1 cup (120g) raw macadamia nuts
⅔ cup water
1 teaspoon fine sea salt
1 teaspoon lemon zest
1 ½ tablespoons freshly squeezed lemon juice
¼ teaspoon turmeric powder
½ whole lemon
2 whole, fresh artichokes
Place the macadamia nuts into a bowl and submerge them in enough water to cover them by a few inches. Transfer the bowl to the fridge. Refrigerate overnight, or for at least 8 hours. Drain and rinse the nuts.
Transfer the nuts, water, sea salt, lemon zest and juice, and turmeric powder to a high-speed blender. Blend for 3-4 minutes, or until you have a very smooth, creamy mixture, stopping to scrape the blender down if needed. If the mixture is not blending evenly, add a few extra tablespoons of water to the blender. Transfer the aioli to an airtight container and store in the refrigerator for up to four days.
When you’re ready to prepare the artichokes, slice the lemon crosswise into 3-4 ¼-inch thick slices. Fill a large pot with a few inches of water and fit it with a steamer basket. Bring the water to a simmer.
Use kitchen shears or scissors to snip the sharp tips off the artichoke outer leaves. Snip off any small leaves around the stem. Then, trim the stem. Use a serrated knife to cut the top ⅓ of the artichoke off crosswise. Repeat the process with both artichokes.
Place the artichokes into the steamer basket. Steam for 35-45 minutes, or until the artichokes have opened up and the leaves can be pulled off very easily.
Arrange the artichokes onto a serving platter with the macadamia lemon aioli. To enjoy, pull off artichoke leaves, dip them in the aioli, and use your teeth to pull off the tender artichoke and dip.