Broccoli Rabe Salad + Steamed Artichokes with Aioli

Artichoke season is one of my favorites. My mom used to make artichokes all the time - I think because they're both delicious and provided a game of some sort for my sister and I - to see who could get to the weird looking purple heart first. As I've gotten older, I really just use each leaf as a vessel for delivering homemade mayonnaise, or aioli. Paired with the broccoli rabe salad, the coolness of the burrata against the peppery broccolini and fast mouth shattering crunch of the breadcrumbs makes this a complete meal. Anyone else excited for all the spring produce to come?!



Serves 2; 40 min (to serve 4, just double everything)

  • 2 Globe artichokes
  • 1 bay leaf
  • 8-10 black peppercorns
  • 1 large egg yolk
  • 1 garlic clove
  • 1/2 tsp. dijon mustard
  • 1/2 c. extra virgin olive oil
  • 1/2 c. non GMO canola oil
  • pinch of salt
  • freshly ground pepper
  • 1 bunch broccoli rabe (broccolini , baby broccoli)
  • fresh burrata cheese
  • handful of fresh bread crumbs (recipe follows)
  • cayenne pepper
  • fresh chopped parsley
  • extra virgin olive oil



  1. Place 2 inches of water into a large enough pot to hold the two artichokes. Put the bay leaf + peppercorns directly into the water. Place a standing strainer on top of the water and add the artichokes into the strainer, clear of any water. Cover and let steam for 20-30 minutes, or until you gently pull a leaf and it comes right off (no tugging needed).
  2. Meanwhile, make the aioli. Grab a medium size bowl, preferably heavy, and place a wet dish towel underneath. It prevents the bowl from flying out from under you when you whisk in your oil. Into your bowl, crush or grate your garlic clove, add in the egg yolk and the mustard, mix until well blended. Whisking continuously, slowly add in a drop or two of oil at a time for the first 10 seconds, then start adding the oil in a gentle small stream. Keep whisking as the mixture thickens and you've poured in all of your oil; this should take up to 2 minutes long and no longer than 2 minutes. Season with salt and pepper to taste. Set aside.



  1. Preheat your oven to 425.
  2. Wash and cut the ends off your broccoli. Dry thoroughly and place into a large sheet pan, with room enough so that they brown. If your veggies touch, they'll steam instead of brown.
  3. Drizzle with a little olive oil, salt, a pinch of cayenne pepper and give it a gentle toss. Place into the oven for about 8-10 minutes, or until nicely charred in leafy spots.
  4. Place broccoli onto plates or onto a serving tray. Top with torn pieces of fresh burrata, handful of fresh bread crumbs, freshly chopped parsley, a pinch more of cayenne and a little flakey sea salt. Serve.