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1
Trim the stems off the artichokes and strip off any extra leaves.
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2
Using a very sharp knife, carefully cut off a generous one-third at the top of each artichoke.
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3
This will remove most of the thorns and expose the center of the artichoke.
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4
Rinse the chokes thoroughly, then arrange them in the slow cooker insert (an oval-shaped cooker works best).
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5
Pour in the water, cover, and cook on low for about 6 hours, or until a fork easily pierces the stem end of the choke or a leaf can easily be pulled off.
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6
Meanwhile, prepare the stuffing or mayo.
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7
To make the stuffing, break up the bread slices and put them in the bowl of a food processor.
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8
Pulse until the bread is in large crumbs.
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9
Add the parsley, garlic, tomato, lemon juice, olive oil, and salt to taste and pulse until thoroughly mixed.
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10
To make the mayo, place the vinegar, egg, and mustard in the bowl of a food processor or a blender and mix thoroughly.
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11
With the machine running, drop in the garlic cloves, then slowly pour in the vegetable oil.
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12
Pouring the oil slowly is important to the process of thickening the mayo.
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13
When the mayo has thickened, drop in the tarragon and pulse just until thoroughly mixed in.
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14
(If you let the machine continue to run, you will have green mayo, which, in some cases, might be just the ticket.)
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15
Add salt and freshly ground pepper to taste.
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16
Carefully remove the artichokes from the water using tongs and invert them in a colander or strainer so that any excess water can drain out.
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17
Using a spoon or your fingers, pull out the fuzzy center choke of each artichoke, leaving a nice hole.
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18
(It is important to let the artichokes cool somewhat before attempting to remove the chokes so that you do not burn your fingers.)
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19
If you are using the stuffing, spoon some of the stuffing into each cavity.
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20
Spoon the mayo into small bowls for dipping.
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21
Serve warm or at room temperature.
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22
(Unstuffed artichokes can be eaten even cold.)
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23
For some fun and entertainment at your next party, give several guests a large mortar and pestle and the ingredients for the mayo and let them make the mayo by hand.
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24
Put the vinegar, egg, mustard, and garlic in the mortar and smash it up.
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25
Incorporate the the vegetable oil a few drops at a time, pounding it in with the pestle, until the mayo is nice and thick.
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26
Be sure to keep their wineglasses full!
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27
Artichokes are generally considered a difficult food to pair with wines.
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28
I think the fun would be to experiment and find out what, if anything, works.
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29
Put out some bottles of rose, a chilled white or two (Gewurztraminer, Pinot Gris, or Grigio), perhaps a sparkling wine, and maybe even a red.
