Ingredients:

  • 4 large artichokes
  • 1 lemon, halved
  • 4 tablespoons olive oil, plus more for brushing
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 cup water (240 ml)
  • 1/2 cup mayonnaise (120 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/8 teaspoon black pepper (.625ml)

Instructions:

  1. Cut off the top inch of each artichoke. Trim the stem, leaving about 1 inch. Peel the stem. Remove the tough outer leaves. Use kitchen shears to snip off the thorny tips of the remaining leaves. Rub all cut surfaces with lemon to prevent browning. Cut the artichokes in half lengthwise. Remove the choke (the fuzzy part) with a spoon.
  2. Place the artichoke halves in a pot with 1 cup of water. Add the olive oil, minced garlic, salt, and pepper. Bring to a simmer, cover, and cook for 20-25 minutes, or until the base of the artichoke is easily pierced with a knife.
  3. Preheat grill to medium heat.
  4. Brush the cut sides of the artichokes with olive oil. Place the artichokes cut-side down on the grill. Grill for 5-7 minutes, or until grill marks appear. Flip the artichokes and grill for another 3-5 minutes, until heated through.
  5. While the artichokes are grilling, whisk together the mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl.
  6. Serve the grilled artichokes immediately with the lemon-garlic aioli for dipping.