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
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!