Steamed Artichokes with Aioli

YIELDS
2 Servings
PREP TIME
10 mins
COOK TIME
15 mins 
TOTAL TIME
25 mins
Steamed artichokes with a side of sauce is a classic. It’s been popularized in
restaurants and on social media and cooking shows. It’s simple yet elegant, intriguing,
and so much fun to enjoy as an appetizer. Serve steamed artichokes with the Plant-
Based Aioli in the recipe or with a favorite sauce you have on hand. Visit the Chef’s
Notes for suggestions on how to dive in once you’ve placed it in front of your guests!

Ingredients

2 
artichokes
leaves cut and stem peeled, see Chef’s Notes

1 tsp
dried oregano
2 tsps
fresh rosemary
minced or 1 whole sprig

2 medium
garlic cloves
minced

2-4 Tbsp
lemon juice
freshly squeezed

1/4 tsp
salt
(optional)

1/4 tsp
ground black pepper
(optional)

 
Plant-Based Aioli
8 ozs
 organic tofu
firm or extra firm, drained

1-2 Tbsp
lemon juice
1/2 tsp
mustard powder
2 tsps
dijon mustard
2 medium
garlic cloves
 
salt
(optional) or kala namak, to taste

Directions

1. Lay the artichokes on their sides in a medium stovetop pot. Fill up the pot with
enough water to cover half the artichokes.
2. Add the oregano, rosemary, garlic, lemon juice, and salt and pepper, if using, to the
water.
3. Bring to a boil, cover, and simmer for 15 minutes, or until the artichoke stems are
fork-tender.
4. Meanwhile, make the Plant-Based Aioli: Add all ingredients, including 2–3 pinches
of salt, if using, to a food processor. Start with one tablespoon of lemon juice during
the first round of blending. Blend until creamy.
5. Taste and adjust as desired (more garlic for garlic flavor, more lemon for tartness,
or more Dijon mustard). See Chef’s Notes.
6. Carefully remove the artichokes from the water and set aside on a serving plate
along with the Plant-Based Aioli. Allow the artichokes to cool slightly before diving
in! (See Chef’s Notes.)

Chef's Notes

Substitutions
Use thyme instead of rosemary.

Substitute 1 cup of soaked cashews and ½–¾ cup of water in place of the 8 ounces of
tofu.

Substitute one tablespoon of apple cider vinegar for the lemon juice.

Substitute brown mustard for Dijon mustard.

If the Plant-Based Aioli is too tart

If you added two tablespoons of lemon juice and it’s too tart, add 2 teaspoons of maple
syrup to balance the acidity and overall flavor.
How to prepare the artichoke
Cut about an inch off of the stem and trim the outer coating a bit with a peeler, simply
peeling one portion of the outer layer off. This gets rid of the tough fiber and helps the
flavors absorb into the edible portion of the artichoke. Also, cut off and discard the top
(about 2 inches) or crown of the artichoke. Finally, trim just the pointy tips of the leaves.
To do this, use kitchen scissors. You’ll trim each tip of the leaves individually. This is an
optional step for visual appeal. If you choose not to trim the tips, you’ll still end up with a
delicious dish!

How to eat an artichoke

Start by pulling off the outer petals. To consume the edible portion of the petal, clench
your teeth on both sides of the artichoke leaf and pull it out of your mouth. The edible
portion should be tender enough from steaming to easily remove. Dip the base of the
petal into the sauce. Continue to do this with all of the leaves until you reach the heart of
the artichoke. You will see a fuzzy layer of hair-like filaments after removing the leaves.
This part, called the choke, is not edible. Remove the choke with a spoon and enjoy the
heart with the Plant-Based Aioli.

What is kala namak (black salt)?

Kala namak has origins in India and Pakistan. It is a kiln-fired rock salt with a sulfurous,
pungent smell, which gives vegan dishes (that are traditionally made with eggs) an eggy
aroma and flavor. It is also known as Himalayan black salt.

Prep Ahead
Make the Plant-Based Aioli ahead of time and store in an airtight container in the
refrigerator for up to 5 days before making this recipe or freeze for one month.

Companion Recipes
Swap out Plant-Based Aioli for Rosemary Garlic Mayo.

Enjoy this appetizer alongside the Creamy Spaghetti Squash Bake.

Serve alongside Pomegranate Sangria.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.