Smoked Artichokes

If you're a fan of artichokes then you'll love the smoky flavor the cedar wood imparts. Serves 6 people or 8 to 12 as an appetizer.

ingredients

2 Bristol Farms cedar cooking planks

(soak in water for 3 to 24 hours before cooking)

6 Bristol Farms artichokes

6 cups water

2 tablespoons sea salt or Kosher salt

2 lemons, cut in half

⅔ cup extra virgin olive oil

⅓ cup lemon juice

2 tablespoons fresh rosemary, minced

1 tablespoon fresh garlic, minced

½ teaspoon sea salt or kosher salt

¼ teaspoon fresh ground black pepper

method

1. Squeeze juice from lemons into large bowl filled with cold water. Cut stem off artichokes, leaving about 1 to 3 inches. Snap off outer 2 rows of leaves. Cut off top ⅓ of artichoke. Quarter artichoke lengthwise. Place artichokes in lemon water.

2. Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until tender-crisp, about 15 minutes, drain artichokes. Transfer artichokes to rack and cool (can be prepared 1 day ahead). Using a spoon or small knife cut out choke and prickly small leaves.

3. Prepare barbecue (350 degrees). Place ⅓ cup lemon juice in bowl; slowly add oil mixing with whisk while adding. Stir in rosemary, garlic, salt and pepper.

4. Place quartered artichokes on sheet pan and drizzle with ½ the oil mixture. Place plank directly on BBQ grill add artichokes, close lid and cook 15 to 20 minutes, keeping an eye on grill as you don't want it to get too hot.

5. Remove artichokes from grill and drizzle with remaining oil mixture. Serve with Aioli.

Aioli

1 cup mayonnaise

2 tablespoons fresh rosemary, minced

1 to 2 tablespoons capers, minced

1 tablespoon garlic, minced

1 tablespoon lemon juice

1 to 2 tablespoons lemon zest

Mix all ingredients in bowl and refrigerate until ready to use.

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