Pan Seared Artichokes with Lemon Aioli

454.  It is artichoke season and I discovered a new way to prepare them.  Most people will say they do not like artichoke because of the difficulty in preparing them. "It's so much work", is what I usually hear but this does not deter me.  Recipes I have tried in the past suggest boiling and it seems all the flavor is drawn from the artichoke into the water.  Here is my process:

1. Cut the stem to 3" and snip the pointed edges of the leaves.  Cut the artichoke in half and scrap the hairy choke with a spoon being careful not to cut into the heart.

2.  Place cleaned artichoke in a bowl of cold water with lemon juice and salt to keep from oxidizing. 

3.  Fill a large skillet, that has a lid, with 1/2 cup of water and 3 Tablespoons of olive oil.  Remove the artichokes and pat dry on paper towels.  Season with salt, pepper, dash of cayenne, any garlic salt seasoning, or season all on both sides and place in the pan face up.  Drizzle olive oil over artichoke.  Place on the lid and turn on medium high heat to steam.

4.  The artichokes will steam until the water cooks out.  Once the water has evaporated, flip the artichokes over and drop the heat to low and return the lid.  Continue to sauté for another 30 or so minutes.

5.  Make the Lemon Aioli:  1 cup mayonnaise, juice from 1/2 a fresh lemon, 2 cloves garlic crushed, salt, pepper, 1/4 cup olive oil.  Blend all well and add more lemon or seasoning to taste.

6.  Plate the toasted artichokes and fill a small dipping bowl for each person.

This method is foolproof and works beautifully.  You can't stop eating these little beauties and the toasted edges add so much more than a limp, soggy, boiled version.

"The artichoke is an amazing food, it is actually not a vegetable, but a thistle. Artichokes are low in fat, high in fiber, and packed with vitamins and minerals like vitamin C, vitamin K, folate, phosphorus, and magnesium. They are one of the most antioxidant-rich of all the “vegetables”.⠀

~ Joanna Revers