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Carefully drain the liquid from the jar of marinated artichoke hearts. Reserve 2 tablespoons of this liquid and set aside. Place the drained artichoke hearts into a tall, narrow jar or a container suitable for an immersion blender.

To the jar with the artichoke hearts, add the zest from the lemon, the grated Parmesan cheese, and the red pepper flakes.

Squeeze the lemon to extract 1 tablespoon of fresh lemon juice and add it to the jar. Follow with the mayonnaise and the 2 tablespoons of reserved artichoke liquid.

Using an immersion blender, blend all the ingredients together until the mixture is completely smooth and creamy. Ensure there are no large chunks of artichoke remaining.

Season the aioli with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Taste and adjust seasoning as needed, adding more salt or pepper to your preference. Serve immediately or refrigerate in an airtight container.


Carefully drain the liquid from the jar of marinated artichoke hearts. Reserve 2 tablespoons of this liquid and set aside. Place the drained artichoke hearts into a tall, narrow jar or a container suitable for an immersion blender.

To the jar with the artichoke hearts, add the zest from the lemon, the grated Parmesan cheese, and the red pepper flakes.

Squeeze the lemon to extract 1 tablespoon of fresh lemon juice and add it to the jar. Follow with the mayonnaise and the 2 tablespoons of reserved artichoke liquid.

Using an immersion blender, blend all the ingredients together until the mixture is completely smooth and creamy. Ensure there are no large chunks of artichoke remaining.

Season the aioli with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Taste and adjust seasoning as needed, adding more salt or pepper to your preference. Serve immediately or refrigerate in an airtight container.
