GRILLED ARTICHOKES WITH GARLIC AND LEMON AIOLI

For the first job of my adult life I had to don an all black power suit and slick my hair into a tight bun. No, I wasn't a back up guitarist in a Robert Palmer music video. I was a hostess. I had a name tag, I came home smelling like hickory smoke every night, had to tell gentleman that they had to remove their hats if they sat down, even though we were blocks from the beach, and I would actually jar awake in the middle of the night, having dreamt that all of the table numbers had been switched and I had to memorize them again. Like sharks, we would die (or be killed, rather) if we stopped moving. And God help me if I lost one of my pens. We were given three at orientation, and cut off there. But, they did have delicious food, and this dish was one of my favorite things they had to offer. It does take a little prepping, but these artichokes are perfect as an appetizer before dinner for a big barbeque or outdoor dinner party. So put in the effort and try them out. They're smoky, savory, and perfectly complimented by the bright lemon and garlic in the aioli. Enjoy!

Ingredients:

4 artichokes

Olive oil

Salt

Pepper

For the Aoili:

1/2 cup Mayonaisse

2 tablespoons Whole Grain Mustard

1 tablespoon chopped Italian parsley

1 tablespoon lemon juice

2 cloves of garlic, minced

1 tablespoon olive oil

Salt and Pepper to taste

Directions:

Prep the artichokes by chopping off the top quarter and snipping the tops off all of the leaves. This makes it easier to eat them, and they look better too. Peel the stems down. Slice the artichokes in half and remove the fuzzy interior with a melon baller or spoon. Boil the artichokes in salted water for 15-25 minutes (depending on size), and cool in an ice bath. Set the grill to high heat. Drizzle the artichokes with olive oil, salt, and pepper and grill for a minute or two, or until covered in dark grill marks. Flip and grill for another minute. Set aside.

For the aioli, mix together all of the ingredients in a small bowl, and salt and pepper to taste.

To eat, rip off a leaf (or petal?) dip it in the aioli, and Enjoy!