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.