Grilled Artichokes with Green Garlic Dip

Grilled artichokes are a revelation. If for whatever reason you can’t or don’t want to grill artichokes, you can steam them in 1/2 inch water for 45 minutes.

Ingredients

• 6 globe artichokes
• 2 lemons
• 1/3 cup olive oil

Green Garlic Dip

• 3/4 cup minced green garlic, white and light green parts only
• 1 egg
• 2 teaspoons sherry vinegar
• 1 tablespoon plus 1 teaspoon red-wine vinegar
• 6 tablespoons fruity extra virgin olive oil
• 1/2 cup pure olive oil
• salt

Directions

1. Squeeze juice from 1 lemon into large bowl filled with water.
2. Remove the stems from the artichokes, leaving about 1 inch at the base. Snap off outer 2 rows of leaves, and cut off top 1/3 of the artichokes. Quarter or half artichokes lengthwise.  Using a small knife, cut out the choke and prickly small leaves. Place artichokes in lemon water.
3. Bring large pot of salted water to a boil. Drain artichokes, add to pot, and boil until crisp tender, about 15 minutes.  Drain and transfer to rack to cool. (Up to this point, you can do-ahead)
4. Prepare grill (medium-high heat).  Whisk olive oil and juice from other lemon, making lemon vinaigrette.  Brush artichokes with vinaigrette.  Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes.  Transfer to platter, drizzle with some of the remaining vinaigrette.

Prepare Green Garlic Dip

1. Meanwhile, in a small saucepan, bring 1/4 cup of water and the green garlic to a gentle simmer, cover and cook until tender, about 5 minutes.  Strain the garlic, and let cool.
2. In a blender, puree the egg, vinegars, and cooled green garlic on medium-high.  With the blender running, add the oils in a slow, steady stream to emulsify.  Season with salt.  Place the artichokes in individual bowls, season with salt and serve with some of the dip.