Artichoke with Burnt Lemon and Herb Aioli

Name: Sunkist Growers
Price range: $

Chef Justin Severino, Cure and Morcilla restaurants, Pittsburgh, PA

Serves: 6

Ingredients

Add 4 quarts of water to a pot, add salt.
Squeeze the juice of 3 lemons into the pot, and then also add the lemons to the pot. Bring liquid to a low simmer.
Add whole artichokes and cook for 40 minutes. Remove artichokes and put in ice bath to chill.
Preheat grill or cast iron pan to medium-high.
After artichokes are chilled thoroughly, remove from ice. Cut in half through stem, long ways.
Lightly coat artichokes in olive oil and season with salt.
Place artichokes cut side down on hot surface until you achieve a nice even golden brown, approx. 3-5 minutes. Flip artichokes over and cook for an additional 3 minutes or until thoroughly reheated. Remove artichokes from heat and place on platter.
Cut 3 fresh lemons in half. Turn heat up to high. Place cut side of lemons on hot cooking surface without moving, until charred approx. 3-4 minutes.
Squeeze charred lemon over artichoke. Enjoy artichoke petals and hearts dipped in herb aioli.

While artichokes are cooking, make your aioli. Place egg yolk, mustard, lemon juice and water in food processor. Turn food processor on and blend to incorporate ingredients.
As soon as the ingredients are incorporated, drizzle blended oil in slowly to emulsify.
Season to taste with salt. Add the fresh herbs and blend to incorporate.
Place in covered container and reserve in refrigerator for future use.