Thursday, May 8, 2014

Grilled Artichokes with Herbed Garlic Lemon Aioli

We celebrated the wedding of some of our favorite people at few weekends ago. It was a glorious wedding at the Hotel Bel Air! The food, decorations, band, EVERYTHING was the perfect mix to make it one of the most fun weddings we have ever been to.
Here are are at the rehearsal dinner with the Beautiful Bride, Sabrina!
With my sweetie!
Jeffrey with several of his buddies!
He's a cool cat!
Here comes the Bride!
Our other couple friends, Sam and Kip! Love them!

So in love! Congrats John-Michael and Sabrina Powell!

We are grilling a lot around here! Artichokes are a favorite in my house. I have been making this recipe for the past several years. A few weeks ago I went to a restaurant in Seal Beach and had their famous grilled artichoke appetizer. It was SO yummy and I loved that they paired it with a thicker aioli sauce. I have used the same ingredients to make artichoke dipping sauce for a long time, but I never thought to blend it into an aioli before. It makes it so much easier for dipping because it doesn't fall off the leaf. 

Grilled Artichokes with Garlic Lemon Aioli
2 artichokes
4-6 cups of chicken broth
1 Tbsp olive oil

Garlic Lemon Aioli:
4 Tbsp lemon juice
1-2 garlic clove (depending on how strong you like your sauce)
1/4 tsp kosher salt
1/2 cup olive oil
1 Tbsp sour cream or greek yogurt
optional: 1 Tbsp chopped dill or other herbs

Cut the tops off of the artichokes. Cut off the stems. 
Use the scissors to cut the tips off of the rest of the artichoke leaves.
Place artichokes in a pot with the chicken broth. Cover and boil for 45 minutes until leaves are tender. Make sure that all of the water does not evaporate or else it will burn the bottom (ps I did this..but it still worked out!)
Place in a food processor or blender the lemon juice and garlic cloves. Blend until smooth.
Turn on the food processor and slowly add the olive oil into the holes at the top of the processor.
Continue blending until all of the oil is added and sauce is thick.
Chop herbs and stir into the sauce.
Refrigerate until ready to use.
Remove cooked artichokes from pot. Use a serrated knife to cute in half down the middle.
Use a spoon to scoop the choke out of the 2 halves.
Brush the artichokes with olive oil.
Grill artichokes on high for about 5 minutes on each side.
Remove artichokes from grill and serve with aioli sauce.

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