Ingredients:
4 large artichokes, trim stem to
1 inch, snap off dark outer leaves, use scissors to trim tips to remove thorns
3 ea large lemons
3 T olive oil
1 fresno or jalapeño chile, split lengthwise, seeded
1 c mayo
1 ½ T fresh parsley, chopped
1 ½ T fresh chives, chopped
1 t fresh thyme, chopped
1 t garlic clove, grated
¼ t salt crusty grilled bread (for serving)
Procedure:
1. Bring large pot of salted water to boil. Use sharp knife to trim off top 1 inch from artichoke leaves. Use a paring knife to peel dark green skin from stem & base of artichoke. Slice each artichoke in half lengthwise. Use paring knife to remove the choke & the purple, prickly-tipped leaves from center of each half. Place prepped artichokes in large bowl of cold water with juice of 2 lemons.
2. Drain artichokes & cook in boiling salted water until just tender when pierced with a sharp knife, about 12 mins. Drain artichokes & pat dry.
3. Heat grill to medium-high heat. Carefully wipe preheated grates with lightly oiled paper towel. Using grill brush, scrape the grill grates clean; carefully wipe with lightly oiled towel again.
4. Toss artichokes in oil. Grill artichokes, cut sides down, uncovered, over direct heat, turning occasionally, until tender & lightly charred in spots, about 10 mins. Halve remaining lemon. Grill lemon (cut sides down) & chile until charred & softened, about 5 mins.
5. Squeeze juice from warm grilled lemons into bowl, discarding seeds. Scoop out lemon flesh, coarsely chop & add to juice. Finely chop chile, add to bowl. Whisk in mayonnaise, herbs, garlic, & salt. Serve warm artichokes with aioli & grilled bread.
Recent Comments