Artichoke Aïoli

• 4 Large Globe Artichokes
• 100 ml (3½ fl oz) Extra Virgin Olive Oil

Prepare the artichokes, removing most of the outside leaves, and peel the stems. Split the artichokes in half and remove the choke. As you finish each artichoke, place it in a bowl of acidulated water to prevent it from browning. Place the artichoke hearts in a vacuum bag with the extra virgin olive oil, lemon juice, garlic, thyme and rosemary. Seal the bag in a vacuum sealer and steam the arti