Makes about 1 1/2 cups

Ingredients:

1 garlic bulb
1 tablespoon olive oil
2 eggs, well beaten
1/4 cup marinated artichoke hearts
3 tablespoons lemon juice
1 tablespoon Dijon mustard
3/4 cup olive oil
Salt and pepper

Preheat oven to 400 degrees F.

Cut off pointed end of garlic, exposing the cloves. Place on a piece of foil, cut side up, and drizzle with 1 tablespoon olive oil. Wrap tightly and roast 30 minutes, until soft. Remove from oven, and let cool. Squeeze the pulp from the garlic cloves into a blender or food processor with the egg, artichokes, lemon juice and mustard. Run on high and add the olive oil in a slow steady stream until thickened. Season to taste with salt and pepper. Refrigerate in an airtight container up to 4 days.