Roasted Garlic Aioli

• 1 garlic bulb
• 1 tablespoon olive oil
• 1/4 cup pasteurized eggs
• 1 (6-ounce) jar marinated artichoke hearts (about 1/4 cup)
• Juice of 1 lemon (about 3 tablespoons)
• 1 tablespoon Dijon mustard
• Sea salt, to taste
• Freshly ground pepper, to taste
• 1/2 cup canola or safflower oil
• 1/4 cup olive oil

1. Preheat oven to 400u0b0. Cut off pointed end of garlic; place garlic on a piece of foil, and drizzle with 1 tablespoon oil. Wrap tightly, and roast at 400u0b0 for about 45 minutes or until soft. Remove from oven, and let cool; squeeze pulp from garlic cloves. Place roasted garlic in a blender or food processor with egg and next 5 ingredients, and process, adding canola oil and 1/4 cup olive oil in a slow, steady stream, until mixture thickens. Refrigerate in an airtight container up to 4 days.
2. Quick Tip: Use about 1 cup of good-quality mayonnaise in place of eggs and oil.

garlic, olive oil, eggs, hearts, lemon, mustard, salt, freshly ground pepper, safflower oil, olive oil

Taken from www.myrecipes.com/recipe/roasted-garlic-aioli (may not work)