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1
Cut 2 of the lemons in half and squeeze the juice into a large bowl filled with cold water; drop squeezed lemon halves into water.
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2
Set bowl of lemon water next to your work area.
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3
Working with 1 artichoke at a time, remove the top few layers of dark green leaves, exposing the tender yellow leaves below.
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4
With a sharp paring knife, pare away the tough, fibrous outer layer around the base of the artichoke, then trim the tip of the artichoke off to flatten the top; you should still have about 2 inches of leaves above each heart.
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5
Drop each artichoke into the bowl of lemon water, as it is prepared (otherwise artichokes will darken).
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6
To cook artichokes, place them on a rack in a pan above simmering water and steam, covered, until a knife slides easily through the base of the artichoke and leaves are tender, about 12 to 15 minutes.
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7
Remove artichokes and plunge into a bowl of ice water to stop the cooking.
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8
Drain and set aside.
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9
To make the aioli, juice the remaining lemon.
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10
In a blender, puree the egg yolk with 2 tablespoons of the lemon juice, the garlic, and a hefty pinch of salt.
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11
(If using a food processor, use a whole egg.)
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12
With machine running, gradually pour in the extra-virgin olive oil in a very thin, steady stream.
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13
Then pour in neutral oil in a thin stream.
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14
Do not rush it; if you pour oil too fast, mayonnaise won?t thicken.
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15
When all the oil is incorporated, transfer aioli to a serving bowl and season, to taste, with more lemon juice and salt.
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16
Serve at once with cooled artichokes.
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17
If made ahead, cover with plastic wrap and refrigerate aioli and artichokes up to 1 day.
