Grilled Artichokes with Herby Lemon Aioli
Artichokes are my favorite! Artichokes reach their peak when swiftly grilled over high heat, perfectly complemented by a velvety lemon aioli crafted from the grilled lemons' zest and smoky essence.
Ingredients:
4 large artichokes
3 large lemons
3 tablespoons extra-virgin olive oil, plus more for oiling grates
1 large Fresno chile, split lengthwise and seeded
1 cup mayonnaise (I use avocado mayo)
3 tablespoons chopped soft fresh herbs (such as tarragon, chives, mint, and parsley)
1 teaspoon fresh thyme leaves
1 teaspoon grated garlic
1/4 teaspoon kosher salt, plus more
Grilled bread, for serving
Method:
In a large pot, bring salted water to a boil. Trim the artichokes' stems to 1 inch and snap off the dark outer leaves. Use a knife to trim 1 inch from the top of the artichoke leaves. Peel the dark green skin from the stem and base, then slice each artichoke in half lengthwise. Remove the choke and prickly-tipped leaves from the center of each half. Place prepped artichokes in a bowl of cold water with juice from 2 lemons.
Drain the artichokes and boil in salted water until just tender when pierced with a knife, about 12 minutes. Drain and pat dry.
Prepare grill over medium fire, or preheat a gas grill to medium-high. Lightly oil the preheated grates. Clean the grill grates with a brush, then wipe lightly with an oiled towel.
Toss the artichokes in olive oil and grill, cut sides down, uncovered over direct heat, turning occasionally, until tender and lightly charred, about 10 minutes.
Halve the remaining lemon and grill, cut sides down, along with the chile until charred and softened, about 5 minutes.
Squeeze juice from the grilled lemons into a bowl, discarding seeds. Coarsely chop the grilled lemon flesh and add to the juice. Finely chop the chile and add to the bowl. Whisk in mayonnaise, herbs, thyme, garlic, and salt.
Serve the warm grilled artichokes with the aioli and grilled bread.
ENJOY!
