Skillet-Roasted Artichokes with Charred Lemons

Ingredients

2-4 large artichokes, 3 to 4-inches across

For the artichoke poaching liquid

2-3 quarts water

2 cups (480ml) white wine, use water is you prefer

⅓ cup (80ml) fresh lemon juice

1 small onion, halved

1 small head of garlic, halved

2-4 bay leaves

2-3 tbsp kosher salt, depending on water amount

2 tsp black, white, or pink peppercorns

2 tsp mustard seeds, optional

For lemony-herb aioli

3 garlic cloves, whole

1 large egg

1 large egg yolk

1 lemon, juice and zest

½ cup fresh herbs, mixed

1 cup (240ml) olive oil, extra virgin, vegetable, or canola

Kosher salt to taste

For serving

2-4 large lemons, sliced in half

3 tablespoons (45ml) olive oil

2 tablespoons (28g) unsalted butter

kosher salt and black pepper

Preparation

Lemony-Herb Aioli

As always, gather, weigh out, and prepare all ingredients and equipment prior to starting.

Add egg, garlic, lemon juice, lemon zest, and herbs in a tall container or immersion blender cup. Slowly pour in olive oil (or vegetable or canola) on top of the other ingredients, allowing everything to settle for 15 to 30 seconds. Now take your immersion blender, and place the head directly to the bottom of the cup, on a low speed, turn it on; as the aioli forms, slowly increase the speed and lift the head of the immersion blender until, allowing more olive oil to emulsify until all the olive oil has incorporated— season with salt to taste.

Place your herby lemon aioli into an air-tight container and store in the refrigerator for up to 2 weeks; this is a great set to prepare in advance before cooking your artichokes.

Poaching Artichokes

As always, gather, weigh out, and prepare all ingredients and equipment prior to starting.

Cut the stem off at the base of the artichoke, leaving about one inch of the stem attached. With kitchen scissors, snip off the pointy ends of the remaining leaves. With a sharp knife, slice the top of the artichoke off, approximately ¼ or so, and set aside.

In your Milo dutch oven, place all the ingredients for your poaching liquid and bring to a boil. Add your prepared artichokes, bring water back to boil, and immediately reduce heat to a simmer, simmering the artichokes for 30 to 40-minutes depending on the size —to check for doneness, poke a fork into the steam, the fork should glide right into the base.

Removed the artichokes and place them cut side down to allow them to drain and cool. When they are cool enough to handle, slice them in half from the base, removing the prickly center chokes with a spoon. You may be prepared the artichokes to this stage up to 24-hours in advance.

30-minutes before serving

In your Milo Skillet, heat the love oil and butter until the pan is piping hot. Season the cut side of the artichokes with salt and pepper and place, cut side up, into the skillet and cook for 2 to 3-minutes. Flip artichokes over and place a few sliced lemons, cut side down, into the skillet, and cook for 8 to 12-minutes, until both the artichokes and lemons are golden brown and caramelized.

Place roasted artichokes on your serving plates, sliced side facing up, along with the canalized lemons, finishing with some freshly chopped parsley and grated parmesan cheese.

Serve immediately with your extra lemony-herb aioli—Enjoy!