Preparation
PREPARE the aioli sauce in advance. Zest and juice a lemon. In a small bowl, mix together 1 tsp of the lemon zest, all of the juice, and mayonnaise. Season with 1 TBS TSTE® Vik's Garlic Fix and TSTE® Italian Herb Spice Blend.
Refrigerate overnight (or for at least 3 hours) to allow the flavors to meld.
TRIM artichokes: using kitchen shears cut off the tip of each leaf and the stem. Using a serrated knife, cut each artichoke in half.
BRING a large pot of water (enough to cover artichokes) to a rolling boil. Add artichoke halves, the juice of the second lemon, and TSTE® Brazilian Petite Sea Salt. Reduce heat, cover, and simmer 20 mins, or until tender.
PREHEAT a grill to medium heat. Pat artichokes halves with paper towels to dry. Brush both sides of each artichoke half with TSTE® Organic Extra Virgin Olive Oil and liberally coat the cut sides with remaining TBS of TSTE® Vik's Garlic Fix. Place artichoke halves cut-side-up on the grill. Grill artichokes for about 20 mins (flipping sides every 5 mins) or until both sides begin to show grill marks. Plate. Serve with aioli dipping sauce.
Yield: 6 artichokes
Total Time: 1 hr
Prep: 20 mins
Cook: 40 mins
