Artichokes and Aioli
- 2 artichokes, pointy ends trimmed off and stem cut off at base
- *optional: lemon slices, peppercorns, bay leaves and sea salt to flavor the cooking water
- -FOR AIOLI-
- 2 egg yolks
- 2 Tbsp lemon juice or apple cider vinegar
- 1 Tbsp filtered water
- 1/2 tsp sea salt
- *optional: pinch of dry mustard powder
- 1 cup expeller pressed walnut or macadamia oil
- ***A very light olive oil may be used, but often ends up bitter
- 1 Tsp lemon juice and 1 garlic clove minced for serving
- Cover the artichokes with water in a large pot with lemon, salt and seasoning
- Bring to a low boil and simmer for 1 hour, partially covered
- Whip out your food processor or blender
- Separate 2 eggs yolks from the whites, save the whites for a scramble
- Add vinegar or lemon juice to "cook" the egg yolk
- Add the water, salt, and mustard (if using)
- Start to blend and measure out 1 cup of oil
- Slowly drizzle the oil in a stream until it emulsifies into mayo
- Just before serving the artichoke, pull out a few large spoonfuls of mayo
- Add a minced garlic clove and 1 tsp lemon to the mayo for a fancy "Aioli"
- Dip the Artichoke leaves on the blunt edge into the Aioli
- Scrape off the meat on the underside with your teeth
- When all leaves are removed, scrape out the splintery leaves
- The best part of the entire choke is the bowl shaped base or "heart"
- Enjoy!