Artichokes with Balsamic Sriracha Aioli

Let's give it up for the much misunderstood artichoke. Never had one? You are missing something! Give this a try at least once. It's a fun and delicious finger food, great for casual occasions, and you won't forget the unmistakable, and unique delicious flavor for a long time.

4 globe artichokes

Aioli:

1/2 cup good real mayonnaise

2 tsp balsamic vinegar

2 tsp Sriracha

2 clove sgarlic, minced through a press

Set a large pot with about 2 inches water to boil.

Trim artichokes: first, slice about an inch off of the tip of the globe. Then trim the tips of the leaves using kitchen shears. Finally, using a sharp paring knife, trim the end and the skin off the stalks. I do this by first trimming the tip off of the stalk and then scoring a circle around the base of the stalk. Turn the artichoke standing upside down and carefully cut off the skin with continuous back and forth motions of the knife down the stalk, just until you reach the score on the base. Pull the slice of skin off. Rotate the artichoke and repeat as often as necessary to remove all the skin. A warning - the stalk is delicate (but delicious!) so a light touch and a very sharp parking knife are in order.

Set a steaming rack in the pot and place the artichokes on the rack. Cover and steam for about 30 minutes, until leaves can be pulled off very easily,

Remove artichokes from rack with tongs and set in a colander to cool.

Meanwhile whisk together the aoli ingredients in a small bowl. Divide among 4 individual ramekins.

I like to slice the artichokes in half, which I find more decorative and less intimidating. Do this by standing the artichoke stalk side up and slice in half, being especially careful of the delicate stalk.

Serve artichokes with aioli dip.

Cook’s note: For those who are new to artichokes, the meaty ends of the leaves are dipped into the aioli and the flesh is then pulled off with your front teeth. The remaining tough leaf is discarded. It is a good idea to supply bowls for this at table.

Once all leave are eaten, the fibrous choke should be scraped clean of the base with a teaspoon (also should be set at table). Then the base can be cut into pieces and also dipped into the aioli - this to me is the biggest treat of the artichoke!

I was brought up on artichokes, but my mother would always serve them with home made vinaigrette. This is outstanding and you should try this with your favorite. She boiled her artichokes which works well, but like Elise Bauer of simplyrecipies.com, I think you risk a potentially waterlogged product. Your choice.

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