Grilled Artichokes With Lemon Basil Dipping Sauce Recipes

GRILLED ARTICHOKES WITH LEMON AIOLI DIPPING SAUCE

Steps:

• In a small bowl whisk all of the aioli ingredients except herbs. Store in the fridge, covered for up to 24 hours. Sprinkle freshly-cut herbs on top right before serving.
• Fill a large (8-quarts or more) pot with water, 2/3 of the way up, and bring to a boil.
• Trim one artichoke at a time, making sure to rub all of the freshly cut parts with a halved lemon as you go, to prevent discoloration. First cut off the very tip of the stem. Next, carefully slice off or shave (with a vegetable peeler) the tough outer skin of the stem. Using your scissors and starting at the bottom of the artichoke, snip off the thorny tip of each leaf (about 1/2 inch) until you get to the top of the artichoke, where the leaves are too crowded to separate.
• Lay the artichoke on its side and slice it in half, starting from the stem. Don't forget to keep wiping the cut parts with lemon. Lay each half cut-side down and slice off 3/4 of an inch from the top, to remove the last bunch of thorny tips. Lemon, lemon.
• Carefully drop the artichoke halves into the boiling water. When it returns to a boil, cover the pot and cook the artichokes for 20 minutes. Don't worry if they aren't all completely submerged. Those parts will cook in the steam. Using tongs, gently transfer the artichoke halves, cut side down, to a bowl (letting the water drip off of them) and let them cool for 15-20 minutes. When they're cool enough to handle, use a teaspoon to carefully scoop out the chokes (the hairy part near the heart). They artichokes are now ready for grilling or you can refrigerate them, covered with plastic wrap, for up to 48 hours before grilling them.
• Heat the grill to medium-high. (If you chill the artichokes overnight, allow them to sit at room temperature for 1/2 hour before proceeding.) Brush artichokes generously on both sides with olive oil and season with salt and pepper, to taste. Grill artichokes for about 5 minutes per side, outside first, until the cut side has grill marks and is nicely browned in spots.
• Serve the artichokes warm or at room temperature. I like to set the artichoke halves out on a big platter and let everyone help themselves. Make sure each person has a small plate, a fork and knife to eat the heart, and a small bowl of aioli for dipping. I usually put out one or two large communal bowls for the discarded leaves.

GRILLED ARTICHOKES WITH LEMON-BASIL DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, over high heat.
• In a small mixing bowl, combine the olive oil, basil and garlic. Heat in the microwave for 20 seconds. Remove and stir. Repeat for another 20 seconds. Set aside.
• Rub half the lemon over the entire artichoke (inside and out). Place cut side down in the boiling water for 25 minutes to steam.
• In a large bowl, combine the mayonnaise, ketchup, 1 tablespoon lemon juice, 1 tablespoon olive oil mixture and Sriracha Roster Sauce (optional) and stir to combine. Place in the microwave for 15 seconds and stir. Repeat for another 15 seconds. Set aside.
• After steaming, rub 1 teaspoon of olive oil mixture over the entire artichoke. Season with lemon pepper.
• Turn the grill on high heat. Place the artichokes, cut side down, on the grill for 10-12 minutes.
• Remove and enjoy immediately!