked artichokes will be mushy and undercooked ones will be tough, so make sure they’re cooked just right.

Season Carefully

Be careful when seasoning your aioli and artichokes. The aioli will already have salt from the mayonnaise, so make sure to taste as you go and adjust seasoning to your preference. Over-seasoning can ruin the delicate flavors of the artichokes.

Mix Up the Herbs

You can use any herbs you like in this aioli recipe. You can also try experimenting with different citrus juices and zests or even adding a touch of grated Parmesan cheese to the aioli for a flavor boost.

Serve with Proper Dipping Tools

Serve your artichokes with a small bowl of the aioli and a small bowl for discarded leaves. Specialized artichoke plates with indentations for the leaves are helpful, but a regular plate and small fork will do. Encourage your guests to use their fingers to pull off and eat the artichoke leaves.

How Many Calories are in Herb and Garlic Aioli Artichokes?

Nutrition Facts

2 Servings per Recipe

Calories: 450

  • Total Fat: 47g
    • Saturated Fat: 7g
    • Unsaturated Fat: 38g
    • Trans Fat: 0g
  • Cholesterol: 25mg
  • Sodium: 630mg
  • Total Carbohydrates: 7g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Added Sugars: 0g
  • Protein: 2g

What Drinks Pair Best with Herb and Garlic Aioli Artichokes?

Wine pairing: A suitable wine pairing for Herb and Garlic Aioli Steamed Artichokes would be a crisp and citrusy Sauvignon Blanc. The lemon and herb flavors in the aioli are complemented by the bright acidity of Sauvignon Blanc, while the artichokes will be balanced out by the wine’s clean, refreshing finish.

Beer pairing: A Belgian witbier would be a great beer pairing for the Herb and Garlic Aioli Steamed Artichokes as it has a refreshing citrusy and spicy flavor that complements the lemon juice, lemon zest and garlic in the aioli, while also complementing the herbal notes in the dish. The lightness of the beer also balances the richness of the aioli.

Cocktail pairing: A suitable cocktail pairing for Herb and Garlic Aioli Steamed Artichokes would be a classic Gin Martini with a lemon twist. The herbal notes from the fresh herbs in the aioli would complement the gin, while the lemon zest and juice would provide a tangy contrast to the creamy and garlicky dip.

How to Make Herb and Garlic Aioli Artichokes

How to make Herb and Garlic Aioli Artichokes

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  • 2 Large Artichokes
  • 1/2 Cup Mayonnaise
  • 2 Garlic Cloves, minced
  • 2 Tbsp Fresh Herbs (such as parsley, basil, and chives), chopped
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tsp Lemon Zest
  • Salt and Pepper to taste


  1. Rinse the artichokes and cut off the top third of each one, trimming the tips of the remaining leaves with scissors.
  2. Place the artichokes upside down with a few inches of water in a large pot fitted with a steamer basket. Bring to a boil, then reduce the heat and cover. Cook until the leaves are tender and easily pull away when tugged gently, usually around 35 minutes.
  3. Meanwhile, mix together mayonnaise, garlic, herbs, lemon juice, lemon zest, salt, and pepper in a small bowl.
  4. When the artichokes are cooked, remove them from the pot with tongs and let them drain. Cut them in half lengthwise and use a spoon to scoop out the furry choke and any prickly inner leaves.
  5. Serve the artichoke halves warm with the aioli on the side for dipping.