04/30/2026
Okay, deep breaths, we’re making an artichoke with an Aussie 🇦🇺 . It looks intimidating, but it’s basically a leafy vegetable with a flair for drama. You’ve got this.
• First move: grab a serrated knife and slice that artichoke in half (yes, you can absolutely cut it after steaming too, but we’re doing it like pros).
• If your water isn’t ready yet, rub a little lemon juice on the cut sides so it doesn’t turn that weird brown color. If your pot is already going, skip the spa treatment.
• Fill a pot about ¼ full with water and throw in the flavors�– peppercorns�– lemon slices�– garlic (fresh if you’re feeling ambitious, powder if you’re being real)�– salt
• Drop in the artichokes, cover the pot, and bring it down to a gentle simmer (we’re not trying to aggressively boil this thing).
• Let it cook for about 30 minutes, until the leaves pull off easily.
Meanwhile… let’s make you sound fancy. Let’s make an aioli:
• In a bowl, mix:
�– ½ cup mayo (we used vegan mayo)
– 1/8 tbsp parsley�– 1 tsp garlic�– ⅓ tsp salt�– 2 tsp lemon juice
• Mix together.
Serve the artichoke warm, dip those leaves like you’re at a chic restaurant, and casually mention:�“Oh yeah, I made an artichoke with aioli.”
