Baby Artichokes with Lemon Ginger Aioli

by Lauren

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,


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13 Comments to “Baby Artichokes with Lemon Ginger Aioli”

  1. beautiful photography!

    those artichokes are like works of art!

    and the recipe looks great, too, of course.

  2. Your photos are absolutely gorgeous! Who knew artichokes could be so pretty!

  3. 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!

  4. Love this- I’d make the whole batch for myself:-)

  5. It has been far too long since I’ve had an artichoke! Your pictures are making me drool! YUM!

  6. I used to say dip was my favorite food group! It probably still is, I just don’t embrace it like I used to 😉

  7. Lauren

    Thank you so much!

  8. Lauren

    Thanks Averie, it was fun to photograph something so colorful!

  9. Lauren

    We did just that…2 artichokes each! Oops :)

  10. 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.

  11. Aioli is one of my favorite condiments as well–the addition of ginger is intriguing. Sounds like a delicious combo, and great photos!

  12. yum.. I need to try to cook artichoke at home, especially now when they are in season. thanks for the inspiration :)

  13. Once again….a delicious post. The photos are fantastic!