Artichoke instructions are from Cat Cora but I made aioli by starting with mayonnaise and adding some lemon juice, red pepper flakes and a garlic clove mashed into a paste with some coarse salt. left out the capers because Charlie and Cassie don't like them. It was good. Grilling the artichokes didn't add much if any flavor. I think steamed artichokes will be good for the next time. Cutting them in half and scooping out the inedible heart was a good idea.
Orzo cooked according to package directions, but with chicken stock, drained, added to a skillet with mushrooms already cooked in butter and tossed over heat to combine. Needed salt. There wasn't enough salt in the chicken stock.
Chicken breasts store bought already seasoned and ready to grill.
Instructions
1. Prepare a fire in a charcoal grill or preheat a gas grill.
2. To make the aioli, combine the egg yolks, garlic, and lemon juice in a blender or food processor. Process at medium-high speed to blend, then very slowly add the oil in a thin stream through the pouring tube while the machine is running. When the mixture has thickened, turn off the machine, add the chilies, capers, salt, and pepper, and pulse until well mixed. If the aioli is too thick, add a little water. Refrigerate while the artichokes are cooking.
3. Fill a stockpot halfway with water and add the 2 tablespoons salt and the lemon halves. Bring to a boil. Add the artichokes, cover, and cook for 35 minutes. When ready, a large leaf should come off easily when gently pulled. Drain and let cool.
4. Cut the artichokes in half lengthwise and scoop out the center choke (the fuzzy section and the purple leaves). Rub 1 tablespoon olive oil and 1/2 teaspoon lemon juice on each side of the halved artichokes. Sprinkle all with the 2 teaspoons salt and the pepper. Place the artichokes on the grill, cut side down, and grill for 5 to 6 minutes. Flip and grill for 1 minute longer.
5. To serve, place the artichokes on individual plates. Spoon the aioli into small ramekins and give an individual serving to each guest, or set one big bowl of aioli on the table and let everyone dip in.
2. To make the aioli, combine the egg yolks, garlic, and lemon juice in a blender or food processor. Process at medium-high speed to blend, then very slowly add the oil in a thin stream through the pouring tube while the machine is running. When the mixture has thickened, turn off the machine, add the chilies, capers, salt, and pepper, and pulse until well mixed. If the aioli is too thick, add a little water. Refrigerate while the artichokes are cooking.
3. Fill a stockpot halfway with water and add the 2 tablespoons salt and the lemon halves. Bring to a boil. Add the artichokes, cover, and cook for 35 minutes. When ready, a large leaf should come off easily when gently pulled. Drain and let cool.
4. Cut the artichokes in half lengthwise and scoop out the center choke (the fuzzy section and the purple leaves). Rub 1 tablespoon olive oil and 1/2 teaspoon lemon juice on each side of the halved artichokes. Sprinkle all with the 2 teaspoons salt and the pepper. Place the artichokes on the grill, cut side down, and grill for 5 to 6 minutes. Flip and grill for 1 minute longer.
5. To serve, place the artichokes on individual plates. Spoon the aioli into small ramekins and give an individual serving to each guest, or set one big bowl of aioli on the table and let everyone dip in.
Ingredients
* 2 Egg Yolks
* 1 Clove Garlic (minced)
* 2 Teaspoon Fresh Lemon Juice
* 2¼ Cup Light Olive Oil
* 1 Tablespoon Oil-Packed Calabrian Chilies (chopped, roasted; or 2 or 3 Red Chilies)
* 1 Teaspoon Capers (drained)
* 2 Tablespoon Kosher Salt (plus 3 tsp)
* 1 Teaspoon Freshly Ground Black Pepper
* 1 Lemon, Halved (plus 3 Tbsp Fresh Lemon Juice)
* 3 Large Artichokes (½ inch of woody stem removed, but the rest remaining)
* 6 Tablespoon Extra-Virgin Olive Oil
* 1 Clove Garlic (minced)
* 2 Teaspoon Fresh Lemon Juice
* 2¼ Cup Light Olive Oil
* 1 Tablespoon Oil-Packed Calabrian Chilies (chopped, roasted; or 2 or 3 Red Chilies)
* 1 Teaspoon Capers (drained)
* 2 Tablespoon Kosher Salt (plus 3 tsp)
* 1 Teaspoon Freshly Ground Black Pepper
* 1 Lemon, Halved (plus 3 Tbsp Fresh Lemon Juice)
* 3 Large Artichokes (½ inch of woody stem removed, but the rest remaining)
* 6 Tablespoon Extra-Virgin Olive Oil
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