| 1 |
To prepare the artichokes, break off the stems and twist to remove any tough fibers. Trim the base so that the artichokes will stand upright. Trim the points from all the leaves and wash the artichokes well. |
| 2 |
Bring a large pan of water to a boil with the slice of lemon and bay leaf. Add a pinch of salt and, when the water is boiling, add the artichokes. Simmer for 35 minutes over a moderate heat. While the artichokes are cooking, prepare the sauce. |
| 3 |
Beat the egg yolks and garlic with a pinch of salt and pepper in a deep bowl, or in a food processor or blender. Add the olive oil, a few drops at a time, while whisking by hand, or in a thin, steady stream with the machine running. If preparing the sauce by hand, once half the oil is added, the remainder may be added in a then, steady stream. Add lemon juice once the sauce becomes very thick. When all the oil has been added, adjust the seasoning and add more lemon juice to taste. |
| 4 |
When the artichokes are cooked, the bottom leaves will pull away easily. Remove them from the water with a draining spoon and drain upside down on paper towels or in a colander. Allow to cool, and serve with the sauce aioli. Garnish with a sprig of chervil. |
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