Any vegetable would be delicious dipped in this aioli, and it’s also good for a sandwich. The basil’s great here.
1. Steam the artichokes for about 45 minutes or until they give little resistance when you pierce them with a paring knife.
2. Meanwhile, mix the rest of the ingredients together in a bowl.
3. Let the artichokes cool a bit and serve them with the aioli. To eat, peel off each leaf, swipe it through the aioli, scrape it with your teeth, and repeat over and over. When you get to the heart, remove the sharp thistle and enjoy the best part of the artichoke.
Originally featured in Valentine's Day