Dude, the first time my parents attempted to feed me an artichoke I was about 8 years old. I say 'attempted' because when you are 8 there are few things more intimidating than a steamed, spiky and otherwise confusing piece of food. Accompanied by a boring scoop of mayonnaise on the side, I simply stared in horror at this over-sized booger. It was often a showdown with food in my house, and usually I won considering the little brat that I was. So usually I passed on artichoke night. Thankfully, things change and now and I absolutely LOVE artichokes. This particular artichoke that I cooked up is a long-stem which is easily distinguishable by yes, its very long stem. It is also larger in size and the heart or middle is much larger than your average artichoke. These are very simple to make and the recipe goes as follows:
-1 Artichoke (any kind)
-1 Clove of garlic
-1 Tbl spoon of extra virgin olive oil
-2 Tbl spoons of mayonaise
-1 Tble spoon of your favorite hot sauce
-1 Lemon
-Salt & Pepper
Start by bringing 3 cups of water to a rolling boil. While you wait for the water you can begin by cutting the top inch to inch and a half of the artichoke to remove the spiky leaves from the top. Use a large knife or good scissors if you have them. Next, peel off a layer or two of the outermost leaves. These are usually very tough and remain that way even after cooking. Next, cut the artichoke in half, length wise, to expose the inside of the artichoke. Here you will notice some purple leaves and directly below you will see what looks like little hairs. With a spoon, gently scoop only the hairs and discard them. By now you will have exposed the heart of the artichoke, and it is the best part, so try not to remove it with the hairs. Drop the artichoke in the boiling water for 10 minutes. Meanwhile, chop up a clove of garlic and put it to the side. Mix your mayonnaise with your hot sauce (no hot sauce for those who don't like the spice) and place in a small dish. Turn on the BBQ or heat your indoor iron skillet. After 10 minutes, remove the artichoke from the water and place to the side for a minute to cool down. Liberally add salt and pepper around the whole thing. Toss the chopped garlic in the ridges and in between the leaves of the artichoke, just sort of spread it around. Finally brush the exposed middle with your olive oil and squeeze about half a lemon over the whole thing. Put it on the grill for 10 minutes, rotating 90 degrees half way through. Meanwhile, mix the mayo with your favorite hot sauce. I love Sriracha, but you can pick whatever you like best. By the time you are done with this your artichoke should be done. The garlic has cooked a bit inside the artichoke and the lemon and olive oil have given it an awesome taste. Take that bad boy off the grill and serve it up with your spicy aioli and a lemon wedge. Have a bite and smile, cause it’s delicious and you made it.
Cost: $4
Feeds: 2
Prep time: 10 min
Cook time: 20 min
Dude, the first time my parents attempted to feed me an artichoke I was about 8 years old. I say 'attempted' because when you are 8 there are few things more intimidating than a steamed, spiky and otherwise confusing piece of food. Accompanied by a boring scoop of mayonnaise on the side, I simply stared in horror at this over-sized booger. It was often a showdown with food in my house, and usually I won considering the little brat that I was. So usually I passed on artichoke night. Thankfully, things change and now and I absolutely LOVE artichokes. This particular artichoke that I cooked up is a long-stem which is easily distinguishable by yes, its very long stem. It is also larger in size and the heart or middle is much larger than your average artichoke. These are very simple to make and the recipe goes as follows: 
Yum. I'm coming over and we're making this.
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