Yields 2 servings


  • 2 artichokes, sharp tips cut off
  • 6 cloves garlic, smashed
  • 3 sprigs of thyme
  • 1 tsp. cayenne
  • 2 lemons
  • 1 tsp. pepper
  • 3 tbsp. salt

Start by preparing the artichokes. Cut the tips of the leaves off with kitchen scissors. Using a sharp knife, slice the top inch or so of the artichoke off. Next, rinse the whole thing under running water, spreading the leaves to thoroughly clean each artichoke. For an easier serving and eating experience, I alway cut my artichokes in half and scoop out the choke (the fuzzy part right above the heart). You are welcome to skip this step — just alter your cook time, since the halved artichokes will take less time then a whole artichoke. If you do decide to cut the artichoke in half, place the halves in a bowl of water with the juice from 1 lemon. This will prevent the artichoke from turning brown. After the artichokes are cleaned, place them in a large stock pot along with the lemon-water they were soaking in. If the water doesn’t cover the artichoke completely, add more.


If you’re having trouble keeping them submerged, place a plate or smaller lid on top. The weight will push the artichokes under water.

They must be completely submerged in order to cook evenly. Add the remaining ingredients to the stock pot, turn to medium-high, cover, and boil for 30-45 minutes (or until an inner leaf pulls free with ease). Once cooked completely, drain the water and serve alongside your favorite dipping sauce…like our Lemon Aioli. You can also throw these cooked artichokes on the grill for a minute or two for extra flavor!

img_3790Roasted Garlic and Lemon Aioli

Yields 1 cup


  • 1 cup mayonnaise
  • juice and zest from 1 lemon
  • 2 cloves garlic
  • pinch of salt and pepper
  • minced parsley (optional)

Wrap the garlic cloves in an aluminum foil pouch with a couple drops of oil (olive, avocado, or vegetable) and roast in 350°F oven for 15 minutes. Unwrap and cool garlic completely before mixing with the remaining ingredients.


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