Recipe courtesy Katie Baker of The Gracious Plate
This dish typically serves eight people
For the Aioli
• 1 egg
• ¾ cup neutral cooking oil
• 1 garlic clove, minced
• Zest and juice from 2 mandarin oranges
• 1 tablespoon plus 1 teaspoon dried tarragon
• ½ teaspoon kosher salt
For the Artichokes
• 4 lemons, halved and seeded
• ½ cup white wine
• 4 medium artichokes
• Olive oil, as needed for roasting or grilling
• Sea salt, to garnish
To Prepare Aioli
day in advance, use a stick blender to blend the egg until foamy, then
slowly drizzle in oil until the two are combined to form a thick sauce.
Add garlic, zest, juice, tarragon and salt. Blend until combined. Chill.
To Prepare Artichokes
a medium bowl, juice lemons and fill bowl halfway with cold water. Add
lemon rinds and wine. Set aside. Prepare each artichoke by trimming the
stems to 1 inch. Remove small tough outer leaves from the bottom of the
artichoke. Use a paring knife to peel a thin layer off the outside of
the stem. Cut ½ inch off the top of the artichokes. Using kitchen
scissors, cut the spiky tips off the leaves. Halve the artichokes. Use a
paring knife to cut the fuzzy choke out of the center, and discard.
a medium saucepan, bring strained lemon juice and water to a low boil.
Add artichoke halves to the pot, and poach on medium for 20 minutes, or
until the leaves are just tender. Strain artichokes, then return them to
a sauce pot to steam away excess moisture. Place artichokes center up
on a baking tray. Drizzle with olive oil and lightly salt. Broil at
500°F for 10 minutes. Transfer to a serving platter and sprinkle with
flakey salt. Serve warm with chilled aioli.