Whole Steamed Artichokes with Aioli Dipping Sauce Courtesy Of: California Artichoke Advisory Board Whole Steamed Artichokes with Aioli Dipping Sauce 24 servings 1 qt. SYSCO Imperial mayonnaise 24 SYSCO Imperial garlic cloves, minced 1/2 cup Arrezzio extra-virgin olive oil 1/4 cup SYSCO Imperial orange juice concentrate 1/4 cup SYSCO Imperial orange peel, grated 24 California artichokes, large 1. Prepare Aioli: Combine mayonnaise, garlic and salt in food processor. With blade running, add olive oil and orange juice concentrate; blend until smooth.
2. Prepare artichokes: Wash under cold running water. Pull off lower leaves and cut stems. Stand artichokes upright in steamer or on rack in deep saucepan. Steam for 30 to 45 minutes or until base can be easily pierced with fork. Drain upside down; chill.
3. Serve chilled artichokes with Orange Aioli Sauce by placing sauce in serving dish or ramekin. Top sauce with a sprinkling of grated orange peel.
4. Optional: Artichokes may be hollowed out, removing fuzzy center with a spoon. Fill center of artichoke with sauce, sprinkle with orange peel.