Artichokes with Lemon Aioli

- 4 medium artichokes
- 1 cup dry white wine
- Freshly squeezed juice of 1 lemon
- 2 bay leaves
- 1⁄2 cup chopped fresh basil leaves
- 1 teaspoon coriander seeds
- 1⁄2 teaspoon black peppercorns
- 5 garlic cloves, peeled and smashed
- 1 cup extra-virgin olive oil
- Lemon Aioli
Instructions:
Artichokes are so unusual in appearance and in the way they are eaten that they can seduce even itinerant vegetable haters.The tender flesh is really irresistible. Placing several artichokes at different spots on the family table for people to share is a sure conversation starter as everyone compares their opinions on this spiky vegetable and takes turns tearing off the leaves and dipping them. When you get to the hairy-looking choke, scrape it off and pare it away to reveal the heart, which can then be divvied up for happy consumption.
- Preheat the oven to 400°F. Prepare the artichokes: Cut off the top thorny tip (about 1 inch from the top) using a serrated knife, and cut off the bottom of the stem. Pull off the tough outer leaves. Trim the outer layer of skin around the bottom with a sharp paring knife.
- Place the artichokes upside down in a deep casserole dish and add the rest of the ingredients except the lemon aioli, plus enough water to cover the artichokes. Cover and bake until the bottoms are tender and easily pierced with a fork, about 1 hour.
- Remove the artichokes from the baking pan and serve each artichoke with a dollop of lemon aioli or use it on the side as a dipping sauce.