Leaves of Glory

Artichoke Leaves with Parmesan-basil Aioli

Makes about 48 filled leaves

Ingredients:

• 2 large artichokes
• 1/2 lemon
• 3/4 cup mayonnaise
• 1/3 cup grated Parmesan cheese
• 3 tablespoons chopped fresh basil
• 1 tablespoon lemon juice
• 1/4 teaspoon minced garlic
• 1/8 teaspoon pepper
• 2 tablespoons finely chopped fresh parsley for garnishing

Trim the stems of the artichokes flush with the bottom of the leaves. Trim the tops 1 to 1 1/2 inches. Remove 2 to 3 layers of the leaves around the bottoms and trim the remaining leaves with scissors to remove the thorns on the top. To prevent discoloration, rub all of the cut surfaces with the lemon. Cook in a steamer until tender and leaves can be pulled off easily, 45 minutes to 1 hour. Let cool.

Combine the mayonnaise, Parmesan, basil, lemon juice, garlic, and pepper in a small bowl. Refrigerate until chilled.

Gently remove the leaves from the artichoke, starting at the base, until the center is reached. Arrange the leaves flesh-side up on baking sheets. Remove and discard the small, thin center leaves. Using a spoon, scrape off the chokeÑthe prickly, inedible center. Discard. Trim the heart with a knife to remove any tough areas. Finely chop the hearts and add to the mayonnaise mixture.

To assemble: Place 1 teaspoon of the mayonnaise mixture on each artichoke leaf. (Make sure that each leaf is sturdy.) Arrange on a dish with the "handle" portion facing out and garnish with chipped parsley.

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