Grilled Artichokes Stuffed with Serrano Cilantro Aioli

Ingredients

• 4 small fresh artichokes

• 2 lemon slices

• Cayenne Marinade

• 1/4 cup rice wine vinegar

• 2 tablespoons olive oil

• 1 teaspoon ground cayenne chile

• Green Chile Cilantro Aioli

• 1 cup mayonnaise

• 2 tablespoons chopped fresh cilantro

• 2 teaspoons minced serrano chiles

• 1 teaspoon lime juice

• 1/4 teaspoon cumin seeds

Instructions

Cut the artichokes in half vertically and scoop out the center leaves and the "fur" of the choke. Immediately squeeze some lemon juice over the center and cut leaves to keep the artichoke from discoloring. Poach the artichokes in boiling water until the leaves just start to come off easily.

Remove the artichokes and drain. Drizzle the marinade over the artichokes and marinate, coved for a couple of hours at room temperature.

Combine all the ingredients for the aioli and allow to sit at room temperature for 30 minutes or more to blend the flavors.

Grill the artichokes over a medium-low fire for 10 minutes or until the heart is tender.

To serve, place the artichokes on plates and place a dollop of the aioli in the center of each artichoke and serve with additional aioli on the side.