Artichokes with Roasted Garlic Aioli

For Aioli:
1 egg yolk
1t white wine vinegar
1t dijon mustard
1c olive oil
roasted garlic

1 artichoke
2 lemons
2T olive oil
1/2 small onion
2 garlic cloves, grated

Mix 1 egg yolk with 1t white wine vinegar and 1t dijon mustard. Whisk in 1C olive oil drop by drop to make mayonnaise. Squeeze out roasted garlic into mayonnaise and mix together. Prepare 1 artichoke- cut off woody stem, cut off 1/3 of the top and take out the choke( the fuzzy middle). Cut in 1/8ths lengthwise and rub with lemon. Squeeze 2 lemons into pot of boiling water. Add artichokes and cook 10 min. Heat cazuela with 2T olive oil. Add 2 grated garlic cloves, 1/2 chopped small onion and artichokes, sauté 5 minutes until lightly caramelized. Plate and top artichokes with roasted garlic aioli.