Artichokes with Roasted Garlic Aioli

By maredan

Ingredients

• 1 * 1 egg yolk
• 1 * 1 teaspoon white wine vinegar
• 1 * 1 teaspoon Dijon mustard
• 1 * 1 cup grape seed oil
• 1 * 1 head garlic, roasted*
• 1 * 1 pinch Salt and pepper
• * Lemon juice to taste
• 12 * 12 baby artichokes (poivrade variety, which are the tiny ones)
• 1 to 2 * 1 to 2 lemons
• 2 to 3 * 2 to 3 tablespoons olive oil

Details

Servings 4

Preparation

Step 1

1. Make the aioli: Beat the yolk with the vinegar and mustard. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season with salt, pepper, and lemon juice, to taste.
2. Prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you’re trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.
3. *To roast a head of garlic, wrap in foil and bake for an hour at 350°F/180°C.