Preheat the oven to 350 degrees F.
Fill a bowl with cold fresh water and squeeze the lemon half into it. With a small, sharp knife, trim the stem end, any tough exterior and sharp leaf tips from a baby artichoke, then cut it lengthwise into quarters and drop it in the lemon water. Repeat with the remaining artichokes.
In an ovenproof sauté pan large enough to hold all of the artichokes, heat 2 Tbs. of the olive oil over medium heat. Add the carrot and onion and sauté, stirring frequently, until tender, 7 to 10 minutes. Drain the artichokes and add them along with the wine into the pan with the carrot and onion, stirring and scraping to deglaze any pan deposits. Add the bay leaf, thyme and salt and pepper to taste. Cover the pan, transfer it to the oven and cook until the artichokes are tender, about 15 minutes.
In a mixing bowl, combine the shallots, parsley and vinegar, stirring with a wire whisk. Whisking continuously, drizzle in the remaining olive oil. Toss the artichokes with the shallot-parsley mixture. Let the artichokes come to room temperature before serving.
Meanwhile, in another mixing bowl, combine all the aioli ingredients and whisk until thoroughly blended. Set aside.
To serve, spoon the artichokes onto individual plates and drizzle with the aioli.
Need more help?
Chef Todd Mohr of WebCookingClasses.com shares his tips on braising. Want to learn more? Click here for a 14 day free trial from WebCookingClasses.com!
© 2007 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.