4 whole large artichokes
Extra virgin olive oil
Salt
Pepper
3 large egg yolks
Juice of one orange
2 tablespoons grapefruit juice
1 tablespoon red wine vinegar
1 tablespoon chopped chives
1 tablespoon chopped basil
2 large garlic cloves finely minced
2 teaspoons red pepper flakes
2 cups vegetable oil
Salt and Pepper to taste
For artichokes:
Trim all the tips of leaves and season with salt and pepper. Drizzle with extra virgin olive oil. Wrap in aluminum foil and put in a baking dish. Put 2 inches of water in the bottom of the baking dish. Cover entire dish with another layer of aluminum foil. Roast in oven at 375 degrees for 1 ½ to 2 ½ hours, depending on the size of the artichokes. They are ready when a leaf from the middle pulls out easily and the flesh is tender and slides off the leaf easily.
Once cooled, cut each artichoke in half and scoop out the thistle in the middle. Re-season with salt and pepper and olive oil, and put on the a hot grill to get a nice char, and re-warm the artichoke.
For aioli:
Combine yolks, juices, vinegar, herbs, garlic and red pepper flakes in a large bowl and whisk to combine all ingredients. While whisking, slowly add the oil in a thin stream to the yolk mixture. Slowly, the aioli will thicken. When reached desired thickness, season with salt and pepper to taste.
