4 large artichokes
1 bay leaf
Juice of 1 lemon
2 cloves garlic, peeled and minced
Dill Garlic Mayonnaise:
2 eggs
Salt and pepper, to taste
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon dried mustard
2 cloves garlic, peeled and minced
1/2 teaspoon tomato paste
1 teaspoon dill
Pinch of saffron
1/2 cup olive oil
Cut artichokes 1/2 inch from top cone and clip leaf tips. With a small spoon, scoop out frizzy part of the artichoke heart and discard. Squeeze juice over artichokes. In a large pot, lined with a steamer, steam artichokes in 1 inch of water with bay leaf until tender, about 25 minutes. Remove from steamer. Place on plates and fan out leaves. Discard bay leaf. Serve with Dill Garlic Mayonnaise.
Dill Garlic Mayo
Place all ingredients in a food processor or blender, except olive oil. Process or blend for 10 seconds. While machine or blender is still running, slowly drizzle olive oil into mixture until mixture thickens. Chill mayo for at least 1 hour before serving with artichokes.
