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1.
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In a food processor put 2 cloves of the minced garlic, white wine vinegar, and the egg yolks.
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Start the food processor and when everything is combined, slowly drizzle in 1 1/2 cups of the olive oil in a steady stream, continuing to process until blended.
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Add the roasted red pepper and pulse until smooth.
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Put the aioli into a bowl, cover with plastic wrap and refrigerate.
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2.
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Preheat oven to 425 degrees F.
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3.
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Rinse the artichokes, spreading the petals to flush out any debris.
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Cut about 1/2 off the top of the artichoke and trim 1/4 from the bottom of the stem.
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Pull off and discard any of the outermost petals that are growing from the stem or those that are split.
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Use shears to cut the spiny tips from the remaining petals.
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Use a vegetable peeler to trim away only the outermost tough layer of the stem.
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Rub all of the cut edges of the artichokes, including the stem, with the 1/2 lemon to prevent browning.
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4.
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Spread the petals and sprinkle salt and pepper and the 2 remaining cloves of the minced garlic between the petals.
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Drizzle 1/2 teaspoon of balsamic vinegar and 1/2 tablespoon of olive oil between the petals of each artichoke.
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Squeeze the 1/2 lemon over the center of all the artichokes.
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Wrap each artichoke in aluminum foil, sealing tightly and place directly on middle rack in preheated oven for 1 hour.
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Add another 15 minutes if the artichokes are jumbo sized.
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Then remove them from the oven.
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Carefully remove the artichokes from the foil wraps and allow them to cool slightly so you can handle them.
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5.
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Cut the slightly cooled artichokes in half through the stem to the top.
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Scoop out all the fuzzy choke and discard.
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Season the exposed interior with salt and pepper.
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6.
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Heat a grill pan over medium heat and brush it lightly with olive oil.
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Lay the artichokes cut side down in the hot pan and cook without disturbing for 2 minutes until grill marks appear.
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Serve the artichokes with the cut side facing up and a dollop of aioli in each.
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Serve an additional small bowl of the aioli with each serving.
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Tips and trending:
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Although artichokes might be available at your local market year round, theyre really only in their best form from early spring through late summer.
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Whenever you buy artichokes look for the petals to be closed tightly together and the whole thistle should feel firm when you apply pressure to the sides.
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Avoid any artichokes with stems that are shriveled or are cut off completely.
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If you cant find a decent artichoke, find something else to cook!
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Happily in the winter months you may be able to find Jerusalem artichokes to at least satisfy your craving for the unique artichoke taste.
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Always provide a bowl or bowls on the table for discarded artichoke petals.
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If you have concerns about using raw egg yolks in the aioli, combine 2 cloves of the garlic, and the roasted red pepper with 1 1/2 cups of mayonnaise and allow to meld, covered, at room temperature while you prepare the artichokes.
