Ingredients
- Artichokes:
- 2 tablespoons & 2 teaspoons Kosher salt
- 3 tablespoons Lemon Juice
- 3 large Artichokes with 1/2 inch woody edge of stem trimmed, but the rest remaining
- 1 lemon halved
- 6 tablespoons Cat Cora’s Kitchen by Gaea Premium Organic Extra Virgin Olive Oil
- 1/2 teaspoon Freshly Ground Black Pepper
- Aioli:
- 2 large eggs
- 2 1/4 cups pure olive oil
- 1 teaspoon pressed garlic, about 1 large clove
- 2 teaspoons lemon juice
- 3 Calabrian chilies, stem removed
- 1 teaspoon capers
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon water
Preparation
Step 1
Add water, 2 tablespoons salt, the halved lemon to a 5 gallon pot and bring to a boil. Add artichokes, cover, and cook for 35 minutes. A large leaf should come off when gently pulled. Set aside, let cool.
Preheat a hot grill.
Prepare the aioli by putting the eggs, garlic and lemon in a blender or food processor. Turn on medium high, blend, and very slowly, through the pouring hole, add in oil. When thickened, turn off and add chilies, capers, salt and pepper and pulse until well mixed. If the aioli is too thick, add water.
Refrigerate while grilling.
Cut artichokes in half lengthwise and scoop out center choke (fuzzy section and purple leaves). Rub 1 tablespoon of oil and 1/2 tablespoon lemon on each open-side of the halved artichokes. Sprinkle with 2 teaspoons salt and pepper. Place artichokes on grill, open-side down for 5-6 minutes. Flip and grill for 1 additional minute on full leaved side.
Top with the aioli, or serve on the side for dipping