Grilled Garlic Artichokes and Aioli
Fresh artichokes are coated in TSTE®Ã‚Â® Organic Extra Virgin Olive Oil and TSTE®Ã‚Â® Vik's Garlic Fix and then grilled to perfection. Dip your garlic artichokes in lemon aioli for light citrus accents and a delectable final touch.
1 tsp. Italian Herb Spice Blend
2 tsp. Brazilian Petite Sea Salt
1/4 cup Organic Extra Virgin Olive Oil
1 cup mayonnaise
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 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 Organic Extra Virgin Olive Oil and liberally coat the cut sides with remaining Tbsp. of 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.
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