Steamed Artichokes with Sesame Aioli
There’s a brief but glorious window in spring when artichokes start showing up everywhere: from the stalls at our farmers markets to restaurant menus and backyard gardens. This thistle-y vegetable has long been a staple of California cuisine, but for a while, I didn’t fully get the appeal of eating a whole steamed artichoke, one leaf at a time. It felt like more effort than reward until I met this sesame and soy aioli. Rich, nutty, and just the right amount of salty, it transforms the experience into something I crave. Now, plucking tender leaves and dragging them through a deeply savory aioli is a slow, satisfying ritual that feels like spring itself: earthy, indulgent, fleeting.
Steam these babies the right way
To coax out even more flavor from your artichokes, steam them in a court bouillon rather than plain water. French for “short broth,” court bouillon is a quick, aromatic liquid traditionally used for poaching fish and vegetables. A simple mix of water, lemon, and aromatics likes garlic, bay leaf, and salt infuses the vegetables from the inside out, giving them a subtle depth that lingers beneath the sauce. It’s a small extra step that yields big results and makes the entire dish feel more elevated, more cooked-from-scratch in the best way.
Tips to note before you cut those artichoke tips
Trim up your artichokes like a pro by using a serrated knife to trim off the stem and the top few inches of the artichokes, then snip the sharp tips from each leaf with kitchen shears. Voila, easy peasy.
Want to spice things up a little? Stir a spoonful of chili crisp or a good drizzle of chili oil into the sesame aioli to give it some heat!
My hottest tip for you though: double the sauce. This aioli keeps beautifully in the fridge for a bit so make extra and slather it on sandwiches, drizzle it over roasted veggies, or use it as a dip for shrimp, fries, or spoonfuls of rice.
Steamed Artichokes with Sesame Aioli
Celebrate peak spring with these steamed artichokes steamed in a court bouillon for extra subtle flavor and served with a sesame-soy aioli that’s rich, umami-packed and totally addictive. It's perfect for a simple yet elegant appetizer or snack!
Ingredients
- 2 whole artichokes
- 3 cups water
- ¼ cup rice wine vinegar
- 1 lemon, juiced
- Kosher salt
- 2 tarragon stems, 4-6 inches
- 15 whole black peppercorns
- Pinch of red chili flakes, optional
- ½ cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Instructions
- Do some prep: trim off the stem of each artichoke then slice off the top few inches of the artichokes with a sharp, serrated knife. Using a pair of kitchen scissors, snip off the sharp tips of all the leaves.
- Place the artichokes top down, stems up into a 4 quart pot with a tight fitting lid. Add 3 cups of water, ¼ cup of rice wine vinegar, the juice of 1 lemon, 1½ teaspoon kosher salt, 2 tarragon stems, 15 whole black peppercorns and a pinch of red chili flakes, if using.
- Place the lid on, bring the liquid to a boil over medium heat then set a timer for 30-35 minutes. Keep an eye on the liquid levels throughout the steaming process and add a touch more water if needed to avoid scorching the bottom of the pot. Test to see if they're ready by plucking off a leaf, it should pull away with little to no resistance.
- While the artichokes are steaming, whisk together ½ cup mayonnaise, 1 tablespoon soy sauce, and 1 teaspoon sesame oil until smooth. Place in a small serving dish.
- Transfer the artichokes to a serving dish and discard the remaining court bouillon. Serve with the aioli on the side and an empty bowl to discard the leaves.
