Artichoke Hearts with Cucumber Aioli
Aïoli is a traditional garlic mayonnaise that blows store-bought mayo out of the water. A tip for success: Be sure your ingredients and cooking tools are at room temperature before beginning.
For the aïoli
4 garlic cloves, finely minced to the consistency of a paste
For the artichoke hearts
3 (9-ounce) boxes frozen artichoke hearts
Prepare the aïoli
Combine the garlic, egg yolks, mustard, salt, and 2 tablespoons lemon juice in a food processor or blender. Process for 30 seconds. With the machine running, gradually add the olive oil through the feed tube, a few drops at a time to start. Continue to slowly add the oil in a fine stream until it has been incorporated and the aïoli is thoroughly blended and has thickened. It will be slightly thinner than commercial mayonnaise. Adjust salt and lemon juice to taste.
Prepare the artichoke hearts
Blanch the hearts by dropping them into a pot of generously salted, boiling water with the crushed garlic cloves. Cook for about 4 minutes. Immediately plunge them into a bowl of ice water until they’re no longer warm. Pat dry with paper towels. If necessary, cut into bite-size pieces.
The artichoke hearts can be prepared up to 2 days ahead and kept covered and refrigerated. The aïoli can be made up to 3 days ahead and kept covered and refrigerated.