Ingredients
Directions
Lay the artichokes on their sides in a medium stovetop pot. Fill up the pot with enough water to cover half the artichokes.
Add the oregano, rosemary, garlic, lemon juice, and salt and pepper, if using, to the water.
Bring to a boil, cover, and simmer for 15 minutes, or until the artichoke stems are fork-tender.
Meanwhile, make the Plant-Based Aioli: Add all ingredients, including 2–3 pinches of salt, if using, to a food processor. Start with one tablespoon of lemon juice during the first round of blending. Blend until creamy.
Taste and adjust as desired (more garlic for garlic flavor, more lemon for tartness, or more Dijon mustard). See Chef’s Notes.
Carefully remove the artichokes from the water and set aside on a serving plate along with the Plant-Based Aioli. Allow the artichokes to cool slightly before diving in! (See Chef’s Notes.)
Chef's Notes
Substitutions
Use thyme instead of rosemary.
Substitute 1 cup of soaked cashews and ½–¾ cup of water in place of the 8 ounces of tofu.
Substitute one tablespoon of apple cider vinegar for the lemon juice.
Substitute brown mustard for Dijon mustard.
If the Plant-Based Aioli is too tart
If you added two tablespoons of lemon juice and it’s too tart, add 2 teaspoons of maple syrup to balance the acidity and overall flavor.
How to prepare the artichoke
Cut about an inch off of the stem and trim the outer coating a bit with a peeler, simply peeling one portion of the outer layer off. This gets rid of the tough fiber and helps the flavors absorb into the edible portion of the artichoke. Also, cut off and discard the top (about 2 inches) or crown of the artichoke. Finally, trim just the pointy tip of the leaves. To do this, use kitchen scissors. You’ll trim each tip of the leaves individually. This is an optional step for visual appeal. If you choose not to trim the tips, you’ll still end up with a delicious dish!
How to eat an artichoke
Start by pulling off the outer petals. To consume the edible portion of the petal, clench your teeth on both sides of the artichoke leaf and pull it out of your mouth. The edible portion should be tender enough from steaming to easily remove. Dip the base of the petal into the sauce. Continue to do this with all of the leaves until you reach the heart of the artichoke. You will see a fuzzy layer of hair-like filaments after removing the leaves. This part, called the choke, is not edible. Remove the choke with a spoon and enjoy the heart with the Plant-Based Aioli.
What is kala namak (black salt)?
Kala namak has origins in India and Pakistan. It is a kiln-fired rock salt with a sulfurous, pungent smell, which gives vegan dishes (that are traditionally made with eggs) an “egg-y” aroma and flavor. It is also known as Himalayan black salt.
Prep Ahead
Make the Plant-Based Aioli ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe or freeze for one month.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Lay the artichokes on their sides in a medium stovetop pot. Fill up the pot with enough water to cover half the artichokes.
Add the oregano, rosemary, garlic, lemon juice, and salt and pepper, if using, to the water.
Bring to a boil, cover, and simmer for 15 minutes, or until the artichoke stems are fork-tender.
Meanwhile, make the Plant-Based Aioli: Add all ingredients, including 2–3 pinches of salt, if using, to a food processor. Start with one tablespoon of lemon juice during the first round of blending. Blend until creamy.
Taste and adjust as desired (more garlic for garlic flavor, more lemon for tartness, or more Dijon mustard). See Chef’s Notes.
Carefully remove the artichokes from the water and set aside on a serving plate along with the Plant-Based Aioli. Allow the artichokes to cool slightly before diving in! (See Chef’s Notes.)
