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Steamed Artichokes with Tarragon Aioli

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  • Written by jessicajones
  • Category: Entrees
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Sunday is Mother’s Day as well as the official early opening of our local Farmers Market. To say I am bursting out of my skin to see the bounty of the early crop is an understatement! Spring market opening means gorgeous baby radishes, fava beans, artichokes and more. For a lovely brunch or elegant dinner starter to celebrate Mom, head to your local market for vibrant green artichokes and prepare them S&T style! The combination of coriander, lemon and wine in the steaming broth adds depth while the garlicky, tarragon aioli is the perfect accompaniment for the meaty leaves. The real challenge is to eat just one.

Recipe for Steamed Artichokes with Tarragon Aioli

2 artichokes, trimmed (top, bottom and leaves)

1 cup white wine

2 cups water

1 Tbsp S&T Special Omelette Blend

8 peppercorns

1 lemon, quartered plus juice

3 garlic cloves, peeled and smashed

Place wine, water, peppercorns, garlic, lemon plus juice and S&T Special Omelette blend in a pot and bring to a simmer. Add artichokes, cover and simmer for 35 minutes. Drizzle 3 Tbsp steaming broth over each artichoke prior to plating. Serves 2.

Recipe for Tarragon Aioli

6 Tbsp good quality mayonnaise

6 cloves of garlic, minced

3 tsp lemon juice

1 1/2 tsp dried tarragon, pinched and crumbled

dash of salt

Combine all ingredients. Garnish with lemon wedges. Dip artichoke leaves in aioli.

Lynn Cardin


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