Artichokes with Roasted Garlic Aioli
- serves 4
Homemade aioli with tender artichokes for dipping - a great party hors d'oeuvre!
1 egg yolk
1 tsp white wine vinegar
1 tsp Dijon mustard
1 cup grape seed oil
1 heads garlic, roasted*
1 pinch Salt and pepper
Lemon juice to taste
12 baby artichokes (poivrade variety, which are the tiny ones)
1 to 2 lemons
2 to 3 tablespoons olive oil
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.