Seriously Simple: Spring ahead with this tasty dish
1 tablespoon olive oil
Favorite seasoning salt
For the aioli:
3 garlic cloves
1 cup mayonnaise
2 teaspoons lemon zest
1 1/2 teaspoons anchovy paste
3 tablespoons freshly grated Parmesan cheese
Pinch of white pepper
1. Working with 1 artichoke at a time and using a serrated knife, cut about 1/2 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.
2. Using scissors, trim 1/2 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.
3. Fill a large pot half full of water, add the lemon slices, olive oil, and seasoning salt; 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 faster.)
4. 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. (You can either serve them whole, which will serve 4, or cut each in half and this will serve 8.)
5. To make the aioli: With the motor running, add the garlic cloves to a food processor and process until pureed. Add remaining ingredients and process. Taste for seasoning. Refrigerate the sauce in a tightly covered container until serving time.
6. To serve, place the artichokes on a platter or individual plates and spoon some of the aioli in the center of each artichoke or artichoke half. Serve the remaining aioli alongside.
(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.)