1/4 teaspoon garlic, mashed to a paste

1/2 ounce Meyer lemon juice, fresh squeezed

1/4 ounce water

1/2 teaspoon dry mustard

1/2 teaspoon sugar

1 cup vegetable oil

3 ounces extra virgin olive oil

2 ounces "Seasons" Meyer Lemon-Fused Extra Virgin Olive Oil

salt, fresh ground black pepper, Old Bay, to taste

Meyer lemon juice, fresh squeezed, to taste

To make the artichokes, trim the top of the artichoke to remove pointy ends. Trim stem of the artichoke to cut off bitter ends and small leaves. Cut the artichoke in half, and place in a pot with a grate to keep the artichoke above water. Add a half inch of water. Cover and turn on to medium-high heat. Bring water to a simmer, and reduce heat to medium-low, steaming for 20-25 minutes until leaves are tender, but stem is not mushy. Remove from pot and cool down in the refrigerator. Once cool enough to handle, remove inside "choke" and purple pointy leaves.

Brush with extra virgin olive oil, season with salt, pepper, and Old Bay, and grill 2-3 minutes on each side. Garnish with "Seasons" Lemon-Fused Extra Virgin Olive Oil and minced parsley.

To make the aioli, combine the egg yolk, garlic, lemon juice, water, sugar, and mustard in a bowl. Whisk constantly until the mixture is slightly foamy. Gradually add the oils in a thin stream, constantly whisking, until they are incorporated and mayonnaise is thick. Adjust the flavor with salt, pepper, Old Bay, and lemon juice.

Courtesy of Kevin Relf, Executive Chef of West Kitchen & Tavern

Maggie's Lemon Olive Oil Cake with Wild Blueberry Icing

For the cake:

3/4 cup L.O.V.E.'s Eureka Lemon Olive Oil 1 teaspoon for greasing the pan

1 whole lemon

1 cup of flour

5 large eggs (separated, save 4 of the egg whites)

3/4 cup granulated sugar

11/2 tablespoons Sugar in the Raw

For the icing:

3 tablespoons L.O.V.E.'s Wild Blueberry Balsamic Vinegar

2 tablespoons granulated sugar

1 cup heavy whipping cream

To make the cake, put oven rack in middle position and preheat oven to 350 degrees. Grease a 9-inch springform pan with some oil, then line the bottom with a round of parchment paper. Put some oil on top of the parchment as well. Grate 11/2 teaspoons of lemon zest. Squeeze 11/2 tablespoons of fresh lemon juice for later. Beat all five egg yolks together with 1/2 cup of sugar in a large bowl. Beat at high speed until thick and pale (about 4 minutes). Reduce speed to medium and add L.O.V.E. lemon olive oil and saved lemon juice beating until just combined. It may still look separated at this point. Stir in the flour and lemon zest (do not beat). Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl. Beat until foamy, then add 1/4 cup sugar a little at a time, beating, until egg whites just hold soft peaks (about 3 minutes). Gently fold one-third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Transfer batter to springform pan and tap to release any air bubbles. Sprinkle top evenly with remaining 11/2 tablespoons of Sugar in the Raw. Bake until puffed and golden (about 45 minutes). Cool cake completely before icing.

To make the icing, chill beaters, icing ingredients and bowl in refrigerator for 30 minutes prior. Beat 1 cup heavy whipping cream and 2 tablespoons granulated sugar on high in electric mixing bowl. Once peaks form, add L.O.V.E.'s Wild Blueberry Balsamic Vinegar one tablespoon at a time until all 3 tablespoons are incorporated. Chill the icing. Ice the lemon olive oil cake once completely cooled and icing has chilled for at least 20 minutes.