Grilled Artichoke with Herby Caesar Aioli

Preparation

If you’re intimidated by cooking whole artichokes, fear not. With the right method (ahem, the one below), you’ll be on your way to success. This aioli takes its cue from classic Caesar dressing, but with an added freshness from the chopped herbs and smokiness from the charred lemon. For a vegetarian version, swap out the anchovy with 2 tablespoons chopped capers for a similar umami kick. Serve with grilled bread and extra grilled lemons for squeezing. P.S. The “choke” is the thistle-y core inside the artichoke.

Learn all about artichokes in our new Fresh Picks series.

1. Snap off tough outer leaves off the artichokes. Using a serrated knife, cut the top third from the artichokes and trim the stems to fit upright in a large pot. Optional, use kitchen shears to snip the pointy end off the leaves; set aside. 
2. Fill a HexClad 8QT/7.5 L Hybrid Stock Pot pot with 2 inches/5 cm of salted water and bring to a boil. Arrange artichokes, stem side up in a single layer in a HexClad Steamer Basket. Set basket into stock pot and cover.
3. Steam until the heart (the tender flesh at the base of the artichoke) is tender when pierced with the tip of a knife and the leaves easily pull off without much resistance, 20 to 25 minutes. 
4. Transfer artichokes stem side up to a plate to drain. When cool enough to handle, cut artichokes in half lengthwise and scoop out interior leaves and thistle-y core (keep the heart in tact). Set aside. 
5. Preheat grill over medium-high heat. Drizzle lemon halves and artichokes with oil and season with salt. Place artichokes and lemons, cut sides down on grates. Grill until both the artichokes and lemons are well charred, about 5 minutes. Flip and continue to cook until softened and lightly charred on the second side, about 3 minutes more. Transfer to a plate. 
6. While artichokes cool slightly, make aioli. Place anchovy and garlic on cutting board and sprinkle with ½ tsp salt. Chop fine, then smash with the side of a chef’s knife to make a paste. Add to a small bowl with mayonnaise; whisk to combine. Squeeze 2 tbsp/30 ml lemon juice from the charred lemon halves and add to the aioli. Stir in herbs and season with salt and pepper. Drizzle with olive oil.
7. Serve artichokes with remaining grilled lemon halves, grilled bread, and aioli. 

Note: Artichokes can be steamed and scooped up to 3 days in advance. Place cut side down on a plate and wrap well before storing in the refrigerator.