- Two medium artichokes
- Olive oil
- Salt and pepper, to taste
- 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
- 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.
- 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.