Artichokes All Rosina by Rosina Wilson, Albany CA from The Garlic Lovers Cookbook Vol 2

Artichokes All Rosina by Rosina Wilson, Albany CA from The Garlic Lovers Cookbook Vol 2
Makes 6 servings
Ingredients
6 medium artichokes
6 large heads fresh garlic
1 large lemon halved
1/2 teaspoon salt
1/2 cup olive oil
Baioli Sauce
4 to 6 cloves fresh garlic, peeled
2 egg yolks
3 tablespoons lemon juice
1 tablespoon Dijon style Mustard HINT Mama Raps Garlic Dijon Mustard is perfect. Buy at the Garlic Shoppe
1/2 teaspoon salt
1 cup olive oil
1/2 cup fresh basil leaves
Method of Preparation
Clean artichokes and place in a large kettle. Peel off paper outer skin from garlic, leaving heads intact. Nestle garlic heads among artichokes. Add water to cover artichokes half way, squeeze in juice from lemons, and tuck into lemon peels. Add salt and olive oil. Bring to a boil, and simmer 45 to 60 minutes until tender depending on the size of the artichokes. Drain well. Serve warm or cold with "Baioli" sauce. The garlic heads will be soft enough to eat like artichokes, picking off the cloves pulling out the pulp between the teeth and discarding the skin.
To make the sauce
In a blender jar, place 4 to 6 cloves fresh garlic, peeled, 2 egg yolks , 3 tablespoons lemon juice, 1 tablespoon mustard and 1/2 teaspoon salt. Cover and blend until smooth. With the blender running, remove the cover and very slowly pou in 1 cup of olive oil in a very thin stream. Replace cover, turn off the blender. Uncover and scrape the sides. Adjust seasoning. Add 1/2 cup fresh sweet basil leaves and blend briefly until coarsely chopped.