Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, mike's steamed artichokes & parmesan aioli. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Mike's Steamed Artichokes & Parmesan Aioli is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Mike's Steamed Artichokes & Parmesan Aioli is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook mike's steamed artichokes & parmesan aioli using 20 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Mike's Steamed Artichokes & Parmesan Aioli:

1. Take Artichokes
2. Prepare 2 large Artichokes [room temp]
3. Get 1 tbsp Whole Peppercorns
4. Prepare 2 large Garlic Cloves [smashed]
5. Take 1 large Lemon [quartered]
6. Prepare 1 Bay Leaf
7. Get Water
8. Get 1 large Steamer Basket
9. Make ready 1 large Pot With Lid
10. Prepare Aioli Artichoke Dip
11. Make ready 1 cup Mayonnaise
12. Take 3/4 cup Fine Grated Parmesan
13. Prepare 1 tsp Fine Minced Garlic
14. Take 1 Squeezed Lemon Quarter
15. Take 1/4 tsp Sea Salt
16. Prepare Cracked Black Pepper
17. Take 1 tsp Dried Parsley
18. Get 1/3 cup Artichokes In Water [drained - fine chop - optional]
19. Take Optional Dip Option
20. Take 1 Cube Melted Butter

Instructions to make Mike's Steamed Artichokes & Parmesan Aioli:

1. Rinse artichokes. - - Pull any brown leaves off. - Cut off 3/4"off the tops and the entire stem with a serrated knife. Wipe a lemon wedge on the top and bottom of artichokes to prevent early browning. Add all herbs and seasonings [+3 or 4 squeezed lemon wedges] to a large pot with approximately 2" water and place your steamer basket inside. Water should not rise above basket base. Place artichokes in basket - stem side up. - Steam for 30 to 45 minutes or, until your outer leaves can pull off easily.
2. Serve artichokes hot and your Parmesan Aioli dip cold. Tear the leaves off and dip the thick base into your dip. Scrape your teeth along the ends to retrieve your meat.
3. If, serving with melted or clarified butter, serve that hot as well. Also, serve with additional lemon wedges. - - Enjoy!

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