Artichokes with Meyer Lemon Aioli

Ingredients

• ¼ cup canola oil
• ¼ cup olive oil
• 3 egg yolks
• 1 Tbs. Dijon mustard
• 3 garlic cloves
• ½ tsp. salt
• ¼ tsp. freshly ground white pepper
• + 9 more ingredients
• • 3 to 4 Tbs. fresh Meyer lemon juice
  • 2 lemons
  • 3 garlic cloves
  • 1 Tbs. salt, plus more, to taste
  • 4 black peppercorns
  • 15 to 20 small artichokes
  • ¼ cup extra-virgin olive oil
  • 1 Tbs. dried oregano
  • Freshly ground black pepper, to taste

To make the aioli, pour the canola oil and olive oil into a measuring cup with a spout. In a blender or food processor, combine the egg yolks, mustard, garlic, salt and white pepper. Pulse several times until the garlic is pulverized. With the motor running, add the oils in a slow, steady stream....

View full recipe at SpringPad