Steamed Artichoke with Spicy Aioli Dip

Most of you are probably tired of seeing aioli postings however; But I'm not done showing how versatile and easy this dip is. By now, you get the idea that you can make endless combination of flavors with aioli. This dish is semi-inspired by the restaurant formerly known as  Houston's in Dallas. While they drizzle olive oil and grill their artichoke, steaming it is simpler and allows you to taste the artichoke for what it is. This aioli is spiced with cayenne pepper and paprika and is a perfect pairing with the sweet and earthy taste of the artichoke.

Ingredients:

1 large artichoke
1 tablespoon sea salt
2 cups water
1 large egg
3/4 cup canola oil
1/2 lemon
1 teaspoon kosher salt
2 garlic cloves
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

Directions:

Trim about 2-3 inches off the top of the artichoke to reveal all the layering. This is an important step, because as you steam the artichoke this will allow the artichoke to cook evenly and consistently. In a steamer, add water and sea salt and bring to a boil. Next place the artichoke top down so the steam can infuse into each layer. Steam for approximately 20 minutes or until the stem is tender. Remove from the water and let it cool for at least 5 minutes before peeling the leaves. When peeling the leaves you'll want to discard the first one or two outer layers and also the inner core that sits on top of the artichoke heart itself. In the picture above you'll notice the artichoke heart is filled with the aioli. I like to do it this way as you'll want to save the best for last.

For the aioli, you can choose to take the shortcut route and use mayonnaise (not miracle whip) and disregard the egg and oil but you'll want to use all the other ingredients listed. If you're making it from scratch, separate the whites and yolk from the egg (do not throw anything away, except the shell). Add the egg whites to a food processor and turn it to the lowest setting. Slowly drizzle half the oil until the mixture emulsifies. Next add kosher salt and the egg yolk, continue processing on lowest setting. While the food processor is still on add: garlic, lemon juice from half a lemon, cayenne pepper and paprika (these are the same ingredients you'll want to add to your store bought mayonnaise if you're taking the shortcut route).

As I stated earlier, I used the artichoke heart as a bowl to hold the aioli. To eat simply dip the artichoke leaves in the aioli and with your teeth you'll want to scrap the inside of the leaves. I was told last night that this can be very addicting. Hope you all enjoy!