Halibut with New Potatoes, Artichokes, Leeks, and Spring Garlic Aioli

To make halibut: Bring a large pot of salted water to a boil. Meanwhile, trim bottoms and rip outer leaves off baby artichokes, then slice vertically. Add to boiling water along with new potatoes and juice of 1 lemon. Cook until tender, about 20 minutes. Remove all. When cool, cut potatoes into 1/4-inch-thick slices. Set vegetables aside. Preheat grill. Season halibut with salt and pepper. Cut hoja santa leaves to make 1-inch- to 2-inch-wide strips. Wrap 1 strip around the center of each fillet, leaving a small amount of halibut exposed at both ends. Brush with olive oil, and grill fillets, turning to get cross-hatch marks (or sauté with olive oil in a heavy skillet). Cooking time depends on thickness of cut: For medium, plan 5 minutes per 1/2 inch of thickness. While halibut is cooking, heat olive oil in a large sauté pan. Add leeks and scallions. When tender, stir in precooked artichokes and potatoes to heat through; add lemon zest, remaining lemon juice, and parsley. Season with salt and pepper. To make spring garlic aioli: In a blender, combine lemon juice, garlic, egg yolks, and a pinch of both salt and pepper. Add 1 tablespoon water and blend until smooth. While machine is running, slowly drizzle in oil. Adjust seasoning with salt and pepper if desired. To serve, arrange a helping of vegetables in the center of each plate; top with a halibut fillet and a dollop of aioli.