First, cover the cashews boiling water and set aside. Zest and juice 3 mandarins and set arise while you prepare the artichokes.
Into a small cup, juice and quarter 3 lemons and set aside for cooking in the pan. Fill a large mixing bowl halfway with cold water and juice 3 lemons into the mixing bowl, tossing the lemon rind in too. Quarter the remaining lemon and set aside.
Prepare and trim each artichoke. First, trim the very bottom off the stem, leaving 1-1.5 inches (if you've got a stem!). Remove any small tough outer leaves from the bottom of the artichoke and discard. Use a pairing knife or t-peeler to carefully peel a thin layer off the outside of the stem. Rub the quartered unjuiced lemon on the cut edge. Trim the top ½ inch off the top of the artichokes, then use kitchen sheers to cut off the tips of any spiky leaves. Halve the artichoke and rub the top and cut face with lemon. Use a small sharp pairing knife to cut the fuzzy choke out of the very center of the heart of the artichoke and discard. Place the artichoke in water bath while you prepare the rest.
Heat olive oil over medium-high heat in a large skillet with a lid. Add the artichokes, cut side down, nestling them together to make room. Cook for 3-4 minutes, until the artichokes begin to brown.
Sprinkle the garlic around the artichokes, then pour wine and reserved lemon juice over the top. Nestle in the lemon rings. Add water to bring the liquid ¾ of the way up the artichoke (I added about ¾ cup). Bring to a boil, then reduce heat to medium low, cover, and let cook for 20 minutes, or until a knife inserted into the heart of the artichoke goes in smoothly.
Meanwhile, prepare the aioli. Drain the cashews well. Add them to a high-powered blender or food processor with mandarin zest, mandarin juice, 2 tablespoons cold water, olive oil, apple cider vinegar, garlic, and salt. Blend until completely smooth then add the chopped tarragon and pulse to combine. Transfer the aioli to a bowl and chill while the artichokes cook.
When the artichokes are finished, transfer to a serving platter and sprinkle with flakey salt. Serve warm or at room temperature with chilled aioli.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.