Grilled Artichokes with Roasted Red Pepper Aioli

Looking for something super delicious, healthy and gluten-free?!  Look no more!  Our recipe for grilled artichokes fits the bill.

A bit of history – way back about 2 years ago, I went to dinner with my friend Lauren to celebrate her birthday.  As we were perusing the menu, she asked if I wanted to share the grilled artichoke with her.  Since I’ve never had artichoke aside from spinach and artichoke dip and the occasional salads my mom would make with artichoke hearts, I agreed.  That is where the food-love affair began.  When I came home that night I told my husband how great they were and we’ve been making them ever since.

GRILLED ARTICHOKES:

You will need:

• 2 artichokes, the bigger the better
• 1 lemon
• 4 garlic cloves
• 2 tablespoons salt
• 3 tablespoons olive oil

Preparation:

• Preheat BBQ to medium-high (or if using charcoal – to direct heat).
• Bring a pot (large enough to fit the artichokes) filled with water to a boil.
• Add salt to the water.
• Cut the lemon in half and add the halves to the water along with the 4 garlic cloves.
• Meanwhile, cut artichokes in half lengthwise. Remove the fuzzy “choke” area with a spoon.
• Cut the tips off of the leaves and place into pot once water is boiling.
• Cook for 12 minutes, until tender.
• Once cooked, remove from water and cool down using cold water or an ice bath.
• Pat artichokes dry with a paper towel.
• Brush olive oil on the cut side.
• Place them on the grill for 5 – 6 minutes, cut side down.
• Remove from grill.  Serve with the aioli below and enjoy!

ROASTED TOMATO & RED PEPPER AIOLI:

You will need:

• 1 red pepper, medium
• 4 ounces grape tomatoes
• 3 garlic cloves
• 1 tablespoon lemon
• 1/2 cup mayonnaise
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation:

• Place the red pepper and tomatoes on the grill over medium heat, turning occasionally for about 6 – 8 minutes until charred on all sides.
• Remove from heat and place red pepper in a bowl, covered with saran wrap.  Wait 5 minutes and then remove the skin from the pepper.
• In a food processor, combine red pepper, tomatoes, garlic, lemon, onion powder, salt, pepper and mayo.  Blend until smooth.
• Place in a dipping bowl.

This has to be one of my favorite dishes.  You can serve this as an appetizer or part of a meal – and IT’S GLUTEN FREE!