steamed artichokes with lemon aioli + a summer tomato and cucumber salad
Happy July!
Spent a cozy weekend here in Athens, a recoup after the marathon that has been the past 3 months! We are feeling settled in our new space and finally get to put these beautiful new wedding gifts to use. Loving our new knife bar and salt and pepper mills.
We spent our Saturday morning at the farmers market and decided to make a feast out of what we brought home! Steamed artichokes, tomato and cucumber salad, roasted eggplant, and a french melon and peach salad.
Currently Reading: Beautiful Ruins by Jess Walter and in the middle of Normal People by Sally Rooney. Tearing through it like it’s no one’s business. Can’t recommend it enough.
Snapped a few pics below of our kitchen and living room! It has been so much fun finding unique pieces and making it our own space.
Steamed Artichokes with Lemon Aioli + A Summer Tomato and Cucumber Salad
Serves 2-3
Ingredients
2 artichokes
3 Tbsp mayonnaise of your choice. Vegan alternatives work as well!
2 medium lemons
4 fresh tomatoes
2 cucumbers
Fresh basil
Kosher Salt
Pepper
Olive Oil
Instructions
In a large steaming pot, fill water and bring to a boil.
Wash and cut off the tops and bottom ¼ inch stem of the artichokes. Place in the steamer and cook until a fork easily pierces stem and leaves detach with ease, about 40 minutes.
In a small bowl, whisk together 3 Tbsp of mayonnaise and the juice of one medium lemon. Add salt and pepper to taste. It should be tangy and creamy, the perfect match for your savory artichoke. Set aside for dipping.
Slice the tomatoes and cucumbers to your size preference. Slicing in wedges is a beautiful way to present the summer produce. Place in a serving dish and toss with salt, pepper, lemon juice, fresh basil and top with good olive oil.
Serve artichokes and enjoy!