Ingredients:

  • 2 Large Globe Artichokes (approx. 350g each)
  • 1 Large Lemon, halved
  • 2 cloves Garlic, smashed
  • 1 Bay Leaf
  • 1 tsp (6g) Sea salt
  • 4 tbsp (56g) Unsalted butter
  • 1 tsp (5ml) Fresh lemon juice
  • 1/4 tsp (1.5g) Smoked paprika
  • 1 tbsp Fresh parsley, finely chopped
  • 1/2 cup (115g) High-quality mayonnaise
  • 1 clove Garlic, grated
  • Zest of half a lemon

Instructions:

  1. Trim the stem. Cut off the bottom inch of the stem using a serrated knife. This allows the flavored water to enter the core.
  2. Slice the crown. Remove the top 1.5 inches of the artichoke to reveal the internal layers until you see the purple tinged inner leaves.
  3. Snip the thorns. Use shears to cut the sharp tips off every remaining outer leaf. This prevents painful pokes while eating.
  4. Rub with lemon. Immediately rub all cut surfaces with a lemon half until the white flesh is fully coated.
  5. Prepare the bath. Fill the pot with water, add the sea salt, smashed garlic, bay leaf, and the used lemon halves.
  6. Simmer the globes. Place the artichokes in the water and weigh them down with a plate until a knife easily pierces the base (about 30-40 minutes).
  7. Drain thoroughly. Remove with tongs and rest them upside down on a rack. Trapped water will dilute your dipping sauce later.
  8. Melt the butter. In a small pan, combine the butter, smoked paprika, and 1 tsp (5ml) fresh lemon juice until the butter is foaming and fragrant.
  9. Whisk the aioli. Mix the mayonnaise, grated garlic, and lemon zest in a bowl until the texture is silky and pale.
  10. Serve immediately. Arrange the warm globes with the butter and aioli for dipping.