Artichoke with aioli

Ingredients

2 artichokes

Aioli:
1 egg yolk
1 tbsp. minced garlic
1 tbsp. lemon zest
1 tbsp. lemon juice
Salt and pepper to taste
1 cup olive oil

Directions

Whisk egg yolk in a bowl with garlic, zest, juice, salt and pepper. Slowly whisk in the olive oil, drop by drop, until the dressing emulsifies. Refrigerate for up to 4 days.

Cut the tops of the artichokes off, and cut the stems off to get level bottoms. Place the two artichokes in a non-reactive pan. Add lemon slices, 1 teaspoon of salt and water to cover. Simmer the artichokes until just tender. When cool enough to handle, remove the inside artichoke with a spoon. Serve the artichoke in a bowl with the accompanying aioli, dipping the bottom of the artichoke leaves in the aioli.