It is peak season for Artichokes
We love them on the grill or steamed, and this Tarragon-Lemon Aioli makes a great dipping sauce.

Originally brought here the Italians, all US artichokes are grown in California. Fresh artichokes should feel heavy for its size, and have fleshy, green leaves. Scars and blistering from the frost do not indicate a lack of freshness.

Tarragon-Lemon Aioli
This dipping sauce should be made ahead of time. It’s also great on many of other vegetables.

Ingredients
6 garlic cloves, peeled
2 fresh egg yolks (at room temperature)
1 cup olive oil
1 tablespoon fresh tarragon leaves, chopped
1/2 teaspoon sea salt
1 teaspoon fresh lemon juice

Directions
Combine the garlic, egg, tarragon, salt and pepper in a food processor or blender and puree until smooth.

Add the oil in a slow, steady stream, and continue to process until the mixture has formed a thick emulsion.

Thin by stirring in lemon juice.