1 cup mayonnaise

Salt and white pepper to taste

Pinch of cayenne pepper

1. Working with 1 artichoke at a time and using a serrated knife, cut about 1D2 inch (12 mm) off the top of an artichoke to remove the main cluster of thorns. Pull the small leaves off the bottom near the stem and discard. Trim the stem flush with the bottom. Using scissors, trim 1D2 inch (12 mm) off the top of each of the outer leaves, thus removing the thorny tips. Drop into a large bowl of cold water to which you have added the lemon juice to prevent discoloration while you trim the remaining artichokes.

2. Fill a large saucepan or pot half full of water, add the white vinegar and olive oil, and bring to a boil over high heat. Add the artichokes, cover and simmer until the bottoms are easily pierced with the tip of a knife, 40 to 50 minutes. (Smaller artichokes will cook a bit faster. Some cooks prefer to steam artichokes in a colander above boiling water).

3. Using tongs, transfer the artichokes, stem sides up, to a rack to drain as they cool. Invert the flat bottoms onto a platter, cover and refrigerate until chilled, at least 4 hours.

4. To make the aioli: With the motor running, add the garlic cloves to a food processor fitted with the metal blade and process until pureed. Add the red pepper and process until well blended. Add the mayonnaise and process. Add the salt, pepper and cayenne and taste for seasoning. Refrigerate the sauce in a tightly covered container until serving time.

5. To serve, place the artichokes on a platter or individual plates and spoon some of the aioli in the center. Serve the remaining aioli alongside. If desired, cut the large artichokes in half before serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)