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Fill a large pot 3/4 full with water.
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Add 1/4 cup of the salt and bring to a boil.
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3
Rub the cut sides and bottoms of the artichokes with the lemon wedges and carefully add them to the boiling water.
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4
Weight the artichokes as necessary with a heavy dish or bowl, and simmer, partially covered, until the bottoms are just tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 15 minutes.
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5
Drain the artichokes upside down in a colander until cool enough to handle.
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6
Cut the artichokes into quarters and discard the prickly purple leaves and hairy choke.
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7
In a bowl, combine the olive oil, vinegar, garlic, parsley, salt, and pepper.
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8
Add the artichoke quarters and toss to coat.
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9
Let marinate for 2 to 4 hours, turning occasionally.
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10
Preheat the grill to medium-high.
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11
Remove the artichokes from the marinade and grill, turning, until warmed through and lightly charred around the edges, about 5 minutes.
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12
Place on a platter and top with the crumbled cheese.
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13
Drizzle with the grilled lemon mayonnaise and serve additional mayonnaise on the side for dipping.
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14
2 lemons, halved
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15
1 large egg*
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16
2 to 3 tablespoons water
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1/2 cup olive oil
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1/2 cup vegetable oil
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1/2 teaspoon salt
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20
Pinch cayenne
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21
Preheat the grill to medium-high.
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22
Place the lemon halves, cut sides down, on the grill and cook until charred, about 1 minute.
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23
Squeeze the lemon juice into the bowl of a blender or food processor.
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24
Add the egg and 1 tablespoon water and process for 20 seconds.
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25
With the processor running, slowly pour in the olive and vegetable oils through the feed tube and process until emulsified, adding additional water 1 tablespoon at a time to thin the mayonnaise to drizzling consistency.
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26
Add the salt and cayenne pulse to blend.
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27
Adjust the seasoning to taste, transfer to an airtight container, and refrigerate for at least 30 minutes before using.
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28
(Mayonnaise will keep refrigerated for up to 24 hours.)
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29
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
