Food & Cooking Recipes Appetizers Steamed Artichokes with Lemon-Garlic Aioli 2.8 (39) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 29, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Yield: 8 to 10 Serves Steaming the garlic with the artichokes mellows its flavor in this easy hors d'oeuvre. This recipe is included in Butterflied, Rolled, and Roasted Leg of Lamb. Ingredients 8 trimmed and stemmed large globe artichokes 1 whole head of garlic 1 cup water 1 cup mayonnaise 1 tablespoon finely grated lemon zest 2 tablespoons fresh lemon juice ¼ teaspoon white pepper A pinch of sugar A pinch of salt Directions Pack artichokes upright in a large pot. Add garlic. Pour in water. Bring to a boil. Reduce heat. Simmer, covered, for 35 minutes. Transfer to a plate; let cool. Peel and mash 4 steamed garlic cloves (reserve remainder for lamb). Stir in mayonnaise, zest, lemon juice, pepper, sugar, and salt. Remove artichoke leaves (reserve hearts for stuffing). Refrigerate leaves and aioli separately until ready to serve. Rate it Print