Buttery Pan-Seared Artichokes with Ponzu Aioli


Buttery Pan-Seared Artichokes with Ponzu Aioli

Words usually flow pretty easily for me in this space. I just write like I’m having a conversation with you, like you’re here just chilling with me, sitting on my couch looking around my apartment, being nosey as shit. But today I’m kind of wordless. I’m a little mopey.

A strange heatwave has come through Los Angeles, making it kind of dreadful, honestly, and worst of all, Amelia is sick. She has a bit of a stomach flu that I’m trying to cure with brown rice. I’m hoping she sleeps it off. The psycho in me keeps checking her stomach while she sleeps, making sure it’s rising and falling. I have a feeling I’m going to be one of those crazy mothers who wakes up in the middle of the night to check and make sure the kids are still breathing. It’s a mama thing, I bet.

Today we have artichokes, which if I’m trying to make a good little segue, take a bit of mothering. At least in the beginning anyway. The whole act of cutting and trimming an artichoke is super easy, though I imagine even the most experienced cooks have to google it to be reminded exactly what needs to be done. There’s kind of a lot tasks, man!

Buttery Pan-Seared Artichokes with Ponzu Aioli

Buttery Pan-Seared Artichokes with Ponzu Aioli

Here’s the breakdown:

1. Trim the top.
2. Trim the stem.
3. Peel the stem, if you like. VERY optional.
4. Using scissors, trim the points off of each petal.
5. Cut in half and remove the center. It’ll be furry and strange.
6. Dat’s it.

After that it’s smooth sailing. I started off with boiling them (I don’t have a steam basket) in a mix of salted water, bay leaf, garlic and a lemon rind.

It’s not grilling season yet so I opted to finish these dudes in the pan with a quick sear in butter; and the butter was practically brown, so browned butter. Gloriousness, really!

You should be able to find ponzu sauce at most grocery stores, in their Asian section. It’s tart and fragrant and I looove it. If you can’t find it, don’t worry. You can sub-in any citrus, like lemon, Meyer lemon or even yuzu (if you can find it).

This appetizer serves 2 to 4 people, but I may have eaten an entire one to myself. So feel free to make this as Dinner for One.

Buttery Pan-Seared Artichokes with Ponzu Aioli

Buttery Pan-Seared Artichokes with Ponzu Aioli

0 from 0 votes



  • 1 dried bay leaf
  • 1 garlic clove
  • 1/2 teaspoon of salt
  • 2 whole artichokes
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter

Ponzu Aioli:

  • 1 tablespoon ponzu sauce
  • 1 large egg yolk
  • 1/4 cup olive oil
  • 3 tablespoons sunflower oil


  • To a medium pot, add three inches of water. Season the water with one dried bay leaf, garlic clove and salt. Turn the heat to medium heat until the water reaches a light simmer. Meanwhile, trim the artichokes. To do so, start by trimming the ends of the stem and cutting off the top of the artichoke. Grab a pair of scissors and trim each of the petals, discarding the pointy tops. Slice the artichoke in half and using a spoon, scoop out the furry center. Transfer to the simmering water, cut side down and allow to cook for 20 to 30 minutes, until the stems are tender when poked with a fork. Carefully remove the garlic clove and peel; reserving the inside, which should resemble a garlic paste.
  • To a blender, pulse together the garlic paste, ponzu sauce and egg yolk just until combined. Turn the blender on, and slowly pour in the olive oil and then the sunflower oil until combined. Salt to taste (ponzu can be a bit salty so I added none). Transfer to a small bowl and garnish with a pinch of freshly ground pepper.
  • To a saucepan, heat the olive oil over medium heat. When the oil is hot, add the butter. When the butter has browned, add the artichokes, cut side down. Cook until for about 2 to 3 minutes, until there's a visible light-sear on the artichokes. Remove and serve with the ponzu aioli.
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
Previous Post Next Post

You Might Also Like


Leave a Reply

Recipe Rating

  • Reply Elise September 18, 2014 at 4:32 pm

    Lovely! I just noticed though–you forgot to include the measurement for garlic paste in the aioli recipe! I imagine it’s probably a teaspoon or two?

    • Reply Elise September 18, 2014 at 4:40 pm

      JUST KIDDING! I just saw the part where you reserve the clove from the water. Sorry!

    • Reply Adrianna Adarme September 21, 2014 at 5:08 pm

      Ahh ok good good because I’m totally late in responding to this email. Hopefully they worked out for you! xo

  • Reply bev @ bevcooks April 24, 2014 at 6:04 am

    Those look divine. I hope sweet baby Amelia is okay!

  • Reply Francesca April 18, 2014 at 2:09 pm

    I think what makes what you do so successful is exactly your conversational approach; everyone feels warm and welcomed. Sorry to hear about Amelia feeling meh.. hope she turns around!

  • Reply Denisse @ Le Petit Chef April 12, 2014 at 7:59 pm

    Daaayum, I’m all over this. I’ve definitely been guilty of wolfing down a whole artichoke for dinner…on multiple occassions. I’ve never tried pan searing an artichoke, and the ponzu aioli? Genuis!

  • Reply Christina @ but i'm hungry April 10, 2014 at 11:33 am

    I love this! I’m always hauling home artichokes, because they are so gorgeous and full of potential, and then they sit around for a while, looking sad until I resort to boiling them up and dipping them in butter (which, admittedly, isn’t entirely a bad thing). THIS is the kind of artichoke inspiration I needed. Thanks!

    • Reply Adrianna Adarme April 10, 2014 at 2:04 pm

      Dude this recipe came from that exact same thing happening to me. Like two weeks ago I bought a beautiful artichoke that sat and the fridge until it went bad. UGH. So shameful.

  • Reply Norma | Allspice and Nutmeg April 10, 2014 at 11:30 am

    I love artichokes. This looks yum and that aioli sounds incredible.

  • Reply Laura @ Blogging Over Thyme April 10, 2014 at 9:18 am

    Oh no! I hope Amelia feels better soon! Btw–you are not alone on the paranoia thing, I am SURE I will be that type of mother too. I’m like that with my pets, so you can bet that I’ll be like that with my future children.

    These artichokes are so beautiful Adrianna! Just love them!

    • Reply Adrianna Adarme April 10, 2014 at 2:03 pm

      She’s back to normal today, barking way too much and being mischievous. xoxo

    1 2