Author Notes: Freddy and I have just spent a wonderful week touring the countryside of Sicily. The artichoke which is usually identified with California is actually frm Sicily. This is my effort at making a grilled artichoke with a delicious aioli to dip those wonderful, California, in season artichokes into. I am using large globe artichokes for this recipe. If you are lucky you will find artichokes with a couple inches of the stalk attached...this makes a fomidible presentation. - dymnyno - dymnyno
Food52 Review: These smoky, bewitching artichoke cross-sections are an ideal kickoff to any warm weather al fresco supper. Boiling then grilling both speeds up the cooking time and renders much more of the leaf tender enough to eat with knife and fork than mere steaming -- and you'll want to eat as much as you can, if only as an excuse to keep dipping into dymnyno's rich, feisty aioli. - kristen miglore - Kristen Miglore
- 4 large globe artichokes
- 1 lemon quartered
- 3/4 cup olive oil
- 4 cloves garlic, peeled and chopped
- salt and pepper
- Trim the artichokes: remove all the tough outer leaves and then with a very sharp knife, cut off the top of the choke (about an inch) to cut off the sharp tips. If you are lucky enough to have a artichoke with stalk, peel the stalk with a vegetable peeler.
- Then, cut the choke in half , lengthwise. Then with a spoon scoop out the hairy choke, but be carefull not to remove the heart. Put the chokes in a bowl with some lemon juice so they do not turn brown.
- In a pot of water, squeeze half of the lemon. Add the chokes and simmer for about 15 minutes until the chokes are tender. Or, if you prefer, you can steam the chokes.
- Remove and drain.
- Brush the oil and garlic (which you have mixed) on the artichokes and then place them on the hot grill.
- Continue to brush the chokes with the garlic-oil mix and keep turning them so that they do not burn. After a few minutes remove them from the grill. Sprinkle with a little sea salt.
- 6 garlic cloves, peeled
- 2 fresh egg yolks(room temp)
- 1 cup olive oil
- 1 tablespoon fresh tarragon leaves only, chopped
- 1/2 teaspoon sea salt
- 1 teaspoon fresh lemon juice.
- In a mortar, put the tarragon leaves, garlic cloves and salt. (before you use the mortor, fill it with hot water, then pour out water and dry the inside)
- Begin pounding with the pestle until the ingredients start to form an emulsion. This will take several minutes.
- Add the egg yolks and continue to mix with the pestle.
- When the egg yolks are incorparated , SLOWLY start to add the olive oil, a few drops at a time and this will become a beautiful greem emulsion.
- When all the olive oil has been added and you have a beautiful mayonnaise, add the lemon juice and incorporate it into the emulsion.
- Let it refrigerate and rest for a while.
- This is the dipping sauce for the artichokes. It should be made ahead of time. Also good on a lot of other vegetables (like grilled fennel).
- This recipe was entered in the contest for Your Best Use of Aioli
- This recipe was entered in the contest for Your Best Artichoke Recipe