Braised Artichokes with Lemon Aioli

Preheat the oven to 400 degrees F.

Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke. Then cut each artichoke in half, from stalk to tip, and remove the choke with a spoon. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep from browning.

Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices. Pour the chicken stock and wine around the sides, drizzle the remaining olive oil over the tops of the artichokes and sprinkle with salt and pepper. Cover and bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.

While the artichokes are baking, make the lemon aioli in a food processor fitted with the metal blade. Combine the egg yolks, mustard, and roasted garlic and process until smooth. Add the lemon juice and pulse to combine. With the motor running, slowly drizzle in the oil until it a thick, creamy emulsion forms. Add the lemon zest and pulse to combine. Season to taste with salt and pepper.