Steamed Artichokes with Parmesan/Garlic Aioli

• 2 artichokes
• 2 lemons cut in half
• 5 garlic cloves
• white wine
• water
• 3 eggs
• white wine vinegar
• 1 c. vegetable oil
• Parmesan cheese, grated
• A smidgen of thai chili garlic paste
• salt
• pepper

For the artichokes:

Preparing artichokes can be a little intimidating...but never fear. Kitchen shears are your best friend when prepping artichokes. Cut the tips of the petals off to remove the thorns. Then cut half an inch off the top of the artichoke. Peel the stem with a paring knife. The stem is delicious and eatable. Waste little when it comes to big money items like artichokes. Tip: artichokes turn brown so work as quickly as comfortable.

Combine lemons, 2 smashed garlic cloves, white wine to cover the bottom generously, water to match the wine volume, and season with salt and pepper. Bring to a simmer and cover. Cook 40 minutes or until the petals release easily. Take out of cooking liquid and serve warm or cold.

For the aioli:

In a food processor combine the eggs, three splashes of white wine vinegar, thai chili garlic paste (a little goes a long way), and plenty of parmesan cheese. Blend. While blending, very slowly add the vegetable oil. The aioli will have thickened into a wonderful dipping sauce. Taste for seasoning. Serve with artichokes.

Dip, scrape, and enjoy.