Roasted Baby Artichokes with Aioli

Not all artichokes are created equal. Some are actually quite tough. So don’t be at all shy about peeling off the outer leaves until you are left with just tender inner leaves. Baby artichokes make a beautiful presentation because they have no “choke.” You can find recipes for roasted artichokes that do not require steaming first, but I find the steaming necessary to prevent the artichokes from becoming too dry. So why roast at all? Because roasting brings out a nutty, sweet flavor that would otherwise be missed. The aioli—that heavenly garlicky mayonnaise—is optional but highly recommended.

SERVES 4

INGREDIENTS:

AIOLI:

MAKES ABOUT 1 CUP

• 6 garlic cloves
• 2 large egg yolks
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and white pepper
• 1 cup pure olive oil, or ½ cup peanut oil and ½ cup extra virgin olive oil

ARTICHOKES

• Juice of 1 lemon
• 12 baby artichokes (about ¾ pound)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh thyme leaves
• Salt and freshly ground black pepper
• Aioli (recipe follows)

INSTRUCTIONS:

AIOLI:

1. In a food processor or blender, process the garlic until pureed. Whisk the egg yolks in a small bowl until smooth and add to the garlic, along with the lemon juice, mustard, and salt and pepper to taste. Process until smooth.
2. With the machine running, very slowly pour in the oil in a slow, steady stream. Let the machine run until you have a thick, shiny sauce.
3. Serve at once or cover and refrigerate for up to 4 hours.

ROASTED BABY ARTICHOKES

1. Fill a large bowl with water and add the lemon juice. Prepare the artichokes one at a time so they do not discolor. First, pull off the outer leaves and discard. With a paring knife, trim the stem, keeping it as long as possible. Using kitchen scissors, cut off the prickly leaf tips. With a large knife, cut the artichokes in half vertically and place in the water.
2. Steam the artichokes over boiling water until just barely tender, about 15 minutes.
3. Meanwhile, preheat the oven to 425°F. Lightly oil a baking sheet large enough to hold the artichokes in a single layer.
4. In a large bowl, toss the artichokes with the oil and thyme. Season with salt and pepper to taste. Arrange in a single layer on the baking sheet.
5. Roast for about 20 minutes, until the artichokes are completely tender and beginning to brown on the edges, stirring or shaking the pan occasionally for even cooking.
6. Serve warm or at room temperature, passing the aioli at the table.