Artichoke with Black Garlic Aioli

• 2 large, fresh artichokes
• 100 g pine nuts
• 1 Tbsp fried garlic cloves
• 4 Tbsp extra virgin olive oil, Hermanos Catalan
• 1 tsp black garlic paste
• 50 g silken tofu
• 1 tsp Xérès vinegar
• 2 lemons
• 4 laurel leaves
• Khoisan fleur de sel

Preparation of artichoke with black garlic aioli

1. Cut the stems of the artichokes and rinse them under cold, running water.
2. Place the artichokes in a large pan and add water until they are just submerged.
3. Bring the water to a boil and add some salt, the laurel leaves and the juice of 2 lemons. Then put half of one squeezed lemon in the water.
4. Cook the artichokes on low heat for about 30 to 40 minutes.
5. Drain the artichokes well and allow to cool to room temperature.
6. Roast the pine nuts in a dry pan. Set aside 1 tablespoon of the pine nuts, chop them very finely.
7. Mix the pine nuts, silken tofu, black garlic paste, Xérès vinegar and olive oil to a smooth paste in a blender or with a hand mixer.
8. Season to taste with fleur de sel. Sprinkle it with the fried garlic cloves. Put the aioli in a bowl and drizzle some olive oil over it. Sprinkle the finely chopped pine nuts over it.
9. Serve the artichokes with the aioli.