Lemon, Garlic and Artichoke Aioli

Looking for the ultimate dip to serve alongside vegetable crudités, boiled eggs, shellfish, or fries? Our Lemon, Garlic, and Artichoke Aioli recipe has you covered. This recipe elevates traditional garlic aioli recipes, incorporating canned artichoke hearts, Dijon mustard, and fresh lemon juice. 

While this recipe requires very little cooking, the Round Dutch Oven can nonetheless simplify it. This iconic piece of cookware can be used to cook the garlic cloves until they are golden and ready to be combined with artichokes, egg yolks, mustard, vinegar, lemon zest and juice. The end result is a well-balanced dipping sauce, perfect alongside any main course.

Our Lemon, Garlic, and Artichoke Aioli is equally delicious as it is easy to prepare, and could make for a convenient addition to any dinner table when entertaining friends and family. This recipe takes less than an hour to prepare, complimenting your favourite main courses and side dishes. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe!

In a small pot over medium heat, warm the olive oil and garlic until the slices are golden, about 4 minutes. Immediately transfer to a heatproof container with a spout and let cool completely, about 30 minutes. Remove the garlic chips from the oil and place in a tall container (you can set aside some garlic chips for garnish, if desired).

Add the artichokes, egg yolks, mustard, vinegar, lemon zest and juice to the tall container. Using a hand blender, purée until smooth. With the machine running, slowly drizzle in the cooled olive oil until the mixture emulsifies and resembles a runny mayonnaise. With the machine still running, gradually drizzle in the canola oil until thickened to your desired consistency. Season to taste with salt and pepper. Refrigerate until ready to serve.

Serve in a 300 ml Garlic Casserole with crudités or French fries for dipping. Also great on burgers or with fish.