Meatless Monday-Artichokes and Garlic
How can you go wrong with a light dinner of artichokes and a ramped up version of garlic aioli? Today started out as overcast and grey-hardly the 80 degrees all the weather forecasters were calling for. Now as the day comes to a close, they have redeemed themselves and it feels a bit like summer. Gorgeous and bright.
Perfect for a light dinner packed with flavor.
Artichokes – start by cutting off the sharp points of the leaves with kitchen shears. Cut away the tough outer skin at the bottom of the choke. Put about 2” of water in the bottom of a pot with a steamer. Top the artichokes with some lemon slices and steam until tender. This usually takes about an hour. When the bottom leaves pull off easily, it is done.
Aioli- While the artichokes are steaming, mix together 1/2 c. each of mayo and Greek yogurt. Add in a good wedge squeeze of lemon juice, a clove of finely chopped garlic, 1T. capers and 2T chopped bread and butter pickles. If you have some fresh thyme, it is also a nice addition. (all of this can be to taste, amounts are flexible). This will make enough for 4 artichokes.
Combine with a favorite roll or slice of bread and you have a lovely, light taste of spring. Enjoy