Small Bites

Roasted Artichokes with Orange Tarragon Aioli

Make the most of your artichokes with this Roasted Artichokes with Orange Tarragon Aioli recipe from Katie Baker of The Gracious Plate.

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.