Part 2 of the Artichoke series.

Aioli comes from the French word ail, or garlic.

Anton shows you how to make your own fresh mayonnaise by hand while the artichokes are cooking.

Then, with a simple sleight of hand, the gorgeous yellow mayonnaise becomes aioli - a delicious sauce to dip your artichokes in or to pour over steamed vegetables or grilled salmon, for just a few examples.

You’ll have some egg whites left.

Hmmm...

Meringues for dessert?