Steamed artichokes are delicious when eaten with drawn butter, a vinaigrette, or—for a more exciting pairing—lemon aioli.
- 1 egg yolk
- 1 tsp. dijon mustard
- 3⁄4 cup olive or grapeseed oil
- 1 tbsp. lemon juice
- Kosher salt, to taste
Into the bowl of a food processor, put the egg yolk and mustard, and pulse to combine. Turn food processor on and slowly drizzle in the oil in a thin stream until sauce is thick and creamy.
Stir in lemon juice and salt. (For a thinner aïoli, sprinkle in 1 tbsp. water and process to combine.)