Kim Schiffer is a dear friend and the guide of October’s program in Spain, Granada: Cooking Intensive Program in the Alpujarras Mountains.
This recipe for Artichokes with Spanish Black Oliver Aioli is one of several she teaches during this culinary-intensive cooking program.


4-6 large artichokes
1 lemon
1 onion, diced
6 garlic cloves, sliced thin
6T olive oil
1/2 cup white wine
salt and pepper

2 garlic, pounded with 1t salt
2 egg yolks, room temperature
1c olive oil
1c safflower or sunflower oil
2t lemon juice
4T black olives, minced

To prepare the artichokes, tear off any small leaves attached to the base and cut off tops about 2″ from the base. Carefully trim around the base and cut stem to about 1″. Squeeze lemon into a bowl of water and drop artichokes in the acidulated water as they are prepped.

In a wide shallow pan, saute the onion and garlic in olive oil until translucent on medium high heat. Nestle artichokes on top, stem side pointing up. Pour white wine around pan and cover with a lid. Simmer until stems are tender, about 20-25 minutes. If the liquid evaporates too much, add a little water.

To make the aioli, put yolks, garlic and salt in a Kitchen Aid with a whisk attachment. Slowly add oils, drop by drop at first, until it begins to thicken. Gradually you can increase the flow but always allow the oil to incorporate into the emulsion at a slow steady pace. Thin with lemon juice to taste. Fold in olives and adjust flavor with more lemon juice or salt if necessary.

Serves 4-6