Grilled Artichokes with Shishito Pepper Aioli

 

2 globe artichokes

8-10 whole black peppercorns

pinch of salt

2 bay leaves

2 cloves garlic peeled

half a lemon

olive oil, as needed

shishito pepper aioli, for dipping (recipe follows)

 

Rinse artichokes under cold, running water. Pull off lower petals and cut off bottom stems. Cut about 1/2 inch of the pointed top of the artichoke. For a nice presentation, trim tips of leaves with scissors to remove thorns. Cut artichokes in half lengthwise and scrape out the fuzzy chokes and any purple-tipped petals.  Place artichokes in boiling water seasoned with black peppercorns, salt, bay leaves, garlic, and half a lemon. (I squeeze the lemon juice and then throw in the half a lemon in the pot.) Cook until the bottoms of the artichokes are tender and the petals pull off easily. Remove from water and drain well. Brush artichokes with a little olive oil. Place cut side down on a hot grill and cook lightly browned, about 5 to 7 minutes. Turn artichokes over and brush with more olive oil. Grill until petals are lightly charred, about 3 to 4 minutes more. Artichokes may be served either hot or room temperature with shishito pepper aioli.

 

Shishito Pepper Aioli

Yields 1/2 cup

 

1 large egg yolk

1 small garlic clove, finely grated

1/4 teaspoon kosher salt, or to taste

2 teaspoons water

1/4 cup grapeseed oil, or other neutral oil

1/4 cup good-quality extra-virgin olive oil

3 tablespoons puréed shishito peppers

2 generous dashes of cayenne pepper, or more, to taste

Fresh lemon juice, to taste

Freshly ground black pepper, to taste

 

In the work bowl of a blender, combine the egg yolk, garlic, 1/4 teaspoon salt, and water and blend. Slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive oil in a slow, steady stream. Stir in the puréed shishito peppers and the cayenne. Season aioli with lemon juice, pepper, and more salt, if needed.