"If you ask me, it's not a coincidence that artichoke season and grilling season coincide. This is my favorite way to cook artichokes and although it involves a couple of steps, it's actually quite simple. First, we boil them until they're super soft, then we grill them to get a charred flavor that takes them to the next level. And if you don't feel like making your own olive oil mayo, you don't have to -- just doctor up your favorite store-bought mayo with lemon, garlic, and calabrian chili paste, and you're good to go."
-Rita @SaturdayTable



Serves: 4 , Cook time: 45 minutes 

Ingredients:  (For the artichokes)

• 2 large or 3 smaller artichokes 
• 1 lemon + 1 tbsp lemon juice 
• 1 garlic clove, finely chopped, crushed, or microplaned 
• 1/3 cup olive oil 
• salt 




Process:

To trim the artichokes, start by pulling off the tougher outside leaves until you get to the leaves that are white at the bottom. Next, trim off the bottom 1/2 inch of the stem (I like to leave them stem on as it's edible and delicious). Using a paring knife, trim around the stem to remove the tougher outer parts, and clean up around the base of the artichoke where you removed the outer leaves. Next, use a serrated knife to cut off the top 1 inch of the artichoke leaves. Cut the artichoke in half, then place in a bowl of water with 1 lemon squeezed in. Repeat with rest of your artichokes. 

Bring a large pot of salted water to a boil, then add in your artichokes. Boil for 25-35 minutes until the artichoke stem is fork tender. Remove, then using a spoon scoop out the choke part from each artichoke half. 

While the artichoke is boiling, whisk together the lemon juice, garlic, and olive oil along with a big pinch of salt. Set aside until ready to grill.

Before grilling, brush the artichoke halves with the olive oil mixture. Preheat your grill to a medium-high heat, around 350-400 degrees Fahrenheit. Place your artichokes on the grill and cook, flipping and basting frequently, until they leaves, heart, and stem have a nice char, about 10 minutes. Remove from the grill. 

For the Calabrian chili olive oil mayo: 
• 1 cup olive oil 
• 1 egg + 1 egg yolk 
• 1 tbsp lemon juice 
• 1 tsp dijon mustard 
• Salt 
• 1 tbsp Calabrian chili paste (more or less depending on how spicy you like it) 



Process:

Add olive oil, egg + egg yolk, lemon juice, dijon mustard, and a pinch of salt to a wide-mouth jar that is just wide enough to accommodate your immersion blender. Place your blender firmly at the bottom of the jar, then turn it on to the lowest setting. Keep the blender firmly at the bottom of the jar until most of the oil has emulsified with the egg. Once you don't see any more movement, you can begin to slowly lift the blender up until all of the oil is incorporated. Stir in your Calabrian chili paste with a spoon and add more salt if needed. 

If you don't want to make mayo from scratch, mix your favorite store-bought mayonnaise with lemon, salt, and Calabrian chili paste. 

Serve grilled artichokes with Calabrian chili olive oil mayo for dipping and extra lemon on the side. Enjoy, enjoy, enjoy.

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