Ingredients
For the Artichokes:
- – 3–4 large globe artichokes
- – 2 lemons, cut in half crosswise
- – Olive oil for brushing
- – Kosher salt and freshly ground black pepper
For the Lemon Aioli (serves 4; double for 8):
- – ⅓ cup mayonnaise (Hellmann’s recommended)
- – ⅓ cup low fat Greek yogurt
- – 1 tablespoon plus 1 teaspoon fresh lemon juice
- – 1 teaspoon finely minced garlic
- – ¼ teaspoon kosher salt
- – 2 teaspoons of slivered basil or mint (optional)
Instructions
- Snip off the thorns on the leaves: Use scissors to cut the thorny tip off each leaf and rub the cut parts with a halved lemon to prevent discoloration.
- Trim the stems: Peel the tough outer layer of the stem using a paring knife or vegetable peeler. Rub with lemon to prevent browning.
3. Slice the artichokes in half and cut off the tips: Slice each artichoke in half through the stem. Cut 1 inch off the top of each half and rub exposed parts with lemon.
4. Steam or boil the artichoke halves for 20 minutes: This fully tenderizes the artichokes.
5. Scoop out the chokes: Once cool, scoop out the fuzzy chokes with a spoon. Artichokes can be refrigerated up to 48 hours before grilling.
6. Grill the artichokes: Brush the halves generously with olive oil, season with salt and pepper, and grill for 5 minutes per side until charred and flavorful.
7. Make the lemon aioli: Combine all aioli ingredients in a small bowl and mix well. Serve alongside the grilled artichokes.