2 large artichokes (room temp)
1 lemon, halved
3/4 cup olive oil
2-3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper

Aioli Sauce:
2 cups mayonnaise
1-2 garlic cloves, minced
1/4 c capers, drained
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper

2 large artichokes (room temp) 1 lemon, halved 3/4 cup olive oil 2 -3 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cup s mayonnaise 1 -2 garlic cloves, minced 1/4 c capers, drained 1 teaspoon Dijon mustard 1 tablespoon lemon juice 1/2 teaspoon Worcestershire sauce

1.Bring a large pot of water to a boil.

2.Fill a large bowl with cold water. Squeeze the juice from 1/2 lemon into the water. Trim the tops from the artichokes, then cut in half lengthwise and remove inner fuzzy core and sharp tipped leaves; peel the outer layer from the stem. Place halves into the bowl of lemon water to prevent them from turning brown.

3.Add artichokes and a little evoo to boiling water, and cook for about 30-40 minutes. Drain and cool at room temp for 30 min.

4. While cooking prepare the aioli sauce - in a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to meld.

5. Prepare the marinade - squeeze the remaining lemon half into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper. Place artichokes in a 9x9 baking dish and thoroughly coat both sides of the cooled artichokes with the marinade. Pour any remaining marinade over top. Cover with saran wrap and chill for 1 hr in refrigerator.

6.Preheat an outdoor grill for medium-high heat.

7.Grill the artichokes for 5 to 10 minutes, basting with any remaining marinade and turning frequently, until the tips are a little charred. Serve immediately with ailoi sauce.