Grilled Artichokes with Lemon Herb Aioli
Lemon Herb Aioli:
2 egg yolks, plus 1 whole egg
Juice of 2 lemons
½ teaspoon white vinegar
Dash hot sauce
Pinch salt
2 cups vegetable oil
1 cup chopped mixed herbs such as dill, tarragon, and chives
2 whole artichokes
Salted water for steaming
Olive oil
Juice of 1 lemon
Salt and freshly ground black pepper to taste
For aioli, in a blender, combine egg yolks, whole egg, lemon juice, vinegar, hot sauce, and salt. With blender running, slowly add oil until mixture is thick and completely emulsified. Check seasonings and stir in freshly chopped herbs. Refrigerate until ready to use.
Using a sharp knife, remove stem and cut top quarter off of artichoke, removing any pointy stems. In a medium saucepan with a tight-fitting lid, place artichokes in a steamer basket over boiling salted water. Steam artichokes for approximately 20 minutes, being sure not to boil water out. Insert a knife into bottom of artichoke, which will be tender when ready. Remove from water and cut each in half. Using a spoon, remove brushy centers above hearts. Brush each half with olive oil and lemon juice, and sprinkle with salt and pepper. Heat grill or grill pan to medium heat and place artichoke halves cut side down directly on grill. Cook for 5 to 10 minutes, until obvious marks are made. Turn over and cook for 5 minutes more. Remove from grill and keep warm. Serve with Lemon Herb Aioli while artichokes are still warm.
Yield: 2-4 servings
This is just one of the amazing recipes included in our “Simple Summer Salads” article in the July/August issue. To receive the magazine in your mailbox with all of the wonderful recipes, subscribe here!
