Braised Artichokes with Preserved Meyer Lemon, Tarragon and Aioli

For the Artichokes
5 medium artichokes, cleaned of thorns
5 cloves garlic
1 gallon water
3 lemons, halved
1 quart white wine
7 peppercorns
2 shallots, quartered
2 tbsp. kosher salt

Combine all ingredients besides artichokes and bring to a rolling boil.  Add the artichokes and cook until the stem is just fork tender (20-30 minutes depending on size).  Remove and chill until cooled.  Cut each artichoke in half, remove choke.

To serve
1/4 cup evoo
1 tbsp. minced tarragon
1 tsp. minced garlic
1.5 c white wine
Rind of 1 preserved lemon, all pith and meat removed, minced
Pinch kosher salt
1 tbsp. butter

In a large skillet heat the oil.  Add the artichokes, heart side down and quickly sear, about 30 seconds.  Add  the garlic, and sweat, about thirty seconds, careful, as not to burn. Reduce flame. Deglaze with white wine and cover about five minutes.  If the wine begins to cook down too far, add water.  Remove the artichokes and arrange down the center of a large platter.  Add the lemon, tarragon, salt and butter.  Stir until butter is absorbed and wine mixture is thickened.  Pour over the artichokes.  Serve with aioli (recipe to follow.)

Aioli
2-3 cloves roasted garlic (cut the top off the garlic, brush with oil and roast thirty minutes in 350 degree oven until golden brown.)
4 egg yolks
2 cups vegetable oil
1 tsp salt
Juice of 1/4 lemon
1/2 teaspoon dijon mustard

In a blender with the top removed combine all ingredients but the oil.  On a very low setting begin to blend.  In one continuous motion, begin adding the oil.  The mayonnaise will emulsify, meaning it is finished.  It may not require all of the oil, and check for levels of salt.