1cupextra-virgin olive oilor avocado oil (or a mix)
For The Herbed Roasted Garlic Aioli:
3/4cupRoasted Garlic Oil
1tablespoonlemon juiceplus more to taste
1tablespoonDijon Mustard
pinchkosher salt
1largeeggat room temperature
1largeegg yolkat room temperature
2handfuls (about 1 ounce)mixed fresh herbs(mix of fresh parsley, dill, chives, or tarragon), stemmed
For The Grilled Artichokes:
2 to 3largeartichokes
1largelemon
2teaspoonskosher salt
1tablespoonblack peppercorns
2headsgarlic
2bay leaves
Instructions
Make The Roasted Garlic Oil:
Turn the oven to 275°F and arrange a rack in the middle. Place the heads of garlic in a small pan or pot and cover with the oil. Cover the pan or pot, place it in the oven, and roast until the garlic easily pops out of the peel, at least 60 and up to 80 minutes. (The Roasted Garlic Oil can be made up to seven days ahead of time. Store refrigerated in an airtight container until ready to use if it has solidified, set it at room temperature for the oil to liquify. Makes 1 cup Roasted Garlic Oil.)
Make The Herbed Roasted Garlic Aioli:
Combine all the roasted garlic cloves (from the two garlic heads), 1 tablespoon lemon juice, 1 tablespoon mustard, and a pinch of salt in a blender or food processor. Process on low until the garlic is broken up then let sit for a minute or two. Scrape down the inside of the food processor, add the egg yolk and whole egg, and process briefly until just combined.
With the food processor running on low, slowly pour in the 3/4 cup of the Roasted Garlic oil in a thin, steady stream. Turn off the food processor, scrape down the inside, add in the roughly chopped herbs, and pulse until well combined. Taste for seasoning and add salt and pepper, as desired.
(The Roasted Garlic Aioli can be made up to 4 days ahead. Store refrigerated in an airtight container until ready to use. Makes 1 3/4 cups Roasted Garlic Aioli.)
Trim The Artichokes:
Begin by snapping off any outer leaves that are dried out or woody in texture. Next trim the artichoke stem to 1 1/2-inch in length and use a Y-peeler to remove the tough outer part of the stem. Slice the lemon in half and get 1 tablespoon of lemon juice. Rub the peeled section with half of the lemon.
Next trim the leaves. Use sharp scissors to trim off any pointy tops of the outermost leaves. Then, with a serrated knife, trim off the top 1-inch of the artichoke. (This is necessary for a Globe variety of artichoke but not necessary for other varieties -- like Lyon variety -- that don't have a point to the top.)Cut the artichokes in half lengthwise and set them, cut side down, on a platter or cutting board. Rub the cut lemons over the cut artichoke halves.
Simmer The Artichokes:
Prepare the fire for medium-high heat (about 450°F). Meanwhile, bring a large pot of water — deep enough for the artichokes to fully float — to a boil over high heat. When the water is boiling, squeeze the lemon halves and drop them into the water. Add the salt, peppercorns, bay leaf, and garlic.
Carefully place artichokes into the boiling water and lower the heat to simmer. Cook until the leaves pull away when gently tugged, about 20 to 25 minutes. Meanwhile, make the Roasted Garlic Aïoli if you haven't already.
Make The Grilled Artichokes:
When the artichokes are ready, remove them and drain them on a baking sheet. When they are cool enough to handle, use a spoon to scoop out the fuzzy choke and discard it.
Brush the artichokes with the Roasted Garlic Oil then season all over with salt and pepper. Place the prepared artichokes cut-side down on the grill grate and cook for 5 to 10 minutes until grill marks form. Rotate 90 degrees and grill until the heart of the artichoke is easily pierced, the artichoke is charred, and the leaves have darkened in color. Serve the artichokes on a platter with clarified butter or the Roasted Garlic Aioli.