Grilled Artichoke with Garlic Aioli & Tomato Relish

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Recipe By: bridgette server
Serving Size: 2

1 large artichoke
1 tablespoon butter, melted

Roasted Garlic Mayonnaise
1/3 cup mayonnaise
1 head garlic, 3 tablespoons of the roasted puree
2 tablespoon olive oil, depending on your thickness
1 teaspoon lemon juice
1/2 teaspoon dijon mustard
kosher salt

Tomato Relish
1 medium tomato, diced (about 1/2 cup)
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon onion, minced
2 leaves fresh basil, minced
1/2 teaspoon olive oil
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
freshly ground black pepper

Directions:
1. Roast the head of garlic by preheating your oven to 325 degrees.
Cut the top off of a head of garlic and cut the bottom (the root end)
so that the garlic will sit flat. Remove most of the papery skin from
the garlic, but leave just enough to hold the garlic together. Drizzle
1 tablespoon of olive oil over the garlic, then place it in a small
oven-safe casserole dish. Cover it with a lid or aluminum foil and
bake for 1 hour or until the garlic begins to brown.

2. While the garlic is roasting prepare the tomato relish by combining
all of the ingredients in a small bowl. Stir well, then cover and
refrigerate until needed.

3. Prepare the artichoke by cutting about an inch off the top with a
sharp knife. Use scissors to clip the thorny tips off of all the outer
leaves so no one gets poked. Cut the artichoke in half down through
the middle, then bring some water to a boil in a large saucepan to
steam the artichokes. The water should be a couple inches deep in the
pan, but not so much as to cover the artichokes. If you have a
steamer, that will work as well. When the water is simmering, add the
artichokes, cover, and steam for 40 to 45 minutes or until the
artichoke is tender. Preheat your barbecue grill to high heat.

4. Squeeze about 3 tablespoon of roasted garlic from the head and
combine it with the mayo, lemon juice and salt. Stir well.

5. When the steamed artichokes are cool enough to handle, use a spoon
to scrape out the fuzzy choke inside each half. Brush melted butter
over the entire surface of each steamed artichoke half and place each
half, flat side-down on the preheated grill. Grill for 4 to 6 minutes
or until dark charring marks appear on the face of each half. Serve
grilled-side-up with tomato relish, straining the liquid from the
relish before serving, and roasted garlic mayonnaise on the side.