1 1/2 pounds, approximately 12 in total, baby artichokes

1 lemon, cut in half, and juiced, lemon and juice added in two additions

vegetable or grapeseed oil, as needed to oil grill pan and artichokes for grilling

1 teaspoon roughly chopped fresh tarragon

1 garlic clove, minced

1/4 cup mayo

Method:

1.     In a large bowl, add cold water, both lemon halves and 1 tablespoon of lemon juice.

2.     Remove any stray or blemished leaves from the bottom of each artichoke. Using a knife, halve each artichoke from top to bottom straight through the stem. Transfer to the bowl of lemon water and repeat with the remaining artichokes.

3.     Generously oil a grill or grill pan and place over medium – high heat allowing to heat, approximately 2 minutes.

4.     Meanwhile, dry artichokes then generously oil, salt and pepper each.

5.     When the grill is hot, place artichokes, cut side down, on the grill pan allowing grill marks to appear, approximately 4 minutes. Rotate 160º after, and cook another 4 minutes until the second set of grill marks, or cross hatch, appears.

6.     Flip, and cook the second side until leaves freely pull from the heart, approximately 2 minutes.

To prepare tarragon lemon aioli:

7.     Meanwhile, in a small bowl, whisk together tarragon, garlic, mayo and 1 teaspoon lemon juice. Adjust seasoning to taste with addition lemon juice, tarragon or garlic as desired.

To serve:

8.     Transfer artichoke to a serving platter and serve alongside tarragon lemon aioli.

Kitchen Note: Consider garnishing grilled artichokes with chopped tarragon or tucking a few stalks behind them on the platter to add dimension.