These are a great appetizer… although make sure you leave yourself plenty of time to boil the artichokes. (My first attempt ended up taking a decent amount of time, & my poor guests had to patiently wait. Good thing they turned out tasty! 😉 )
Cut off the stem of the artichoke (you can cut the leaf tips too if you’d prefer) and place them in a large stock pot of boiling water. Add garlic cloves, olive oil, kosher salt and any other spices you’d like to the boiled water. Let the artichokes steam under they are tender. Boiling time will vary based on how ripe the artichokes are. Ours ended up taking a little longer than expected (ok, a LOT longer than expected), so let them boil for a good half hour or so, pull off one of the leafs and drag your teeth across it. If the goods come off easily, then they are good to go. If not, let them boil longer. Another way to tell if the artichokes are ready: they will become more malleable.
*Quick tip… when pulling them from the boiling water to strain, turn the artichoke upside down and lightly shake over the stock pot. They hold a ton of water in between their leaves, and let’s face it, no one likes to have scalding water spilled on them.
Once the artichokes are done, in a small glass bowl whisk together low fat mayo, a small splash of milk (optional, depending on how thick you prefer your aioli), fresh squeezed lemon juice, a few shavings of lemon rind, kosher salt, fresh ground black pepper, a pressed garlic clove, and fresh (or dry if you don’t have fresh) dill. This makes for a delicious dipping sauce.
Serve and enjoy.
Don’t forget the best part… THE ARTICHOKE HEART!! Kind of resembles one, huh.