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Artichokes with Smoked-Herb Mayonnaise

"You can 'turn' the artichokes, but that's a bit fancy and laborious," says Richard Blais about the chef technique of trimming the hearts down. It's much easier to serve the steamed artichokes whole; their nutty flavor is especially delicious with the smoky, herb-flecked mayonnaise.


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  • Total Time:
  • Servings: 4

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  • 4 large artichokes, stems trimmed
  • 1 cup mayonnaise
  • 3 tablespoons chopped dill
  • 2 tablespoons chopped capers
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon smoked sea salt
  • 1/4 teaspoon smoked sweet paprika
  • Hot sauce
  • Freshly ground pepper


  1. Set a steamer basket in a large pot over 1/2 inch of boiling water. Arrange the artichokes, stem side down, in the basket. Cover and steam over moderate heat until a knife easily pierces the stems, about 30 minutes. Transfer the artichokes to a platter.
  2. In a bowl, whisk the mayonnaise, dill, capers, lemon zest and juice, salt and paprika. Add a few dashes of hot sauce and season the mayonnaise with pepper. Serve the artichokes warm or lightly chilled with the mayonnaise.
Contributed By Photo © Quentin Bacon Published June 2011

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