Using a serrated knife, cut the top third off of each artichoke and cut off the stem. using kitchen scissors, trim the top part of each remaining leaf. In a large pot, cover the artichokes with water, bring to a boil, reduce the heat to a simmer, and cook until the heart is tender enough to be pierced with a fork, about 20 minutes or so, depending on the size of your artichokes. drain upside down in a colander for a few minutes and then chill. you can certainly serve the artichokes hot if you prefer, but chilled is nice in the summer months.
2 cloves garlic
1-2 tsp lemon juice
¼ tsp salt
¼ tsp white pepper
1 egg plus 1 egg yolk
1 ½ cups olive oil
1/3 cup fresh tarragon, chives, and/or parsley, being careful to remove the stems
Combine the garlic, salt, pepper, lemon juice in a food processor until smooth. With the processor running, add the eggs and blend well. also while running, slowly drizzle in the olive oil. add the chopped herbs, pulse a couple of times to blend and serve.
Chilled artichokes make a great picnic lunch as well, and if you’re not in the mood to make the aioli, a simple vinaigrette, some lemon butter, r even just a dollop of mayonnaise would make a great accompaniment.