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| Meyer Lemon Aioli: |
| • | 3 egg yolks |
| • | 2 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | 1 tsp. garlic, minced |
| • | 1 tsp. Dijon mustard |
| • | 2 tbsp. water |
| • | 1 tsp. salt |
| • | 1 pint canola or corn oil |
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| Method: |
| 1. | Combine egg yolks, Meyer Lemon Concentrate, garlic, Dijon mustard, water and salt in a bowl. |
| 2. | Slowly whisk in oil until fully incorporated. |
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| Meyer Lemon Poached Artichokes: |
| • | 1 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | 1 head garlic, cut in half |
| • | 1 onion, peeled, cut in quarters |
| • | 3 bay leaves |
| • | 12 black peppercorns, cracked |
| • | 1 cup white vinegar |
| • | 8 cups water |
| • | 4 artichokes |
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| Method: |
| 1. | Combine all above ingredients in a pot except the artichokes and bring to a boil. |
| 2. | Peel the stems of the artichokes and trim the leaves with a pair of scissors. |
| 3. | Add artichokes to the pot and weigh down the artichokes so they won’t float. Use plates that are just small enough to fit within the diameter of the pot. |
| 4. | Cook for 30 minutes at a low simmer until soft and the leaves are tender by the stem. |
| 5. | Remove and serve either hot or cold with the Meyer Lemon Aioli. |
