Aioli sauce is a silky smooth and garlicky sauce similar to mayonnaise that is delicious on everything that comes from the garden. The purple basil adds extra flavor and a gorgeous hint of color.
2 garlic cloves, peeled
2 egg yolks
1/2-cup olive oil
Juice from 1 lemon or vinegar
8 leaves purple basil (Opal or Round Midnight)
With a sharp knife, cut the bottom stem from each artichoke so it will sit flat. Place the artichoke in a saucepan with two inches of water and a teaspoon salt. Bring to a boil, cover and reduce heat to simmer for 20 minutes. (Time will vary depending on the size of the artichoke.) Test for doneness by inserting a sharp knife through the center. It should push through easily.
While cooking, prepare the aioli: Smash the garlic and place in a blender. With the motor running, add the egg yolks one at a time, about 30 seconds.
With the blender on low, slowly add the olive oil in a slow steady stream. When the sauce begins to thicken, add the lemon juice ( or vinegar) and continue to add the oil, until the sauce thickens. Roll the basil leaves together and thinly slice (called a chiffonade) and add to the blender along with a dash of salt and ground pepper to taste. Whir until smooth, about 5 seconds. Transfer to 4 small dipping bowls and serve alongside cooked artichokes.