2 large eggs (can use and equal amount of egg substitute)
1 clove garlic, minced
2 tsp fresh lemon juice
2 1/4 c olive oil
3 Calabrian chilies, stems removed, roughly chopped (can sub 1/2 tsp red pepper flakes)
1 tsp capers, drained
1 tsp kosher salt
1/2 tsp freshly ground black pepper
FOR THE ARTICHOKES
1 Tbsp kosher salt, plus more to taste
1 lemon, halved
4 medium artichokes, stems trimmed to 1/2 inch long
1/4 c fresh lemon juice
4 Tbsp olive oil
freshly ground black pepper
Instructions
Put eggs, garlic and lemon juice into a food processor and pour in oil while blending. Once the mixture has thickened, turn off the food processor and add chilies, capers, salt and pepper; pulse to combine. If the aioli is too thick, thin with 1 Tbsp water or more as needed. Refrigerate.
Fill a large pot with water, 1 Tbsp kosher salt, and lemon halves. Bring to a boil over medium heat, then add artichokes. Cover and cook for 35 minutes. Remove from water and set aside to cool.
Heat grill to high. Slice cooked artichokes in half lengthwise and romove and discard the centers. Rub lemon juice and oil on the cut side of each artichoke half, and sprinkle with salt and pepper. Place on the grill, cut side down, for 5 minutes, then turn, grilling for 1 minute more. top each half with 1 teaspoon aioli; serve with additional on the side if desired.
