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Artichauts avec Mayonnaise au Citron

FRANCE

Artichokes with Lemon Mayo

SUBMITTED BY

Alice

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Alice’s instant pot hack expedites the process of cooking artichokes and makes it easy as can be!

Artichauts avec Mayonnaise au Citron, or artichokes with lemon mayonnaise, is a classic French dish that reflects the country’s deep-rooted appreciation for seasonal produce, simple preparations, and elegant flavors. While the combination of artichokes and mayonnaise may seem straightforward, its history is woven into the fabric of French culinary tradition, especially within the context of Provence and the Parisian bistro culture.

Origins of Artichokes in France

The artichoke, Cynara scolymus, is believed to have originated in the Mediterranean, with early traces dating back to ancient Rome and Egypt. It was introduced to France in the 16th century, reportedly by Catherine de’ Medici when she married King Henry II. She brought not only her court and customs but also her favorite foods from Italy, including the artichoke, which quickly gained popularity among French nobility.

Over time, artichokes became widely cultivated in Brittany and the south of France. Their peak season, from spring through early summer, made them a celebrated part of the French table. In traditional cuisine, artichokes were often served chilled with vinaigrette or warm with butter—but the pairing with mayonnaise, especially with a bright twist of lemon, offered a rich yet refreshing contrast.

The Rise of Mayonnaise

Mayonnaise itself has a debated origin, but one prevailing theory credits its creation to French chef Duke de Richelieu in the 18th century, after the capture of Mahón (hence “mahonnaise”) in Spain. Regardless of the exact birthplace, mayonnaise quickly became a cornerstone of French cuisine. Its creamy texture and subtle tang made it a versatile sauce for vegetables, fish, and meats.

In the late 19th and early 20th centuries, French bistros began serving cold boiled artichokes with freshly made mayonnaise. This presentation allowed diners to pluck each tender leaf, dip it into the sauce, and enjoy the slow, satisfying ritual of eating artichokes leaf by leaf. Lemon juice was often added to the mayonnaise to enhance the flavor, cut the richness, and complement the subtle nuttiness of the artichoke.

Artichauts avec Mayonnaise au Citron in Modern France

Today, Artichauts avec Mayonnaise au Citron remains a beloved appetizer throughout France. It appears on menus in home kitchens, cafés, and Michelin-starred restaurants alike. The lemon mayonnaise not only adds brightness but also reflects a broader French culinary principle: balancing richness with acidity for a harmonious bite.

The dish is especially popular in spring and early summer, aligning with artichoke season. Many French families still prepare it as a weekend lunch starter, often accompanied by crusty baguette and crisp white wine. It’s also appreciated for being both simple and refined—a hallmark of timeless French cuisine.

The history of Artichauts avec Mayonnaise au Citron is a testament to France’s culinary ethos: showcasing quality ingredients with finesse. From royal courts to casual bistros, the humble artichoke and the rich, citrusy mayonnaise it’s served with have secured their place in French food history. This dish continues to charm palates with its elegant simplicity and seasonal appeal.

Artichauts avec Mayonnaise au Citron

Servings 4
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Equipment

  • instant pot or pressure cooker

Ingredients
  

  • 2 medium artichokes
  • 1 egg separated into yolk and white
  • juice of ½ a lemon
  • 1 tsp dijon mustard
  • salt & pepper to taste
  • ⅓ cup vegetable oil
  • ⅓ cup olive oil

Instructions
 

For the artichokes

  • Prepare the artichokes for cooking. Slice the stems off, leaving about ½-inch, and remove the lower leaves. Slice about ½- to 1-inch off the top of each artichoke, then use kitchen scissors to snip the tips of each outer leaf. If desired, rub lemon juice over cut surfaces to prevent browning.
  • Fill the Instant Pot with 1.5 cups water. This is the recommendation for a 6 quart Instant Pot. If you have an 8 quart Instant Pot, you will need to increase the water to 2.5 cups. Place the trivet in the Instant Pot, and put the artichokes upside down on the trivet. Seal the lid on the Instant Pot, and set the cook time for 20 minutes. It will take a few minutes to come to pressure.
  • When the artichokes are finished cooking, turn the valve on the lid to manually release the pressure. Be careful when doing this; wear an oven mitt and step away from the steam. Once the Instant Pot is finished releasing pressure, remove the lid. The artichokes are ready if a fork can easily be inserted into the stem and the leaves can be easily pulled off. Use tongs to take the artichokes out. You can also let them sit in the Instant Pot with the lid closed for a few minutes after the pressure releases. This will make them even softer.

For the lemon mayo

  • Mix the egg yolk, mustard and lemon together in a bowl.
  • Mix the two oils together and add in thin drizzle to the egg yolk whisking constantly. It’s important to go slowly at the beginning but once you’ve added about half you can speed up a little.
  • Whisk the egg white to soft peaks and then fold into the mayonnaise.
  • Season to taste.

To eat

  • Pull the leaves out one by one from the outside in, dip the bottom part of the leaf in the mayo, and use your teeth to scrape out the soft flesh.
Course: Lunch, Snack
Region: Europe

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.