8large cloves garlic2 minced and 6 whole in paper skin
¼cupolive oil + 1 teaspoon for aioli
Salt and black pepper to season
salt & pepper to taste
Fill a large bowl ¾ of the way with water. Squeeze the juice of half a lemon into the water and drop the lemon half in the water. Have ready for prepping the artichokes.
Trim stem: Cut the tip and leave 2 inches of the stem. Peel the tough skin off the stem with a vegetable peeler. Pull off the bottom row or two of tough leaves.
Cut Top and Snip Tips: :Lay the artichoke on its side, and cut the top ¼ off the with a sharp knife. WIth a scissors, snip off any point ends remaining on each leaf.
Cut in Half: Cut the artichoke in half from top to stem. Immediately rub the cut half with a lemon to prevent oxidation and the inner leaves turning brown.
Remove the Choke: remove the fuzzy thistle and purple flesh of the choke with a spoon. If you have a grapefruit spoon this works great. The center will be hollowed out.
Place the trimmed artichoke in the lemon water while prepping the rest of the artichokes.
Fill a large stockpot ¾’s with water, 2 tablespoons of water and the other lemon half. Bring to a boil. Add the artichoke halves and simmer for 20 minutes or until the stem is fork tender.
Remove the artichokes and drop in an ice bath to stop cooking.
Place the olive oil and minced garlic in a small bowl.
Pat the cooled artichokes dry and place on a pan for transfer to the grill.
Brush both sides of artichoke with the garlic and olive oil mixture. Sprinkle with kosher salt and pepper.
To grill, place the artichokes directly over the flame. Close the lid for 5-7 minutes to heat through. Open the lid, turn and grill until you get a good char and grill marks.
Serve with with Garlic Aioli on the side.
Roasted Garlic Aioli:Place the 6 whole cloves of garlic on 8” x 8” piece on tin foil. Drizzle with olive oil. Wrap the foil in a bundle and twist the top closed. Bake in a preheated oven at 357 degrees for 30-40 minutes or on the grill. Remove the packet and let the roasted garlic cool enough to handle.Place the mayonnaise in a small bowl. Whisk in the salt, pepper and lemon juice. Squeeze the roasted garlic out of the skin directly into the mayonnaise. Smash with a fork and mix to combine.