For the Meyer lemon aioli:
1/4 cup vegetable oil
1/4 cup Della Terra extra virgin olive oil
3 egg yolks
1 Tbs. Dijon mustard
3 garlic cloves
1/2 tsp salt
1/4 tsp freshly ground white pepper
3 to 4 tbsp fresh Meyer lemon juice

3-4 Lemon wedges
1/2 cup Della Terra Organic Extra Virgin Olive Oil
15 to 20 small artichokes
Salt, to taste
Black pepper to taste

  • To make the aioli, pour the vegetable oil and Della Terra olive oil into a measuring cup.
  • In a blender or food processor, combine the egg yolks, mustard, garlic, salt and white pepper. Pulse several times until the garlic is pulverized.
  • With the motor running, add the oils in a slow, steady stream. Stir in 3 tbsp of the lemon juice. Stir in the remaining 1 tbsp lemon juice if needed to thin the aioli; it should be the consistency of mayonnaise.
  • Spoon into a serving bowl, cover and refrigerate until ready to serve.

  • Snap off the tough outer leaves of the artichokes to reveal the pale inner leaves. Using a serrated knife, trim off 1/2 inch of the spiky tips. Using a paring knife, cut off the stems 1/2 inch from the bottom and peel the remaining stems.
  • Boil artichokes until tender, 8 to 10 minutes. poke with a fork through middle and if fork penetrates, they are done. Using a slotted spoon remove and drain, let dry on paper towels.
  • Slice the artichokes lengthwise, and In a large bowl, stir together the olive oil, and lemon juice from 3-4 lemons. Add the artichokes and stir to coat. Season with salt and black pepper. Let stand for 20 to 30 minutes.
  • Prepare a medium-hot fire in a grill. Brush and oil the grill grate or a vegetable-grilling basket.
  • Arrange the artichokes on the grate or in the basket directly over medium-high heat. Grill, turning often, until lightly charred on all sides and crisp-tender, 6 to 8 minutes.
  • Arrange the artichokes on a platter and serve hot off the grill with the Meyer lemon aioli on the side. Serves 6.


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