Recipe: Grilled Artichokes with Meyer Lemon Aioli

ARTICHOKES WITH MEYER LEMON AIOLI

2 lemons
3 cloves garlic
Salt and ground black pepper (to taste)
4 black peppercorns
15 to 20 small artichokes*
1⁄4 cup extra-virgin olive oil
1 tablespoon dried oregano
Meyer Lemon Aioli (for serving, recipe follows)

Cut 1 of the lemons into quarters; halve and juice the remaining lemon and set aside. Fill a large saucepan three-fourths full of water. Have ready a bowl full of ice water.

Add the lemon quarters, garlic, 1 tablespoon salt, and the peppercorns to the saucepan.

Snap off the tough outer leaves of the artichokes to reveal the pale inner leaves. Using a serrated knife, trim off 1⁄2-inch of the spiky tips. With a paring knife, cut off the stems 1⁄2-inch from the bottom and peel the remaining stems. Working with one artichoke at a time, cut them in half lengthwise and add to the lemon water in the saucepan.

Cut out a parchment paper circle with a center vent and fit it inside the pan. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, 8-10 minutes. Using a slotted spoon, transfer the artichokes to the ice bath. Drain and let dry on paper towels.

In a large bowl, stir together the olive oil, lemon juice, and oregano. Add the artichokes and toss to coat. Season with salt and pepper. Let stand for 20-30 minutes.

Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM-HIGH heat. Brush and oil the grill grate or a vegetable-grilling basket. Arrange the artichokes on the grate or in the basket directly over medium-high heat. Grill, turning often, until lightly charred on all sides and tender-crisp, 6-8 minutes.

Arrange the grilled artichokes on a platter and serve hot off the grill with the Meyer Lemon Aioli on the side.

*Fresh "baby" artichokes are available in spring and early summer. Peel, trim, and parboil them before grilling to soften them. If fresh baby artichokes are not available, you can use store-bought imported artichokes packed in oil, but be sure to drain them well.

MEYER LEMON AIOLI

1/4 cup canola oil
1/4 cup olive oil
3 egg yolks (pasteurized)
1 tablespoon Dijon mustard
3 garlic cloves
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
3 to 4 tablespoons fresh Meyer lemon juice

Pour the canola oil and olive oil into a measuring cup with a spout.

In a blender or food processor, combine the egg yolks, mustard, garlic, salt and white pepper. Pulse several times until the garlic is pulverized. With the motor running, add the oils in a slow, steady stream.

Stir in 3 tablespoons of the lemon juice. Stir in the remaining 1 tablespoon lemon juice if needed to thin the aioli; it should be the consistency of mayonnaise.

Spoon into a serving bowl, cover and refrigerate until ready to serve.

Makes 6 servings
Adapted from source: Adventures in Grilling by Willie Cooper