Braised Artichokes with Horseradish Aioli

To make the aioli, in a small food processor, combine the egg yolk, garlic and a pinch each of salt and pepper. Pulse several times until the garlic is finely chopped and the ingredients are combined. With the machine running, slowly add a few drops of the oil, then follow with a slow and steady stream of oil until the mixture is thoroughly combined. Transfer to a bowl and stir in the cayenne and horseradish, adding more to taste if desired. Season with salt and pepper. Cover and refrigerate until ready to use.

To prepare the artichokes, fill a bowl with water and squeeze the juice from the lemon half into it. Working with one artichoke at a time, snap off the dark green leaves until you reach the tender yellow inner leaves. Using a small, sharp knife, pare away any tough green patches from the bottom of the artichoke, then cut off the top 2 inches (5 cm) of the artichoke. Cut the artichoke in half lengthwise, then scoop out the fuzzy choke. Drop the artichoke halves into the lemon water as you finish trimming them to prevent them from discoloring.

In a large sauté pan over medium-high heat, melt the butter. Add the artichokes, garlic and thyme and cook, stirring occasionally, until the artichokes are golden brown all over, about 4 minutes. Add the wine and chicken stock and a pinch each of salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer until the artichokes are very tender, 25 to 30 minutes.

Remove the artichokes from the liquid and cut each piece in half lengthwise. Sprinkle the aioli lightly with cayenne, if desired, and serve the artichokes with the aioli alongside. Serves 4.

Williams Sonoma Test Kitchen