Artichokes with Whipped Lemon Butter

Meatless monday: Love steamed artichokes but aren't sure how to make them? Well wonder no more. We made a simple steamed artichokes with caper aioli and paired it up with a bottle of Pinot Gris. 

Artichokes can be pretty tricky to pair with and turn wines oddly sweet. Pairing it with the aioli diminishes this effect but it's also the reason we went with a crisp dry white wine. The salinity of the capers and citrus notes in the wine complement each other perfectly. 

To make the artichokes take a sharp cut off the top ¾ inch of the artichoke. cut off the stem at the base of the artichoke so that it will sit flat. Remove the bottom row of leaves. Fill a large pot with about two inches of water and set in the artichokes, bottom side down. Add a few slices of lemon, a few smashed garlic cloves. 

Bring to a boil over high heat, then reduce to medium, reducing it to a simmer. Cover. Steam the artichokes for about 30 minutes, until tender. To eat pull a leaf off by the top. See that meaty little bit of flesh at the bottom? That’s the tasty stuff. Dunk that part into the aioli, and then scrap the flesh off with your teeth.

Caper aoili
½ cup olive oil
¼ cup canola oil
2 eggs
2 tbsp capers
Zest and juice from 1 lemon
1 tbsp dijon mustard
2 minced garlic cloves
1 In a large mouth jar combine eggs, capers, lemon zest, mustard and garlic. Using an immersion blender, bend until well combined. While blending, slowly our in olive oil and then canola oil and blend until thick and creamy.
2: Transfer to bowl add lemon juice, salt and pepper. Top with a few capers.
3: dip your artichoke leaves and enjoy a big glass of Pike Road Pinot Gris.

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