Grilled Artichokes With Meyer Lemonmint Aioli Recipes

GRILLED ARTICHOKES WITH LEMON AIOLI DIPPING SAUCE

Steps:

• In a small bowl whisk all of the aioli ingredients except herbs. Store in the fridge, covered for up to 24 hours. Sprinkle freshly-cut herbs on top right before serving.
• Fill a large (8-quarts or more) pot with water, 2/3 of the way up, and bring to a boil.
• Trim one artichoke at a time, making sure to rub all of the freshly cut parts with a halved lemon as you go, to prevent discoloration. First cut off the very tip of the stem. Next, carefully slice off or shave (with a vegetable peeler) the tough outer skin of the stem. Using your scissors and starting at the bottom of the artichoke, snip off the thorny tip of each leaf (about 1/2 inch) until you get to the top of the artichoke, where the leaves are too crowded to separate.
• Lay the artichoke on its side and slice it in half, starting from the stem. Don't forget to keep wiping the cut parts with lemon. Lay each half cut-side down and slice off 3/4 of an inch from the top, to remove the last bunch of thorny tips. Lemon, lemon.
• Carefully drop the artichoke halves into the boiling water. When it returns to a boil, cover the pot and cook the artichokes for 20 minutes. Don't worry if they aren't all completely submerged. Those parts will cook in the steam. Using tongs, gently transfer the artichoke halves, cut side down, to a bowl (letting the water drip off of them) and let them cool for 15-20 minutes. When they're cool enough to handle, use a teaspoon to carefully scoop out the chokes (the hairy part near the heart). They artichokes are now ready for grilling or you can refrigerate them, covered with plastic wrap, for up to 48 hours before grilling them.
• Heat the grill to medium-high. (If you chill the artichokes overnight, allow them to sit at room temperature for 1/2 hour before proceeding.) Brush artichokes generously on both sides with olive oil and season with salt and pepper, to taste. Grill artichokes for about 5 minutes per side, outside first, until the cut side has grill marks and is nicely browned in spots.
• Serve the artichokes warm or at room temperature. I like to set the artichoke halves out on a big platter and let everyone help themselves. Make sure each person has a small plate, a fork and knife to eat the heart, and a small bowl of aioli for dipping. I usually put out one or two large communal bowls for the discarded leaves.

A HOW TO GUIDE FOR GRILLING ARTICHOKES AND GARLIC AIOLI RECIPE

Steps:

• Prep the artichokes by cutting off the tips of the leaves and any little thorns with kitchen scissors. Slice about 3/4 inch to an inch off the tip of the artichoke with a serrated bread knife. Pull off any smaller leaves towards the base and on the stem. Cut off the excess stem, leaving about a 1-inch stem on the artichokes. Rinse the artichokes in running cold water gently working your fingers into the petals of the artichoke to loosen and open them up a bit.
• Place a small amount of water in a large pot for steaming. Add a cut-up lemon and 3 whole garlic cloves that have been crushed into the water. Bring to a boil.
• Place a steamer basket in the pot and add the artichokes top down. So that the trimmed pieces are facing downward and the stem is facing up. Steam for 25-35 minutes or longer, until the outer leaves can easily be pulled off.
• Remove the cooked artichokes and cut them in half. Scoop out the rough fibers from the center of each half.
• Preheat the grill to medium-high.Brush each steamed artichoke half with a bit of olive oil and place face down on a hot grill for about 5 minutes
• Combine mayo and sour cream. Add the zest and juice of one lemon and 3 minced garlic cloves. Season with salt and pepper.

WHOLE FRIED ARTICHOKE WITH MEYER LEMON AIOLI

Steps:

• To clean the artichokes peel off the outer tough green leaves. With a sharp knife cut across the top of the artichoke about a 1/2-inch to remove the sharp spines. With a long narrow spoon scoop out the center choke of the artichoke. With a small knife or a vegetable peeler, pare down the outside dark green exterior of the base and stem. Place in acidulated water and repeat process with other artichokes.
• Drain artichokes well. Put oil in a tall pot and over medium heat fry the artichokes until they are slightly golden in color. Remove artichokes from oil and drain on paper towels. Turn temperature of oil up to medium high. Return artichokes to the oil and fry until they are completely opened and deep golden brown. Remove from oil, place face down on paper towels to let all the oil drain.
• Season with salt and pepper garnish with parsley leaves and serve warm with the aioli.
• In a mortar, pound the garlic and salt to form a paste. Stir in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle to the side of the mortar until completely combined.