4 globe artichokes
1 recipe lemon aioli (see recipe) or any favorite vinaigrette
Wash the artichokes to remove and grit between the leaves.
Snap off the stems at the base, so the artichokes stand upright. Use kitchen shears to trim the tips of each leaf. Rub the cut leaves with lemon to prevent discoloration.
Cook the artichokes in acidulated water, covered for 30 minutes or until the tip of a knife can easily pierce their bases. Turn the artichokes in the water every ten minutes to insure even color.
Drain the artichokes upside down on a towel.
Twist out the tender cone of inner leaves and reserve. Scoop out and discard the hairy inner choke.
Place the artichokes upright and surround with the tender leaves. Fill the centers with aioli and reserve.
½ cup neutral oil, such as grape seed, canola or sunflower
½ cup extra-virgin olive oil
2 garlic cloves, peeled and left whole
1 large egg at room temperatre
1 teaspoon Dijon-style mustard
1 teaspoon salt or to taste
2 tablespoon freshly squeezed lemon juice
Finely grated zest of 1 lemon
Freshly milled black pepper
In a bottle that has an opening small enough so that your thumb will cover the opening (such as a wine of beer bottle) shake together the canola and olive oils to mix. Anchor a heavy mixing bowl to the counter by placing it on top of a lightly damp and coiled kitchen towel.
Using a garlic press, crush the garlic into the mixing bowl. Add the egg, mustard and salt and whisk until smooth.
With one hand dribble the oils drop by drop into the egg mixture while whisking constantly with the other hand. Continue until the egg starts to thicken. Gradually increase the flow of oil until it has been completely incorporated. You will have a thick glossy mayonnaise. Whisk in the lemon juice and zest. Season with salt and pepper. Season with black pepper and additional salt if desired.
Recipe Property of Peter Berley