Grilled Artichokes With Garlic-Chive Aioli

• FOR THE ARTICHOKES:
• 1/2 cups Lemon Juice (for Soaking)
• 4 whole Artichokes
• Canola Oil Spray
• Kosher Salt And Ground Black Pepper, To Taste
• __________
• FOR THE AIOLI:
• 1/2 cups Mayonnaise
• 1/4 cups Crema Mexicana (or Sour Cream)
• 1 Tablespoon Chives, Chopped To 1/8"
• 1 Tablespoon Garlic, Minced
• 1 teaspoon Dijon Mustard
• 1/2 whole Lemon, Juiced
• 1/4 teaspoons Ground White Pepper
• 1/8 teaspoons Ground Cayenne (or More To Taste)
• 1 pinch Smoked Paprika (optional)

1. Combine all of the aioli ingredients in a small mixing bowl, whisk well, cover and refrigerate at least one hour to allow the flavors to marry.
2. Now work on the artichokes. Add about a gallon of cold water to a stock pot and stir in the 1/2 cup of lemon juice.
3. Rinse the artichokes well under cold water, then shake off the excess water.
4. Trim about 1/2" from the stem, and 1 1/2" from the top of one artichoke.
5. Using kitchen shears or scissors, trim about 1/2" from the tip of each petal.
6. Then use a knife to slice the artichoke in half vertically.
7. Using a melon baller or a spoon, scoop out the choke (the hairy looking thing and the purple leaves) from each half of the artichoke.
8. Put the artichoke in the lemon water. You are just soaking them right now - you'll cook them later. Soaking in the lemon water prevents the cut portions from turning brown. Repeat the process with the remaining artichokes.
9. About 45 minutes before you're ready to serve, remove the artichokes from the stock pot, drain the water, add about an inch of fresh water and a steamer basket to the pot.
10. Steam the artichokes over the boiling water for 20 minutes.
11. While the artichokes are steaming, start your grill and prepare for indirect cooking at medium-high heat (350-375u0b0F).
12. Remove the artichokes from the steamer basket to a sheet pan and season each half liberally with salt and pepper.
13. Spray both sides of each half with canola oil spray.
14. Grill the artichokes cut-side-up over indirect heat for 15 minutes.
15. Turn the artichokes over and grill over indirect heat for another 10 minutes.
16. Serve with the aioli and enjoy!

artichokes, lemon juice, artichokes, canola oil spray, kosher salt, aioli, mayonnaise, ubc, chives, garlic, dijon mustard, lemon, ubc, ground cayenne, paprika

Taken from tastykitchen.com/recipes/sidedishes/grilled-artichokes-with-garlic-chive-aioli/ (may not work)