Artichoke Aioli

Makes 16 servings


  • 1 14-ounce can artichoke hearts, drained
  • 1 cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove
  • ½ teaspoon Italian seasoning
  • Salt
  • Ground black pepper
  • Vegetable Bundles, recipe below


Place artichoke hearts, mayonnaise, lemon juice, mustard, garlic and Italian seasoning in a food processor. Pulse to blend. Season to taste with salt and pepper. Serve with Vegetable Bundles.

Vegetable Bundles

Choose an assortment of fresh vegetables, including green onions, green beans, pea pods, celery, red bell pepper and/or zucchini.

Wash and trim vegetables. Cut into 4- to 5-inch lengths. Bundle several different vegetables together, wrap them in narrow strips of parchment paper and tie with kitchen twine. Stack the packaged vegetables and place in a covered plastic container. Cover with damp paper towels and container lid; refrigerate up to 2 hours.