Grilled Artichokes with Garlic-Lemon Aioli

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• With the last few days of Summer winding down, I have been making the most of the Summer harvest and enjoying the last few local tomatoes, peaches and one of my favorite snacks, artichokes. This grilled version is absolute heaven. The slightly smokey earthiness that comes from charring the leaves makes these babies a snack so mouthwatering, you won't want to share. 

I served them with a lemon-garlic aioli that I cleaned up using mayo made with olive oil. I tried greek yogurt, but it was entirely too tangy. Sometimes it's worth a few extra calories for flavor, and the olive oil mayo is still half the fat of regular. Try this one out and comment below on your thoughts. I think you'll have a hard time ever just boiling an artichoke again.

Ingredients:

4 medium to large artichokes
1 large lemon, halved
olive oil
McCormick Roasted Garlic & Herb Seasoning
Kraft Mayo with Olive Oil
2 Tbs. chopped garlic
salt and pepper

Directions:

Bring a large pot of salted water to a boil. While water is heating, prep the artichokes using 1/2 the lemon as indicated. Once prepped, add to the boiling water and cook until almost tender, but not falling apart, approximately 10-15 minutes. Drain the artichokes, brush with olive oil and season the leaves. Be sure to open a few middle leaves to let seasoning fall inside.

While the artichokes are cooking, heat the grill to medium-high. Clean the grates well to prevent sticking. Grill your seasoned artichokes flat side down for 5 minutes, or until charred in spots. Flip over, lightly char the outer leaves and remove for plating. Serve with the Lemon-Garlic Aioli on the side.

• To make the aioli, squeeze enough juice from the remaining lemon half to measure 2 Tbsp.; place in a small bow. Whisk in the olive oil mayo, garlic and season with a dash of Roasted Garlic and Herb seasoning and salt and pepper to taste.