Instructions

1. Trim the stems off of the artichokes so that they sit flat. Trim the top third of the artichoke off and place the artichokes upside down in a large pot of water with lemon. Repeat for the rest of the artichokes.
2. Soak the artichokes in the lemon water for an hour (can be longer) and then drain them from the water.
3. Place the artichokes, stem side down, into a large steamer basket set in a large pot. Fill the bottom of the pot with water, just so that it comes to the bottom of the artichokes and then pour in the wine. Add the bay leaves and bring to a boil. Turn down the heat to a hard simmer and steam the artichokes for 30-35 minutes until tender. If the liquid in your pot evaporates, just add a splash more of wine and water, or one or the other. See note in recipe card for alternate cooking methods.
4. While the artichokes are steaming, make the garlic aioli by combining the ingredients in a bowl and whisking together. Taste for seasonings and set aside. If you have time to make the aioli ahead of time, it’s always best to let the flavors blend together in the refrigerator!
5. When the artichokes are tender, remove them from the pot and tilt the artichokes to drain off any water inside. Serve with the garlic aioli and lemon wedges if desired.