Artichokes with Garlic Herb Aioli

Artichokes with a dipping sauce is one of my favorite appetizers. Here we combine fresh herbs and lemon with our best mayonnaise to make a delicious aioli for dipping.

2 artichokes

1 Tbsp cider vinegar

Aioli:

1/3 cup mayonnaise

1 clove garlic, pushed through press

6 leaves basil

1 tsp fresh thyme leaves

1 tsp fresh lavender leaves

4 leaves sage

1 Tbsp fresh chives, finely minced

1/4 tsp red pepper flakes (I used Turkish Aleppo)

zest of 1 lemon

juice of 1/2 lemon

Cut the top inch off the artichokes and trim the thorns off the leaves with scissors. Trim the stalk of its woody bark, if there is a stalk. Bring a medium pot of water to boil with the vinegar and boil the artichokes gently for about 30 minutes, or until the leaves pull off very easily. Drain and let the artichokes cool to room temperature.

Slice in half. Meanwhile, pulse the garlic, thyme, lavender and sage in a small processor, to a fine mince.

Whisk with the mayonnaise, chives, red pepper, zest and lemon juice.

Serve the artichokes with the dipping sauce.

Serves 2.

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