SMOKED ARTICHOKE AND SMOKED GARLIC AIOLI
Ingredients
- 4 count Artichoke, Whole
- 2 count Lemons, Sliced 1/4 Inch Rounds
- 2 count Garlic Heads
- 2 tbsp Extra Virgin Olive Oil
- 1 1/2 cup Mayonnaise
- 1 tbsp Dijon Mustard
- 1/4 cup Red Pepper, Roasted, Diced, Patted Dry
- 1 tsp Basil, Dry
- 1 tsp Cracked Black Pepper
- 1 tsp Kosher Salt
- 8 count Smoker Bricx ™ (optional flavors of Sugar Maple, American Oak, Honey Locust)
Instructions
- With your charcoal or gas grill create a high heat zone, this is your direct cooking zone. Opposite from that zone on your grill have a low heat area, this is your indirect zone.
- Bring a large pot of water with a tight fitting lid to a boil. Remove the sharper tips from the outer leaves of the artichokes with a pair of kitchen shears. Place the trimmed artichoke directly into the boiling pot of water. Be sure the entire artichokes are completely submerged. Allow to cook in the boiling water with the lid closed for three to five minutes depending on size of artichoke. When the artichoke starts to open, bloom, carefully, with tongs remove each artichoke to a large bowl of ice water and fresh lemon slices. Flash cooling the artichoke will stop them from cooking further and preserve a nice green outer color. Pat dry and rub down outside of each artichoke with fresh lemon and a little olive oil to keep from drying out and over browning.
- Place Smoker Bricx ™ directly along the top of the hot coals. Allow the Smoker Bricx ™ to catch a slight fire before closing the lid on grill. Use grill vents to control the air flow (oxygen) and you will begin producing steady smoke.
- Put garlic heads and 1 teaspoon olive into tightly sealed foil pouch and place on grill in the indirect zone. Cook the garlic slowly in the pouch for about an hour or until garlic cloves are cooked through, slightly browned and soft to the touch. Remove from grill and press garlic bulbs to get about 3 tablespoons smoked garlic paste, reserve. Refrigerate any remaining smoked garlic paste for future use within a few weeks or freeze tight for up to six months.
- In a small bowl mix well the mayonnaise, three tablespoons of smoked garlic paste, mustard, red pepper, basil, salt and pepper. Squeeze of lemon juice optional. Reserve Smoked Garlic Aioli for service.
- When Smoker Bricx ™ start to achieve a solid smoke place the artichokes on the grills indirect side. Close grill and allow to smoke for up to 20 minutes or more, allowing artichokes to brown slightly and have a chance to achieve smoke flavor from the Smoker Bricx™ to your personal taste.
- On a large platter place the whole smoked artichokes along with lemon wedges, Smoked Garlic Aioli and plenty of wet napkins for service! Drink of preference is a Cleveland Whiskey Mint Julep.
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