This was definately “farm to table”, since we actually went to the farm.  Artichokes are grown around Santa Cruz, and these were from the cliffs overlooking the Pacific.  The aioli was made with rosemary and garlic olive oil. Garlic olive oil is a great thing to have on hand.  We make it by slowly cooking garlic in oil on the stovetop at the lowest temperature possible, for about an hour, and then keeping it in the refrigerator for safe keeping