Tuesday, Mar 29, 2011 12:30 AM UTC

Grilled artichokes with spicy lemon dip

You don't have to be just falling in love with someone to fall in love with charring artichokes

By Dawn E. Bell

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Topics: Kitchen Challenge, Food, Life News

Late winter-early spring in California is when we find the best artichokes, and seeing some today occasioned a wonderful recollection: When Cath and I were first dating we took little trips all over Northern California. (You know how it is). One such jaunt was to Monterey where we spent time at the famous aquarium, where I was especially entranced by the sardine tank. The little silver fish just raced round and round and round. I wanted to let them out. (I’ve never been fond of creatures in cages.)

Anyway, all that walking and all those fish made us thirsty so we made our way to the Monterey Bay Aquarium Restaurant, ordered cocktails and perused the bar menu. The grilled artichokes jumped off the page. These were beautiful — slightly crisp from the grill, lightly salty and served with a spicy dipping sauce that was mostly chipotle and garlic. They were heady, to say the least, and there was nothing left on that platter but two napkins.

We have made these several times at home. I don’t make a chipotle sauce but prefer a spicy lemon aioli.

Have plenty of napkins on hand and a cold drink. And don’t bother with any other food groups, these babies deserve your total attention.

Grilled Artichokes and Meyer Lemon Aioli

Serves 2

Ingredients

Artichokes

Two medium artichokes
Olive oil
Salt and pepper, to taste

Lemon aioli

Juice from one Meyer lemon (or regular lemon juice, which is tarter, to taste)
1 cup olive oil
1 large egg yolk
2 cloves garlic
½ teaspoon dijon mustard
½ teaspoon red pepper flakes
salt and pepper, to taste

Directions

Artichokes

Clip the leaves of the artichokes to remove the thorn at the tips, and slice off the top ¾ of an inch. Bring a pot of generously salted water to a boil and add the artichokes. Boil for about 25 minutes, or until the outer leaves can be easily pulled off. Take out the artichokes, submerge in ice-cold water until cool, and then drain.
Heat the grill. Charcoal is the best choice because the smoke adds additional flavor. But, if you must, a gas grill will do.
Cut the artichokes in half and pull out the thistle heart (purple and white leaves in the middle). Using a pastry brush, coat the artichokes with olive oil inside and out. Salt and pepper all over and place them cut side down on the cool side of a hot grill. Because the olive oil will attract flames and burn them, keep them away from hot coals.
Turn often until some of the outer leaves begin to crinkle and darken. Remove to a platter and allow to cool. Serve with aioli.

Aioli

Add the lemon juice, egg yolk, garlic, mustard and red pepper flakes to the pitcher of a blender or food processor and put the top on. Turn on blender/food processor and remove the safety top.
Slowly pour in about half of the olive oil until the mixture is emulsified.
Turn off the blender and add a pinch or two of salt and one of pepper, or to taste.
Restart the blender and add the remaining olive oil, or enough to make the sauce thick and creamy. Pour into dipping bowls.

More Dawn E. Bell.

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Gripping photos: The people of the Turkey protests (slideshow)

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The protests take on a festive element as police forces move out of the park and square. Wearing a gas mask, this young man dances to traditional Turkish music in front of Taksim Square’s Ataturk Monument.
In Gezi Park since March 31st, this protester, originally caught off-guard by the Government’s teargas and water cannons, went out and bought a Russian army mask from WWII, preparing for what was to come.
This rambunctious boy seems to be enjoying the chaos. After taking this picture he threw a stone at the already destroyed building in the background.
Forming a line, the police face off directly with protesters in Taksim Square. After a while, they retreated and there was a general cheer – a back-and-forth dance that has been common since the beginning of this protest.
An elderly woman in Gezi Park reads the news. The tent community occupying the park was violently destroyed on June 16th.
Many different groups had set up booths to promote their cause in Taksim Square and Gezi Park. Standing in front of one, this man waves his flag while posing with conviction.
Many home-remedies are used to minimize the effects of tear gas. This woman has put a milky solution on her face, removing her mask after the tear gas dissipated. Before sunrise, the police came again for another round of teargasing.
People capitalize on the uprising -- selling flags, beer, gas masks, sky lanterns and spray paint to name just a few of the popular items.
On Monday morning, June 11, the police execute a strong offensive. Many plain-clothed police officers, like the ones seen here, clash with protesters in the side streets away from the main stand-off in Taksim.
The authorities seem to be most aggressive in the night, pushing protesters away from the square and park. After being teargassed this young woman catches her breath with other protesters on Siraselviler Street.
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Grilled artichokes with spicy lemon dip

You don't have to be just falling in love with someone to fall in love with charring artichokes