Shake Family Recipes, Grilled Artichokes with Lemon Dill Aioli

Serves six

Ah, the Thistle. Monterey Peninsula has the perfect climate to grow this tasty, fun-to-eat treat. This recipe elevates the thistle to new heights with the tang of balsamic vinegar and delectable herbs.

Artichokes
6 medium artichokes
4 T. lemon juice or white wine vinegar

Marinade (makes 5 cups)
1 T. dill
1 T. chopped parsley
1 T. chopped tarragon
1 T. chopped thyme
1 T. chopped chives
1 T. chopped basil
1 T. chopped garlic
1/4 tsp. freshly ground black pepper
1 1/4 cups brown sugar
2 cups balsamic vinegar
2 cups olive oil

Lemon Dill Aïoli
4 egg yolks
4 T. fresh lemon juice
4-6 cloves of garlic, minced
2 T. fresh dill, chopped
11/2 cups olive oil
Tabasco sauce, salt, and black pepper, to taste

Marinade: In a blender, combine the chopped herbs, garlic, pepper, brown sugar, and vinegar. Blend for about 10 seconds at medium speed. Slowly add the olive oil in a thin stream. Set aside.

Artichokes: Wash artichokes and peel the coarse fibers from the stem. Remove tough bottom leaves and cut off about an inch from the top of each artichoke. With scissors, snip off the sharp tips on the remaining leaves.

Plunge artichokes into a large pot filled with boiling water. Add the lemon juice or vinegar and boil gently until done. Allow 25-40 minutes to cook, depending on the size of the artichoke. Artichokes are done when the outer leaves pull off easily and the bottom is tender. Test them often by piercing with the point of a knife. They should be a bit resistant, but not hard in the center. Drain artichokes upside down. Cool in the refrigerator for one hour then slice in half, lengthwise. In the center of the artichoke is a light green cone of tiny leaves (the choke), which can be removed in one piece. Place artichokes in marinade and refrigerate overnight. Before serving, grill for 3 to 5 minutes per side, or roast in the oven for 7 minutes at 350 degrees. Serve hot with Lemon Dill Aïoli.

Lemon Dill Aïoli: Place egg yolks in a small bowl and beat on high speed until frothy. Add lemon juice, garlic, and dill. Whisk to combine. Add oil one drop at a time until the mixture begins to thicken and an emulsion begins to form. Add the remaining oil in a slow, steady stream until all oil has been incorporated. Season to taste.