Artichokes and Aioli Sauce

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“This appetizer looks beautiful when served with a little parsley around the sauce in the center of the artichoke.”
1hr 25mins
1 1/4 cups aioli sauce

Ingredients Nutrition


  1. In a large kettle, combine 3 cups water with olive oil, lemon slices, bay leaves, garlic, salt and pepper and bring to a boil Meanwhile, trim stalks from bases of artichokes, cut a 1" slice from tops.
  2. Remove descolored leaves, snip off the spiky ends.
  3. Wash the artichokes in cold water and drain.
  4. Place artichokes in bottom of kettle, standing on base.
  5. Bring back to boiling, reduce heat and simmer, covered 40-50 minutes, or until artichoke bases feel soft.
  6. While the artichokes are cooking, Soak bread in milk for 10 minutes; squeeze hard to remove all milk.
  7. Place bread and garlic in food processor; blend 10 seconds or until mixture forms a paste Add egg yolks, blend until egg mixture is thick, about 10 seconds.
  8. Add olive oil, 1` Tbs at a time, blending constantly after each addition until thick.
  9. Continue until all oil has been used.
  10. Mixture should be thick.
  11. Add lemon juice, salt and pepper; blend a few seconds more to mix well.
  12. Refrigerate, tightly covered.
  13. Drain artichokes well.
  14. Let cool slightly.
  15. Using finger, pull out leaves at center.
  16. With teaspoon, remove hair choke from cavity.
  17. Serve artichokes, warm or cold with Aioli Sauce in cavity in center.

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