Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, mike's steamed artichokes & parmesan aioli. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Mike's Steamed Artichokes & Parmesan Aioli is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Mike's Steamed Artichokes & Parmesan Aioli is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook mike's steamed artichokes & parmesan aioli using 20 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Mike's Steamed Artichokes & Parmesan Aioli:
- Prepare Artichokes
- Make ready 2 large Artichokes [room temp]
- Get 1 tbsp Whole Peppercorns
- Make ready 2 large Garlic Cloves [smashed]
- Get 1 large Lemon [quartered]
- Take 1 Bay Leaf
- Get Water
- Take 1 large Steamer Basket
- Make ready 1 large Pot With Lid
- Make ready Aioli Artichoke Dip
- Get 1 cup Mayonnaise
- Prepare 3/4 cup Fine Grated Parmesan
- Prepare 1 tsp Fine Minced Garlic
- Get 1 Squeezed Lemon Quarter
- Get 1/4 tsp Sea Salt
- Take Cracked Black Pepper
- Take 1 tsp Dried Parsley
- Take 1/3 cup Artichokes In Water [drained - fine chop - optional]
- Make ready Optional Dip Option
- Make ready 1 Cube Melted Butter
Steps to make Mike's Steamed Artichokes & Parmesan Aioli:
- Rinse artichokes. - - Pull any brown leaves off. - Cut off 3/4"off the tops and the entire stem with a serrated knife. Wipe a lemon wedge on the top and bottom of artichokes to prevent early browning. Add all herbs and seasonings [+3 or 4 squeezed lemon wedges] to a large pot with approximately 2" water and place your steamer basket inside. Water should not rise above basket base. Place artichokes in basket - stem side up. - Steam for 30 to 45 minutes or, until your outer leaves can pull off easily.
- Serve artichokes hot and your Parmesan Aioli dip cold. Tear the leaves off and dip the thick base into your dip. Scrape your teeth along the ends to retrieve your meat.
- If, serving with melted or clarified butter, serve that hot as well. Also, serve with additional lemon wedges. - - Enjoy!
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