Artichokes with Mustard Aioli

Bittersweet tarragon and tangy citrus combine in a creamy sauce for artichokes and create an elegant side dish.


Prep Time {15 min}

Cook Time {1 hr 10 min }

Serving Size {2 Servings}


2 Artichokes, stems trimmed

1 Lemon

1 Tbsp. Olive Oil

2 1/2 tsp. Dried Tarragon, divided

3 Tbsp. Mayonnaise

2 Tbsp. Stone Ground or Coarse Grain Mustard

1/4 tsp. Sugar

1 small Garlic Clove, minced


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1. Using kitchen shears, trim off and discard the sharp ends from artichoke leaves. Place artichokes in a large saucepan or Dutch oven.

2. Finely shred 1 teaspoon lemon peel from lemon; place in a small bowl. Cut lemon in half; squeeze juice over artichokes in saucepan and add the lemon halves to the pan. Pour oil and sprinkle 2 teaspoons of the tarragon over artichokes. Add enough cold water to pan to cover artichokes. Cover; bring to a boil over high heat. Reduce heat; simmer covered until artichokes are tender, 50-55 minutes.

3. Meanwhile for aioli, add mayonnaise, mustard, sugar, garlic and remaining 1/2 teaspoon tarragon to bowl with lemon peel; mix well. Drain artichokes; serve warm with aioli.

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