Artichoke Tapenade with Lemon Aioli

INSTRUCTIONS:

Prep and Cook the Artichokes:

1. Fill a large bowl with cold water and squeeze in half a lemon.
2. Trim each artichoke — cut off the top third, snap off dark outer leaves until you reach the pale yellow-green inner leaves, and peel the stem with a vegetable peeler.
3. Halve each artichoke and scoop out the fuzzy choke with a spoon. Rub cut surfaces with the remaining lemon half and drop into the lemon water.
4. Bring a large pot of salted water to a boil. Add garlic cloves, bay leaf, and artichoke halves.
5. Simmer until the artichokes are completely tender when pierced with a knife — about 15-20 minutes.
6. Drain and let cool. Remove and discard the bay leaf. Reserve the garlic cloves.

Make the Artichoke Tapenade:

1. Add cooked artichoke hearts, reserved boiled garlic, Kalamata olives, capers, raw garlic, lemon juice, and olive oil to a food processor.
2. Pulse until chunky — you want texture, not a smooth paste. 5-6 pulses.
3. Transfer to a bowl. Fold in chopped parsley. Season with salt and pepper.

Make the Lemon Aioli:

1. Whisk egg yolk, grated garlic, lemon juice, lemon zest, and salt together in a bowl until combined.
2. Begin adding neutral oil drop by drop, whisking constantly, until the emulsion takes hold.
3. Once it starts to thicken, increase to a slow, steady stream while continuing to whisk until all oil is incorporated and the aioli is thick and glossy.
4. Taste and adjust salt and lemon as needed.

To Plate:

1. Spoon artichoke tapenade onto each cracker.
2. Drizzle lemon aioli over the top.
3. Squeeze fresh lemon over the artichoke.
4. Finish with flaky sea salt.