Artichoke Remoulade Aioli

This is classic spicy aioli sauce that goes with so many things from grilled fish and meats to dipping crispy veggies.  Use on sandwiches or a dollop topping for a fresh salad or a soup.

In this remoulade, I add marinated artichokes, but that's just me.  Others use celery, or just fresh parsley.  I also lighten the sauce with fresh ricotta - again, that's just me.

Originally French, this sauce has been morphed with the essence of Louisiana, so you'll see many recipes with cajun spices - I just use red chili peppers here to give it a bit of a kick.  There are myriad variations to make this sauce your own. But don't forget the cournichons, capers, garlic and grainy mustard - real signatures that add body to a Remoulade.
3 cloves garlic
1 Tbsp fresh thyme

1 small jar marinated artichoke heart quarters, drained
4 small cournichon pickles, about 2 Tbsp, cut in half
palmful fresh cilantro
2 tsp seedy Dijon mustard
1 Tbsp horseradish
1 tbsp capers
1 tsp dried dill weed
1/4 tsp red pepper flakes

1 cup good real mayonnaise
1/2 cup ricotta
juice of 1/2 lime

Place the garlic and thyme in a food processor. Mince.

Add the next group of ingredients: artichoke hearts, pickles, cilantro, mustard, horseradish, capers and dill to the processor.

Chop well.

Scrape down and then add the mayonnaise, ricotta and lime. Process until smooth and saucy.
Makes about 2 cups.