Grilled Artichokes with Minted Aioli Recipe

Instructions

1. 1

   Fill a large sauté pan (that has a lid) with water about 1½ inches. Using a vegetable peeler, peel a few strips of lemon zest from the lemon, cut the lemon in half. Place the juice of ½ the lemon, the lemon zest, mint, parsley, garlic, salt, pepper and olive oil in the pot with the water.

2. 2

   To clean the artichokes: Cut off a small part of the stem at the base of the artichoke. Peel back the first layer or two of leaves. Slice off the upper third of the artichoke using a sharp knife, discard. Cut the artichoke in half and with a spoon, scoop out the choke or the furry part in the centre. Place the artichokes n the pot as you go.

3. 3

   Bring to a boil, reduce the heat to a simmer, and cook partially covered for about 20-25 minutes. Artichokes are ready when a leaf can be pulled out of the artichoke easily.

4. 4

   Remove from the water and let dry a little. Brush the cut side with oil.

5. 5

   Preheat the grill to high, grill the artichokes on the cut side until grill marks appear, about 5 minutes. Remove to a plate with the cut side up.

6. 6

   For the Minted Aioli (make this while the artichokes are cooking): Mince the garlic very finely, place in a medium mixing bowl with ¼ tsp. salt, mix. Mix in the mustard and egg yolks. Very slowly and in a fine stream, whisk in the oil. Whisk until the mixture becomes thick and glossy. You can do this whole thing in a blender but make sure you add the oil very slowly through the feed tube with the motor running. Blend on a low speed. Add the lemon juice and mint, blend for 1-2 seconds and season with salt and pepper.

7. 7

   Sprinkle the grilled artichokes with coarse sea salt and the Minted Aioli on the side. Serves 6 Note: If not grilling: Serve with the cooking liquid spooned in and around the artichokes. Drizzle a little additional extra virgin olive oil over the artichokes