These little babies are our latest and greatest go-to appetizer for summer.
Chrissy’s coworker grows these jewels in her garden and just keeps on giving them to us!
It’s awesome to say the least.
Something you may not know about me is that I have a addiction to passionate love for condiments.
Ok, most would call it an addiction.
Ketchup, BBQ sauce, mustard, hot sauce, dips, etc.
Mostly ketchup. I may or may not dip potato chips in it.
I received two 44 oz. bottles for Christmas and one is already gone. Yikes.
I also double dip.
If my french fry needs more ketchup then I’m going to dip it again.
Yes I will.
Aioli is about as gourmet as condiments get.
Is it even considered a condiment? I think so.
The versatility of it is my favorite part.
My mom makes a garlic balsamic aioli that I literally lick out of the bowl once the artichoke leaves are gone.
It’s so simple to make. Great on a sandwich. Even better as a dip. And perfection atop a piece of salmon.
We made this one with the juice and zest of lemon along with a little grated ginger and absolutely loved it with our fresh from the garden baby artichokes.
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!
I probably need condiment rehab, but in the meantime make this zesty dip to launch your artichoke appetizer into a new realm of gourmet.
From the Little Yellow Kitchen,
Lauren
1 June, 2011 at 11:45 pm
beautiful photography!
those artichokes are like works of art!
and the recipe looks great, too, of course.
2 June, 2011 at 2:02 am
Your photos are absolutely gorgeous! Who knew artichokes could be so pretty!
2 June, 2011 at 6:10 am
Obsessed with condiments too!! artichokes are so delicious… last time I tried to make these, I forgot I had them on the stove and burned the pot!
2 June, 2011 at 9:24 am
Love this- I’d make the whole batch for myself:-)
2 June, 2011 at 9:35 am
It has been far too long since I’ve had an artichoke! Your pictures are making me drool! YUM!
2 June, 2011 at 9:38 am
I used to say dip was my favorite food group! It probably still is, I just don’t embrace it like I used to
2 June, 2011 at 9:42 am
Thank you so much!
2 June, 2011 at 9:42 am
Thanks Averie, it was fun to photograph something so colorful!
2 June, 2011 at 9:43 am
We did just that…2 artichokes each! Oops
2 June, 2011 at 1:22 pm
I don’t think I’ve ever seen such a beautiful artichoke: I really like the purple center. What a clever idea to add ginger.
2 June, 2011 at 4:32 pm
Aioli is one of my favorite condiments as well–the addition of ginger is intriguing. Sounds like a delicious combo, and great photos!
3 June, 2011 at 5:40 am
yum.. I need to try to cook artichoke at home, especially now when they are in season. thanks for the inspiration
3 June, 2011 at 3:08 pm
Once again….a delicious post. The photos are fantastic!