Braised Artichokes with Preserved Meyer Lemon, Tarragon and Aioli

By | June 01, 2013


To Prepare Artichokes

Combine the first seven ingredients in a large pot and bring to a rolling boil.

Add the artichokes and cook until the stems are just fork tender (20–30 minutes depending on size). Remove and chill until cooled. Cut each artichoke in half and remove the choke. Heat the olive oil in a skillet large enough to hold all 10 artichoke halves, or use 2 pans.

Add the artichokes, heart side down, and quickly sear, about 30 seconds. Add the garlic and sweat, about 30 seconds, taking care that it does not burn. Reduce the heat and deglaze the skillet with the white wine. Cover and continue to cook over low heat about 5 minutes. If the wine begins to cook down too far, add a small amount of water.

Remove the artichokes and place on a large platter. Add the lemon, tarragon, salt and butter to the skillet. Stir until the butter is absorbed and the wine mixture is thickened. Pour over the artichokes. Serve with aioli. 

To Prepare Aioli

In a blender with the top removed, combine the first five ingredients. Begin to blend on a very low setting. While blending, add the oil very slowly and continuously. The mixture will emulsify to a consistency of mayonnaise/aioli. You may not need to use all of the oil. Taste and adjust seasonings, adding additional salt as needed.

Recipe courtesy of Chef Austin Perkins, executive chef at Nick’s Cove Restaurant and Cottages in Marshall.


  • 5 cloves garlic
  • 1 gallon water
  • 3 lemons, halved
  • 1 quart white wine
  • 7 peppercorns
  • 2 shallots, quartered
  • 2 tablespoons kosher salt
  • 5 medium artichokes, thorns removed
  • 1⁄4 cup extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 1 1⁄2 cup white wine
  • Rind of 1 preserved lemon (available at most specialty markets), all pith and meat removed, minced
  • 1 tablespoon minced tarragon
  • Pinch kosher salt
  • 1 tablespoon butter
  • 5 medium artichokes, cleaned of thorns
  • 2-3 cloves roasted garlic (cut the top off a head of garlic, brush with olive oil and roast on a baking pan for 30 minutes in 350° oven, until golden brown and softened—squeeze the garlic out of the skin while it is still warm)
  • 4 egg yolks
  • 1 teaspoon salt
  • Juice of 1⁄4 lemon
  • 1/2 teaspoon Dijon mustard
  • 2 cups vegetable oil
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