INGREDIENTS:
Lemon Aioli:
3/4 cup Hellmann’s Mayonnaise
2 cloves garlic, finely grated on a microplane
1 ½ tablespoons freshly squeezed lemon juice
½ teaspoon finely grated lemon zest
Artichokes:
3 medium-size globe artichokes
2 tablespoons freshly squeezed lemon juice
¼ cup extra virgin olive oil
2 1/2 teaspoons Provençal Salt
Lemon wedges, for garnishing
INSTRUCTIONS:
1. Make the lemon aioli: Place the mayonnaise in a small mixing bowl and
whisk in the garlic, lemon juice, and lemon zest until evenly blended. Store
the aioli in the refrigerator until ready to use. It will keep for up to 5 days.
2. Prepare the artichokes: Trim the tops, stems, and pointy leaves off the whole
artichokes. Place a steamer basket in a medium-size pot and fill with enough
water to come about ¼-inch above the base of the steamer basket. Nestle the
artichokes, tops facing down, in the steamer basket. Cover the pot and bring
the water to a low boil over medium-high heat. Let the artichokes steam
until just barely tender, about 15 to 20 minutes. Test by pulling a center leaf
from one of the artichokes; it should be able to be plucked with a slight bit
of resistance. Remove the artichokes from the pot and let cool until easy to
handle.
3. Meanwhile, prepare a gas or charcoal grill for cooking over medium-high
heat.
4. Cut each steamed artichoke lengthwise in half and scoop away the fuzzy and
prickly interior choke. Place the halves on a platter and drizzle the lemon
juice and olive oil over the exposed cut sides of the halves. Sprinkle the
Provençal Salt evenly over the halves.
5. Grill the artichoke halves, cut sides initially facing down, on the hot grill.
Turn them every few minutes until the edges of the leaves are randomly
charred and frizzled, 7 to 10 minutes total grilling time. Serve the artichokes
hot off the grill, warm, or at room temperature, garnished with the lemon
wedges and accompanied by the lemon aioli as a dip for the leaves. Be sure
to provide a bowl for discarding the eaten leaves.
Makes 6 grilled artichoke halves
Written by Sarah Leah Chase
Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.
