Ingredients:
2 Artichokes
1 lemon
For Aji Dipping Sauce:
Juice of 1 lemon
4 tbsp of parsley
4 tbsps of cilantro
1 tomato diced finely
2 green onions chopped
1/4 cup of Olive oil
water
Salt and pepper
Red pepper flakes
Mix all ingredients, adjust seasonings and add water in you want a more milder sauce.
For Aioli
1/2 cup of olive oil
2 garlic cloves chopped finely
1 tbsp of dijon mustard
2 egg yolks
A dash of lemon
Mix garlic and olive oil. Mix egg yolks with mustard in a separate bowl and drizzle olive oil slowly while whisking constantly until the sauce is emulsified. You can do this in a small food processor that has a feeder for the oil. Add lemon and salt and pepper.
Clean artichoke and remove though outside leafs. Rub with lemon. Put a steamer basket in a deep pot that has a lid. Fill the bottom with water just to touch the steamer. Bring to a boil then lower to a simmer. Place the artichoke in the steamer and cover with a lid. Steam until soft when pierced with a fork at the bottom. 15 to 30 minutes.
Serve the artichoke whole and dip each leaf in the aji sauce or the aioli until you reach the heart.
Who knew an artichoke is actually a flower that blooms...
