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1
In a small bowl, combine the garlic with 3/4 teaspoon of salt; mash to a paste with the back of a small spoon.
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2
Stir in the lemon juice and mayonnaise until smooth.
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3
Gradually whisk in 1/4 cup of the olive oil in a thin stream until the aioli is emulsified.
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4
Refrigerate the aioli until serving.
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5
Bring a large saucepan of salted water to a boil.
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6
Add the artichokes, cover with a lid slightly smaller than the saucepan to keep the artichokes submerged and cook until the bottoms are tender, about 15 minutes.
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7
Drain the artichokes and spread them out on a large plate to cool slightly.
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8
Pull off the tough outer leaves and cut each artichoke in half.
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9
Pat dry.
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10
In a large skillet, heat 2 tablespoons of the olive oil until shimmering.
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11
Add the artichokes and cook over high heat, stirring occasionally, until golden and crisp, 4 to 5 minutes.
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12
Season with salt and pepper and sprinkle with the chopped parsley.
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13
Transfer the artichokes to a platter and keep warm.
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14
Heat a cast-iron grill pan or large skillet.
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15
Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt and pepper.
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16
Grill the tuna over high heat, turning once, until browned and the meat is medium rare, about 3 minutes total.
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17
Transfer the tuna to the platter and serve immediately with the aioli and lemon wedges.
