Roasted Artichokes with Orange Tarragon Aioli

Recipe courtesy Katie Baker of The Gracious Plate

This dish typically serves eight people

For the Aioli 

• 1 egg
• ¾ cup neutral cooking oil
• 1 garlic clove, minced
• Zest and juice from 2 mandarin oranges
• 1 tablespoon plus 1 teaspoon dried tarragon
• ½ teaspoon kosher salt

For the Artichokes

• 4 lemons, halved and seeded
• ½ cup white wine
• 4 medium artichokes
• Olive oil, as needed for roasting or grilling
• Sea salt, to garnish

To Prepare Aioli

A day in advance, use a stick blender to blend the egg until foamy, then slowly drizzle in oil until the two are combined to form a thick sauce. Add garlic, zest, juice, tarragon and salt. Blend until combined. Chill.

To Prepare Artichokes

In a medium bowl, juice lemons and fill bowl halfway with cold water. Add lemon rinds and wine. Set aside. Prepare each artichoke by trimming the stems to 1 inch. Remove small tough outer leaves from the bottom of the artichoke. Use a paring knife to peel a thin layer off the outside of the stem. Cut ½ inch off the top of the artichokes. Using kitchen scissors, cut the spiky tips off the leaves. Halve the artichokes. Use a paring knife to cut the fuzzy choke out of the center, and discard.

In a medium saucepan, bring strained lemon juice and water to a low boil. Add artichoke halves to the pot, and poach on medium for 20 minutes, or until the leaves are just tender. Strain artichokes, then return them to a sauce pot to steam away excess moisture. Place artichokes center up on a baking tray. Drizzle with olive oil and lightly salt. Broil at 500°F for 10 minutes. Transfer to a serving platter and sprinkle with flakey salt. Serve warm with chilled aioli.