Grilled Artichokes With Garlic Aioli Sauce

"It's never too late to be who you might have been."
– George Eliot

Who might that be? I wonder. How about a great novelist under a pen name? How mysterious would that be? LOL You never know.........................It could be Ms Chef extrodinaire...Naaaaa too damn much work. I'll stick to quilting, thanks:) But I have been obsessed about these artichokes for quite sometime now. I first enjoyed them at the Hitching Post in Solvang. Since then I have been wanting to steal  perfect the recipe. I just LOVE them for an appetizer! ( They pair well with wine:) But its a great side dish to any grilled meat. I'm doing them again tonight with Pollo Asada! I think I 'll be making myself sick on these things! LOL

For Aioli:

• 4 garlic cloves, coarsely chopped
• 1/2 teaspoon salt
• Pinch cayenne pepper
• 1 cup extra-virgin olive oil
• 2 large egg yolks
• The juice of a half lemon

In a food processor, pulse garlic, salt, cayenne pepper, and 2 teaspoons oil until smooth and creamy, about 2 minutes. Add yolks and lemon juice and blend until smooth. With motor running, very slowly add remaining 3/4 cups plus 2 tablespoons oil in thin, steady stream, blending until aïoli is thick, about 2 minutes. Refrigerate until ready to use.

For artichokes:

4 Atichokes

1/4 cup Olive oil

3 minced garlic cloves

 Cut off stem and top quarter of each artichoke. Bend back dark green outer leaves and snap off at artichoke base.

Steam artichokes until tender, about 20 minutes. Cool and cut in half. Remove any purple-tipped leaves from center of artichokes.

Prepare barbecue (medium-heat). Stir olive oil and minced garlic in small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes with kosher salt. Grill artichokes until slightly charred, turning occasionally, about 8-10 minutes, brushing occasionally.

Serve with Aioli.