Ina Garten Artichokes with Lemon-Tarragon Aioli

Ina Garten artichokes with lemon-tarragon aioli are whole artichokes simmered in wine and Pernod with a garlicky aioli, ready in 1 hour 30 minutes. Try this make-ahead spring appetizer for Easter brunch or dinner parties, since it's easy and tastes great warm or chilled.

Simmer the artichokes until a sharp knife slides easily through the base, which takes 45 minutes to 1 hour. Pull them too soon and the leaves stay tough, so you can't scrape off any tender flesh.

Ina Garten borrowed the classic Provençal garlic mayonnaise and brightened it with fresh tarragon, lemon zest and plenty of lemon juice to match the earthy artichokes. Cooking the artichokes in white wine and Pernod instead of plain water gives them a faint anise flavor that echoes the tarragon, and the recipe comes from Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Artichokes with Lemon-Tarragon Aioli

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Course: AppetizerCuisine: American, FrenchDifficulty: Medium

Servings

5

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

450

kcal

Whole artichokes turn silky and tender after a slow simmer in wine, olive oil and Pernod, while the leaves pull away easily for dipping. The aioli is thick, garlicky and bright with lemon and tarragon.

Ingredients

• 5 large or 6 medium artichokes
  

• 1 lemon, halved
  

• 1 cup white wine
  

• 2 tablespoons good olive oil
  

• 2 tablespoons Pernod liqueur
  

• 1 large garlic clove, thinly sliced
  

• Lemon-Tarragon Aioli
  

• LEMON-TARRAGON AIOLI:
  

• 1/4 cup freshly squeezed lemon juice (2 lemons), at room temperature
  

• Pinch of saffron threads
  

• 2 extra-large egg yolks, at room temperature
  

• 4 teaspoons chopped garlic (4 cloves)
  

• Kosher salt and freshly ground black pepper
  

• 1 cup good olive oil
  

• 1/2 cup canola oil
  

• 3 tablespoons chopped fresh tarragon leaves
  

• 2 teaspoons grated lemon zest
  

• 1 tablespoon warm water
  

Directions

• Trim the artichokes: Trim the stems so each artichoke sits upright, then cut off the top inch with a large knife. Snip the tip off every spiny leaf with scissors, rubbing the cut edges with half a lemon as you go so they don't brown.
• Simmer the artichokes: Set the artichokes stem end down in a large stockpot, then add 1 cup white wine, 2 tablespoons olive oil, 2 tablespoons Pernod and 1 sliced garlic clove. Pour in enough water to float them and add the remaining half lemon, thinly sliced.
• Cook until tender: Bring the pot to a boil, lower the heat, cover and simmer for 45 minutes to 1 hour. They're done when a sharp knife pierces the base easily, and you may need to add more hot water as they cook.
• Drain and rest: Lift the artichokes out of the pot and drain them well. Let them sit at room temperature until you're ready to serve.
• Soak the saffron: Combine 1/4 cup room-temperature lemon juice and a pinch of saffron threads in a food processor fitted with the steel blade. Let it sit for 5 minutes so the saffron releases its color.
• Start the aioli base: Add 2 egg yolks, 4 teaspoons chopped garlic, 2 1/2 teaspoons salt and 1 teaspoon pepper to the processor. Process for 10 seconds until the mixture is smooth.
• Emulsify the oils: Combine 1 cup olive oil and 1/2 cup canola oil in a 2-cup glass measuring cup. With the machine running, pour the oils very slowly down the feed tube until a thick emulsion forms.
• Finish the aioli: Add 3 tablespoons chopped tarragon, 2 teaspoons lemon zest and 1 tablespoon warm water, then pulse to combine. Transfer the aioli to a bowl, cover and refrigerate until you need it.
• Serve: Serve one artichoke per person, warm, at room temperature or chilled, with the aioli on the side for dipping. If the aioli is too thick, whisk in a tablespoon of warm water to thin it.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart 14-cup food processor, Microplane zester grater, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the artichokes and aioli ahead of time?

Yes, Ina Garten says both keep in the refrigerator for up to 3 days. That makes this a stress-free appetizer, since you can do everything the day before and just set it out.

What can I use instead of Pernod?

Another anise liqueur like Ricard or pastis works the same way. If you don't have one, leave it out and the artichokes will still taste good, just a bit less fragrant.

How do I eat a whole artichoke?

Pull off one leaf at a time, dip the fleshy end in the aioli and scrape it off with your teeth. Once you reach the center, scoop out the fuzzy choke with a spoon and eat the tender heart.

Can I use a hand blender or whisk for the aioli?

A whisk works if you add the oils drop by drop at first, but it takes more arm work than the food processor. Pour slowly either way, because adding the oil too fast makes the aioli split.

What's the most common mistake with this recipe?

Undercooking the artichokes is the big one, since the leaves stay tough and hard to scrape. Test the base with a sharp knife, and add more hot water if the pot runs low so they stay afloat.