SPRING RECIPE

STEAMED ARTICHOKES
with Preserved Lemon Aioli

Artichokes are at their peak now. The big pyramids of globe artichokes in the supermarkets may look daunting, but they're quite easy to cook if you steam them whole. And they're fun to eat. You eat the tender bit off each leaf, dipping them generously in melted butter or mayo first. Then scoop out and discard the thistly choke so you can eat the best part, the tender artichoke bottom. Whether you serve them hot or chilled, a bowl of Dahlia's preserved lemon aioli for dipping makes them a special treat.

Preserved lemons are lemons that have been cured in a lemon juice brine and are frequently used in Moroccan cooking. The lemon peels are soft and tangy with a strong, distinctive flavor. You can get preserved lemons at specialty stores, gourmet supermarkets, or at The Souk in the Pike Place Market.

Ingredients:
1 cup mayonnaise, homemade or storebought
2 preserved lemon quarters, pulp scraped out and discarded, and peel finely chopped
1 tablespoon thinly sliced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
pinch cayenne pepper, to taste
kosher salt and freshly ground black pepper
4 globe artichokes
1/2 lemon

Directions:
To make the lemon aioli, put the mayonnaise in a bowl and stir in the preserved lemon, chives, lemon juice, garlic, and cayenne. Season to taste with salt (which you may not need because the lemons are salty) and plenty of pepper. Cover the aioli and set aside, refrigerated.

To prepare the artichokes, set each one on its side on a cutting board and use a large knife to slice off the top inch or two. Use a kitchen shears to cut off the prickly tip of each leaf. Then trim the tough end off the stem. Rub the artichokes with the lemon as you work.

Put a steamer insert and some water in the bottom of a large pot. Put the artichokes in the steamer with their stems pointing up. Cover the pot and bring the water to a boil. Steam the artichokes until they are tender enough to easily pull off a leaf and the artichoke bottom seems tender when pierced with a sharp knife, about 30 to 40 minutes, checking the pot occasionally to see if you need to add more water. Remove the artichokes from the steamer and serve them, hot or chilled, with the preserved lemon aioli.
Serves 4.