Oak Grilled Castroville Artichoke with Saffron Garlic Aioli
- 4 large Castroville artichokes cut in half with a serrated knife
- 3 lemons cut in half
- 1/4 cup Montreal seasoning
- 20 whole peeled garlic cloves
- 2 bottles Scott Harvey Mountain Selection Zinfandel (1 to cook with and 1 to drink)
- 2 cups good olive oil
- 1 cup garlic Aioli
- 1 cup Good Mayonnaise
- 1 whole cloves peeled garlic
- 1/2 tsp Saffron treads
Fill large stock pot ¾ full and add 4 crushed garlic cloves, tablespoon salt, ½ lemon
Bring to a boil
After cutting chokes, rub cut surface with ½ lemon to prevent discoloration
Cook chokes for 45 minutes or until the outer leaves pull away with a just a slight resistance. Do not over cook or they will fall apart when grilling. Take pot off the heat and let cool. After they have cooled, put them in a medium kitchen garbage bag. Add 1 bottle wine, Montreal seasoning, 13 crushed garlic cloves, olive oil, lemons and toss and shake sealed bag. Leave over night to marinate.
Light your grill with oak wood or charcoal and after your fire has set some good hot coals, carefully place chokes after draining of the marinade off cut side down on grill. Be careful that the marinade does not cause a flame up.
Cook until charred nicely and warmed through.
1 cup Good Mayonnaise
3 whole cloves peeled garlic½
tsp. Saffron treads
Take all the ingredients and blend in food processer until the garlic if fully integrated into the mayo.