Grilled Artichokes with a Herb Aioli
I love artichokes! My mom use to make them all the time when I was growing up, I was always so happy to see them in the grocery bag! I grown up on the central coast where they are grown and they couldn’t be any fresher. I happen to be married to an Irish man, who did not grow up with artichokes; in fact, he hadn’t even had his first artichoke until he meet me! Peter does not share this love of artichokes… in fact he wonders why we bother at all!
1/4 cup olive oil
Salt and pepper
2 jumbo or extra-large artichokes, steamed and cut in half with the choke removed
1 large lemon
¼ cup or so to almost cover artichokes
Place prepared artichokes in a casserole dish inner leaves up. Squeeze lemon juice on immediately to prevent discoloration. Add olive oil, salt, pepper, and water. Cover with foil and steam for about 20 minutes or until tender on the stems.
6 to 8 cloves garlic
1/2 teaspoon salt
6 egg yolks
1 1/2 cup olive oil
Hot pepper sauce
1/4 cup fresh basil or cilantro
To make the aioli: Add the garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.
Preheat a grill.
Remove the artichokes from the oven and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli.
Peter’s Wine Pick: Zonin Proscecco