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["Aioli -- In a small container or bowl, add the mayonnaise, lemon juice, zest, thyme, sugar, salt and pepper and refrigerate until ready to serve.", "This can be made the day ahead.", "Vinaigrette -- In a 13x9"" glass (no metal) pan, add the olive oil, lemon juice, dijon mustard, garlic, salt and pepper and mix well and set to the side.", "Artichokes and Onions -- These should be thawed, more room temp vs cold where there could be additional liquid in the them.", "Make sure to dry them off with a paper towel.", "Cut the artichokes in half, end to end; and skewer 1-3 of the halves alternating with 1-2 of the whole onions, depending on the size of your skewer.", "Marinate -- Add the artichoke and onion skewers in the 13x9"" pan with the marinade.", "When you first put them in the pan, I take a brush and make sure to coat all sides of the skewers.", "Cover with plastic wrap for 1-8 hours.", "More time -- more flavor.", "If you can, half way through marinating, brush them again and roll them over in the pan to cover all the surface of the vegetables.", "Grill -- About 5-6 minutes on each side, on medium heat (a bit off to the side).", "I brush with the leftover marinade during cooking and grill until golden brown.", "Serve -- Plate along side a bowl of the aioli and a few lemon wedges for a great side dish.", "They are absolutely delish!", "Marinating time is not included in total prep time.", "Also note -- I did not soak the skewers.", "Since these are cooked pretty quickly, I don't find the need to soak them, and they do have some moisture from the marinade.", "But be careful of flare ups.", "Make sure to cook off to the side a bit where they don't get any flames."]
