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Steamed artichokes, brushed with garlicky lemon oil, broiled until golden and crispy at the edges. Served with a from-scratch aioli that takes about a minute to whisk together. This is one of my favorite ways to kick off spring.
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I know a lot of people just steam their artichokes and call it a day, and that’s completely valid. But if you’ve never thrown them under the broiler after, you’re missing out. The broiler turns those cut surfaces golden and caramelized, the leaf tips get crispy and almost nutty, and suddenly you’ve got something that feels way more special than a regular steamed artichoke with melted butter. Don’t get me wrong — I’ll never say no to that either. But this is next level.
The aioli is the other half of this. I make mine with algae oil because it’s neutral and lets the garlic and lemon really come through. You could absolutely use a light olive oil or avocado oil. The whole thing comes together in under 45 minutes and most of that is just the artichokes steaming away while you do other things.
Why broil artichokes?
Steaming gets you tender artichokes, and that’s great. But the broiler gets you flavor. That blast of high heat caramelizes the cut surfaces and creates this incredible contrast — soft, buttery heart with golden, almost crunchy edges. The lemon garlic oil you brush on before broiling means every single leaf has flavor baked into it, not just whatever you’re dipping into. It’s a small extra step that makes a big difference.
Ingredients you’ll need
For the artichokes:
- 2 large artichokes — look for ones that feel heavy for their size with tightly packed leaves. Fresh artichokes will squeak when you squeeze them.
- 2 tablespoons olive oil — this gets mixed with lemon and garlic for the brushing oil. Use a regular olive oil here, not your fancy finishing stuff.
- Zest of 1 lemon — the zest goes in the oil. It adds brightness without extra liquid.
- 2 small garlic cloves, grated — grate them on a microplane so the garlic melts right into the oil.
- ½ teaspoon kosher salt + black pepper — season the oil, not the artichokes. It’ll distribute more evenly that way.
For the aioli:
- 1 egg yolk — this is your emulsifier. Room temperature works best.
- 1 tablespoon fresh lemon juice — freshly squeezed. The acid helps the emulsion hold together.
- 1 small garlic clove, grated — raw garlic gives the aioli its punch. One clove is plenty.
- Pinch of kosher salt
- ¼ cup algae oil — I use algae oil because it’s completely neutral and lets the garlic and lemon shine. Avoid extra-virgin olive oil here — it can turn bitter when you whisk it into an emulsion.
Ingredient swaps
- Oil for the aioli: Light olive oil, avocado oil, or grapeseed oil all work. Just skip the extra-virgin — it’ll turn bitter when emulsified.
- Oil for brushing: Melted butter, ghee, or avocado oil are all great here.
- No fresh artichokes? Frozen artichoke halves work too — thaw, pat dry, brush with the lemon oil, and go straight to broiling. Skip the steaming step entirely.
How to make them
Two parts to this — the artichokes and the aioli. Both are simple.
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- Prep the artichokes. Trim the stems and snap off the tough outer leaves. Slice off the top third, peel the stems, then cut each artichoke in half lengthwise.
- Steam them. Place the halves cut-side down in a steamer basket over boiling water. Cover and steam for 20 to 30 minutes, until the stems are fork-tender and a leaf near the center pulls away easily.
- Make the lemon garlic oil. While the artichokes steam, whisk together the olive oil, lemon zest, grated garlic, salt, and pepper in a small bowl. Set it aside.
- Make the aioli. In another small bowl, whisk together the egg yolk, lemon juice, grated garlic, and a pinch of salt. Start drizzling in the algae oil very slowly — just a hair-thin thread at first — while whisking constantly. As it starts to thicken, you can pour a little more steadily. Keep whisking until it’s glossy, thick, and spoonable. Season with salt.
- Broil. Brush the steamed artichokes all over with the lemon garlic oil — get it between the leaves. Place them cut-side up on a foil-lined baking sheet. Broil about 6 inches from the heat for 3 to 5 minutes, until the tops are golden and the edges are charred.
- Serve. Serve them warm with the aioli for dipping. Pull off a leaf, drag it through the aioli, scrape the tender flesh off with your teeth. Work your way to the heart — that’s the best part.
Storage tips
Fridge: Leftover broiled artichokes keep in an airtight container for up to 2 days. The aioli keeps separately in the fridge for up to 3 days (it’s got raw egg yolk, so use it within that window).
Reheating: Pop the artichokes cut-side up under the broiler for 2 to 3 minutes to re-crisp them. The aioli is best cold or at room temperature — don’t heat it.
Make it ahead: You can steam the artichokes and make the aioli up to a day in advance. Keep everything covered in the fridge, then brush the artichokes with the lemon oil and broil right before serving for that fresh-from-the-oven crispiness.
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Print Perfect Broiled Artichokes with Homemade Aioli
| Prep: 15 | Cook: 30 | Total: 45 |
Steamed artichokes brushed with a garlicky lemon oil and broiled until golden and crispy, served with a silky homemade aioli made with algae oil, lemon juice, and raw garlic. The steam-then-broil method gives you the best of both worlds — tender, buttery hearts with caramelized, nutty edges. A stunning spring appetizer that comes together in under 45 minutes.
Ingredients
For the Artichokes
- 2 large artichokes
- 2 tablespoons olive oil
- Grated zest of 1 lemon
- 2 small garlic cloves, grated
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the Aioli
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, grated
- Pinch of kosher salt
- ¾ cup algae oil
Instructions
Prep and Steam the Artichokes
- Trim the stems off the artichokes and snap away the tough outer leaves at the base — they’ll break off naturally where the tender part begins. Slice off the top third of each artichoke to remove the thorny tips. Peel the stems lightly with a vegetable peeler to reveal the pale, tender flesh underneath, then cut each artichoke in half lengthwise.
- Place the halves cut-side down in a steamer basket set over a pot of boiling water. Cover tightly and steam for 20 to 30 minutes, until the stems are fork-tender and a leaf near the center pulls away with almost no resistance. The artichokes should feel soft and yielding when you press them gently.
Make the Lemon Garlic Oil
- While the artichokes steam, whisk together the olive oil, lemon zest, grated garlic, salt, and a few generous grinds of black pepper in a small bowl. The mixture should smell bright and garlicky — like a warm summer kitchen. Set it aside until the artichokes are ready.
Make the Aioli
- In another small bowl, whisk together the egg yolk, lemon juice, grated garlic, and a pinch of salt until smooth and slightly pale. Begin drizzling in the algae oil very slowly — just a hair-thin thread at first — while whisking constantly and briskly. You’ll feel the mixture start to resist the whisk as the emulsion builds and thickens. Once it begins to look glossy and hold its shape, you can pour the oil a little more steadily, still whisking without stopping. The finished aioli should be thick, spoonable, and satiny with a sharp garlic bite. Season with more salt to taste.
Broil and Serve
- Position an oven rack about 6 inches from the broiler element and set the broiler to high. Brush the steamed artichoke halves generously all over the cut surfaces with the lemon garlic oil — get it into the crevices between the leaves so every bite is seasoned. Place them cut-side up on a foil-lined baking sheet.
- Broil for 3 to 5 minutes, watching closely, until the tops are crisped and golden brown with charred, almost lacy edges on the inner leaves. The kitchen will smell incredible — toasty, garlicky, and deeply savory. Serve the artichokes warm alongside the bowl of aioli for dipping. Pull off a leaf, drag it through the aioli, and scrape the tender flesh off with your teeth. Work your way down to the heart — that’s the prize.
Notes
- Oil for the aioli: Algae oil works beautifully here because it’s neutral and lets the garlic and lemon shine. You can substitute light olive oil, avocado oil, or grapeseed oil. Avoid extra-virgin olive oil for the aioli — it can turn bitter when emulsified.
- Make it ahead: Steam the artichokes and make the aioli up to a day in advance. Store both covered in the fridge, then brush the artichokes with the lemon oil and broil just before serving for maximum crispiness.
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