Toss cheeses and cornstarch together in a mixing bowl.

Simmer wine, lemon juice, and garlic in a large, heavy saucepan over medium heat—bubbles should just break the surface. Remove garlic and discard. Add handfuls (about 1 cup) of cheese to the simmering wine, stirring with a wooden spoon. Make sure the cheese has nearly melted before adding more. Increase heat slightly if cheese doesn’t seem to want to melt, but don’t boil.

Add brandy, pepper, and nutmeg to melted cheese. Transfer to fondue pot over medium flame (it can bubble gently, but don’t boil). To eat, spear dippers on forks and swirl in the fondue (stir to the bottom to prevent separating).

Dippers: Allow 1 cup bite-size bread cubes per person. There should be crust on each cube so it won’t fall apart in the cheese. Tart apples (Granny Smith) and firm pears (Bosc) are good dippers—figure one fruit per person. Slice just before serving; dip in lemon water to prevent browning. Use a variety of blanched and raw vegetables for color and texture. Plan on serving about ¼ lb. (about 2 cups) prepared vegetables for each person.

Combine egg, garlic, lemon juice, and salt in bowl of food processor. Process for 10 seconds.

Slowly drizzle in oil through tube. As the oil is added, the sauce becomes as thick as mayonnaise.

To prepare artichokes, cut off the stem. You can also break off the stem which pulls out any unwanted fibers. Cut off the top third of the artichoke. There’s no need to remove the sharp points. Force leaves apart at center. With a melon baller, scrape out fuzzy choke and discard. Place artichokes in a large non-reactive bowl filled with cold water and 2 T. lemon juice. In a large pot, bring 2" of water to a boil. Place the artichokes with the stem section facing down. This prevents them from rolling. Cover and steam them for about 10 minutes before you check them. If you need to, add a little water to prevent scorching. Test for doneness by sticking a fork or skewer into the stem end. The tines should go into the stem easily when it’s done. Remove artichokes from the pot and let them drain, upside-down, for a minute or two.

Saute crumbled sausage in a pan over medium heat. Press garlic over the cooked sausage. Cook 1 minute and then drain fat. Make sure the sausage crumbles are small — they’ll be easier to distribute in the leaves.

Combine with crumbs, cheese, parsley, salt and pepper. Pull open the cooked artichokes.

Stuff the center cavity and leaves with crumb mixture. Try to insert mixture into every leaf. Place them on a foil “boat” on a baking tray.

Drizzle with 1 Tbsp. oil and bake in a 350° oven for 15–20 min., or till warmed through. Remove the tray from the oven and turn on your broiler.

Top each artichoke with 1 Tbsp. of Aioli Sauce. Broil for 3-5 minutes — just enough to add a few hints of rich, brown color to the aioli.

Melt butter in a nonstick skillet over medium heat. Add pistachios, sugar, and cinnamon; toss to combine. Saute until nuts are coated with sugar and smell toasted, tossing often, about 5 minutes. Spread nuts out on a baking sheet to cool (not all the sugar will stick to the nuts. This is okay.). Coarsely chop, then sprinkle on frosted cupcakes if desired.