Easy artichoke chicken

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INGREDIENTS:

Base ingredients:

1 large artichoke

1 lemon

For the garlic aioli:

1/2 cup mayonnaise

1 teaspoon lemon zest

1 tablespoon lemon juice

1/4 teaspoon Dijon mustard

1 garlic clove, grated

Pinch of kosher salt

For boiled artichoke:

Kosher salt

1 large lemon, halved

For roasted artichoke:

Olive oil

Kosher salt

Course ground pepper

2 lemon slices

4 garlic cloves, smashed

2 rosemary sprigs

For grilled artichoke:

1 lemon, halved

Olive oil

Kosher salt

Course ground pepper

METHOD:

Cleaning method:

Using a sharp stainless steel* knife, cut off the bottom third of the artichoke stem and top.
Then, using a pair of sharp kitchen shears, cut off the top portion of each leaf to remove the thorns.

Using a peeler, peel away the first layer of skin on the artichoke stem and tear off any small or dead leaves.

Proceed to boiling method.

Boiling method:

Fill a stock pot with water and a large pinch of kosher salt and bring to a boil.

Squeeze the juice from the lemon halves into the water, followed by the lemon halves themselves.

Carefully place the artichoke in the water.

Reduce heat to low and simmer, covered, for about 20 to 30 minutes, or until you can easily pull out a leaf from the center of the artichoke.
Discard the leftover lemon halves.

Roasting method:

Preheat oven to 375Â°F.

Follow the 'boiling method' directions.
Cut the cleaned artichoke in half lengthwise and use a spoon or paring knife to remove the fibrous 'fuzzy' membrane and sharp purple leaves in the center.

Drizzle an 8x8 inch shallow baking dish with olive oil.
Sprinkle artichokes with salt pepper and an additional drizzle of olive oil.
Place 2 garlic cloves in the center of each artichoke, top each half with a sprig of rosemary and a lemon slice.
Flip the artichoke half over and place into prepared pan cut side down, followed by an additional drizzle of olive oil and sprinkle of salt and pepper.

Cover the pan with foil and roast for 40-45 minutes or until tender.

Grilling method:

Follow the 'boiling method' directions.
Cut the cleaned artichoke in half lengthwise and use a spoon or paring knife to remove the fibrous 'fuzzy' membrane and sharp purple leaves in the center.

Preheat grill or grill pan over high heat.

Drizzle steamed artichoke halves with olive oil, salt and pepper and grill on high heat for about 4 minutes on each side until charred.
Grill lemon halves, cut side down, until charred, and squeeze over grilled artichokes to finish.
Enjoy plain or dipped in garlic aioli.

Garlic aioli:

In a medium-sized bowl, whisk together all ingredients and serve with warm artichoke.

*Stainless steel prevents the artichoke from becoming brown or black during cooking.