Artichokes with Saffron Butter Aioli

Yields 4-6 servings

Inspector Jacques Clouseau from the Pink Panther once said, “A woman is like an artichoke, you must work hard to get to her heart”. While this may hold some truth, it is not pointed out how enjoyable the outer leaves of an artichoke are. Especially when dipped in a rich, buttery saffron aioli (artichokes, not women…). Basically, the work is worth the effort to get to her heart (for both artichokes and women). This dish is perfect for snacking in the sun on a lazy day, with a crisp glass of white wine. Simply boiled artichokes dipped in homemade buttery aioli, made with our Triple Garlic Shortcut Sauce and Hot Deli Mustard.

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Assembly

Step 1
Bring heavily salted water to a boil in a large pot.

Step 2
Meanwhile, trim and prep artichokes by cutting off about ½ to 1 inch off the top, and trimming the tip of each leaf with scissors. Rub lemon on all cut surfaces as you trim.

Step 3
Once the water has boiled, add artichokes and partially cover with lid. Reduce heat and simmer for 25-35 minutes until a leaf is easy to pull off. While waiting, heat butter in a small pot until just melted. Add saffron and remove from heat to steep and cool.

Step 4
When artichokes are ready, remove from water into bowl and drain upside down. Set aside to cool.

Step 5
Prepare aioli right before serving by blending all aioli ingredients with immersion blender. Season to taste. 

Step 6
Dip artichoke leaves one at a time with aioli and enjoy!

Note: If you refrigerate the aioli, it will harden. You can gently warm it over a bain marie while whisking to soften it.

Ingredients

2-3 Artichokes

1 Lemon

Salt and pepper

Saffron Butter Aioli:

½ cup Unsalted butter

3-4 Saffron threads

1 Egg yolk, room temperature

2 tsp Triple Garlic Shortcut Sauce

½ tsp Hot Deli Mustard

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