Preparation

• Trim about 1/2 inch off the tops of the artichokes, cut off the stems, and use kitchen shears to cut off the pointy tips of the outer leaves. Rinse the artichokes.
• In a large, wide pot, bring about 2 inches of water to a simmer over medium heat. Set a steamer basket in the pot, add the artichokes, and cover. Steam until an outer leaf pulls out easily, 30 to 35 minutes.
• Meanwhile, put the egg yolks, garlic, lemon juice, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl and beat with a hand mixer on medium speed until pale yellow and foamy, about 1 minute. Slowly drizzle in the oil while mixing on medium-high speed until emulsified. If necessary, stir in a little warm water to thin the aïoli. Serve with the steamed artichokes for dipping.