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

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