CHEF JEFF — ONE BYTE AT A TIME: Roasted Artichokes

Tarragon and chili flakes spice up this tasty dish.

Roasted Artichokes

4 globe artichokes, stems peeled

2 lemons

2 egg yolks

2 cups extra virgin olive oil

1 tablespoon cold water

2 tablespoons garlic, crushed in mortar and pestle

1 tablespoon chili flakes

2 tablespoons chopped fresh tarragon

2 teaspoons salt

Olive oil

Place artichokes in pot, with enough water to cover. Cut lemons in half, squeeze juice into water with artichokes. Bring to simmer. Cook for 30 to 45 minutes, until stems are tender. Chill artichokes. Cut into quarters, remove choke. Place yolks in bowl. Slowly whisk in oil. When it begins to get thick, add water a drop at a time. Continue whisking, drizzling in oil until completely incorporated. Add garlic, chili, tarragon, salt, to taste. Set aside. Preheat oven to 400 degrees. Brown cut sides of artichoke in saute pan with oil, just until golden brown. Roast in oven for about 5 minutes. Serve with aioli.

Yield: Serves 4.

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