Grilled Artichokes with Lemon Aioli

Grilled Artichokes with Lemon Aioli

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Artichokes are native to the Mediterranean. Italy, France, and Spain are the largest producers. In the US, California produces close to 100% of all of our artichokes. They’re at their peak from March through May or as late as June, so now is the perfect time to boil some fresh artichokes. My favorite is grilling these beautiful vegetable, although other cooking options are steaming, braising, and baking.

IINGREDIENTS

• 1 whole artichoke

• 1/2 lemon

• 1 tablespoon kosher salt

• 1 tablespoon whole peppercorns

• 1 cloves garlic

• 2 tablespoons olive oil

AIOLI

• 1/3 cup mayonnaise

• 1/3 cup low-fat Greek yogurt

• 1 tablespoon plus 1 teaspoon fresh lemon juice

• 1 teaspoon finely minced garlic

• 1/4 teaspoon salt

• 2 teaspoons of slivered basil or mint (optional)

Prep the artichokes: Fill a large pot with water about halfway, bring to a boil. Add a tablespoon lemon juice or half of a squeezed lemon, a pinch of salt and tablespoon of olive oil,

To trim the artichokes, have lemon wedges ready. If you want a nice presentation, use scissors to snip away the pointy tips of the artichoke leaves. As you trim the artichokes, rub the cut areas with lemon juice to prevent the artichokes from turning brown from oxidation.

Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut off and discard the top 1/2 inch of the artichokes. Cut the artichokes in half. Rub lemon juice all over the inside and exposed cut areas of the artichokes.

Boil the artichokes: Heat the water in the large pot and bring it to a boil.

Boil for 20 minutes (less or more, depending on the size of the artichokes), until you can easily pull off the outer leaves, and you can pierce the heart easily with a knife.

The artichokes can be just a tiny bit less cooked than would be typically perfect for boiled artichokes, as you will be cooking them further on the grill.

After the artichokes have cooled enough to handle use a sturdy metal spoon to scoop out the fuzzy chokes and the small inner artichoke leaves.

Grill the artichokes: Heat the grill to 400 degrees, high heat. Use a pastry brush or your fingers to brush the artichoke all over with oil, garlic, and sprinkle with salt.

Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have a nice hot grill mark on the cut sides of the artichokes.

To serve, sprinkle the cut sides with more lemon juice. Serve alone or with aioli.