Halve or quarter your artichokes into fingers about 2cm thick. Cook in salted boiling water for 15-20 minutes, until soft but not falling apart. Drain and allow to dry.

While artichokes are drying, preheat oven to 200°C (392°F).

Toss the artichokes in 100 ml of the oil, and arrange on a tray in a single layer. Sprinkle with a bit of salt, and roast for 45-50 minutes, tossing halfway through, until crispy.

While the artichokes are roasting, prepare the aioli.

Using a hand blender, or food processor, blend the egg yolk with the mustard, garlic, and a generous pinch of salt. Add the remaining oil in a thin stream, while blending, until spoonably thick (you might not need all).

Add the lemon zest and juice, a little at a time, until satisfied. (If the aioli is too bitter, try adding more salt.) Sprinkle in some paprika, and loosen with a little water if desired.

Once the artichokes are roasted, season with paprika, toss, and serve.