Categories: Vegetables- Artichokes

Ingredients

• 2 (12 to 14 oz.) cans artichoke hearts (do not use marinated)
• 2 egg yolks
• salt and ground white or black pepper
• 1 Tbsp. water
• 1 Tbsp. lemon juice PLUS lemon wedges for garnish
• 2 garlic cloves, minced
• 1/2 cup canola oil
• 1/2 cup olive oil
• 1 cup heavy cream
• 1/4 cup freshly grated parmesan cheese

Directions

1. Drain and rinse the artichokes. Pat dry; set aside.

2. Heat the broiler.

3. Using an immersion blender, combine the egg yolks, a pinch each of salt and pepper, the water, the lemon juice and minced garlic in a 2 cup measuring cup. Stand the immersion blender in the measuring cup, then slowly pour in the oils so they settle on top of the other ingredients. With the blender held against the bottom of the glass, pulse until the mixture begins to emulsify, which will happen almost immediately. Continue to pulse, turning the blender a bit, but keeping it pressed against the bottom of the container. Keep pulsing until most of the aioli is emulsified, less than 1 minute, then slowly plunge the blender up and down a bit to mix thoroughly. Taste and adjust the seasoning and flavoring with additional salt, pepper and lemon juice as desired.

4. Beat the cream in a large, chilled bowl using a whisk or electric mixer until whipped to firm peaks.

5. In a large bowl using a spatula, gently told the aioli into the whipped cream to make a mousseline sauce. Gently fold in the grated parmesan. Taste the mousseline sauce and adjust the flavorings and seasonings as desired.

6. Arrange the drained artichokes in a 1 1/2 quart shallow gratin dish and gently spoon in the mousseline. Place the gratin under the broiler just long enough to lightly brown the top of the sauce, 1 to 3 minutes depending on the broiler.

7. Remove from heat and serve.

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