Oven-Braised Baby Artichokes with Lemon Aioli
Serving Size / Yield
- Oven-Braised Baby Artichokes:
- 1/2 lemon
- 8 baby artichokes
- 3 Tbs.s extra-virgin olive oil
- 1 medium carrot, cut into 1/4-inch dice
- 1 small yellow onion, cut into 1/4-inch dice
- 2 C. white wine
- 1 bay leaf
- 1 Tbs. chopped fresh thyme leaves
- Freshly ground white pepper
- 1 Tbs. chopped shallots
- 1 tsp. chopped parsley
- 1 Tbs. sherry vinegar
- Lemon Aioli:
- 1 C. good-quality mayonnaise
- 1 Tbs. fresh lemon juice
- 1 tsp. grated lemon zest
- Kosher salt
- Pinch of sugar
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.
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