Print Recipe Pernod-Scented Artichokes with Black Olive Aioli
Servings: 4 people
- 4 large artichokes
- 2 cups white wine
- 1 small yellow onion, peeled and thinly sliced
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- 1 garlic clove, peeled and thinly sliced
- 1 teaspoon whole black peppercorns
- 1 tablespoon Pernod
- 2 bay leaves
- 2 teaspoons salt
- Black Olive Aioli, for serving, see recipe below
Black Olive Aioli
- 1 cup mayonnaise
- 12 pitted black Greek olives (Kalamatas), halved
- 2 garlic cloves, peeled and crushed through a press
- 2 teaspoons fresh lemon juice
- Freshly ground black pepper
- In a large, nonreactive pot, put in one quart of water and the lemon slices.
- Trim ½ inch off the stem and top ends of the artichokes. Use a peeler to peel the tough skin off the stem of the artichoke. Pull off the toughest outer leaves. With the kitchen scissors, cut off the prickly points of the remaining leaves. As you finish trimming each artichoke, place it in the lemon water so it doesn’t brown.
- Put the wine, onion, lemon slices, oil, garlic, peppercorns, Pernod, bay leaves and salt in the pot with the artichokes. Add more water (if necessary) to cover the artichokes and set over medium heat. Bring to a boil, then lower the heat slightly, cover, and simmer briskly until the artichokes, when tested with the tip of a paring knife from the stem end, are tender, about 50 minutes.
- Drain well and pull apart the leave slightly so that the artichoke looks like a flower. Serve warm, with a small bowl of the aioli, for each diner, for dipping.
Black Olive Aioli
- Place all ingredients in a small food processor. Blend with short bursts of power just until thoroughly mixed; good-sized pieces of olive should remain. Transfer to a bowl, adjust the seasoning and stir to mix. Use immediately or cover and refrigerate for up to 3 days. Return to room temperature if chilled before using. Makes about 1 cup.