Whether or not your grill is already smoking, Grilled Artichokes should be in line to throw on it.
Grilled Artichokes are the first thing we ask for when we sit down to a table at Houston’s (now renamed Hillstone). We do this before we ask for drinks. If you’ve had them you know: they are that good.
¼ cup olive oil
¾ tablespoon salt
½ tablespoon freshly ground pepper
For the Aioli
½ cup mayonnaise
1 garlic clove, smashed
1 tablespoon freshly squeezed lemon juice
Bring a large pot of water to a boil, and preheat the grill.
Cut the stems off the artichokes, leaving a ½-inch length of stem. Using a serrated knife, cut off the tops of the artichokes. Peel off the thick leaves at the bottom of the artichokes. Stand the artichokes up with the cut tops on the surface and stems up, and cut them in half from stem to bottom. Using a small paring knife, cut out the fuzzy choke from the center of each artichoke half, and remove the tiny leaves in the centers.
Place the artichokes into the boiling water and cook for about 12 minutes, until they are crisp-tender. Drain the artichokes and pat them dry.
Pour the olive oil into a small bowl, and stir in the salt and pepper. Brush the artichokes with the seasoned olive oil on all sides. Place the artichokes on the grill cut side up, close the grill, and cook 5 minutes. Turn the artichokes, so that the cut sides are on the grill, and cook another 5 to 7 minutes, until the leaves are tender and they begin to char.
While the artichokes grill, make the aioli. In a small bowl, whisk together the mayonnaise, garlic clove, and lemon juice.
Transfer the artichokes to a platter. Serve with lemon wedges and aioli alongside.