Grilled Artichokes with Smoky Lemon Basil Mayonnaise

This week's recipe comes from our friend Chef Jamie Gwen.
For more information about Jamie visit her online at www.chefjamie.com

I love the smoky taste of these artichokes right off the BBQ. Simple to prepare, this is a great dish for entertaining as it can be made ahead and served at room temperature. The lemony mayonnaise is excellent as a sandwich spread and as a dip for other vegetables as well. Serve the grilled artichokes with a bright Sauvignon Blanc, Pinot Grigio or a Rosé, for the perfect pairing.

Ingredients:
4 large artichokes
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 lemon, zested and cut in half
1 cup mayonnaise
2 tablespoons freshly chopped basil leaves
1/2 teaspoon smoked paprika
Salt and ground white pepper

Directions for the chicken:
1. Slice the artichoke tops off and trim the stems and leaf tips. Steam the artichokes until just tender (a petal should pull off easily). Drain the artichokes, cool them completely and cut each artichoke in half lengthwise. Scrape out the fuzzy centers and any purple-tipped petals.
2. Combine the vinegar, oil and garlic in a large plastic reclosable bag. Place the artichoke halves in the bag and shake to coat.
3. Heat your outdoor barbecue or grill pan to high heat. Drain the artichokes and season them with salt and pepper. Place the artichokes cut side down on the grill and grill until marks appear on the cut side, about 5 minutes. Turn the artichokes over and grill until lightly charred, about 3 minutes more.
4. To make the Mayonnaise, zest the lemon, removing only the yellow peel and place the zest in a mixing bowl. Cut the lemon in half and place the lemon halves, cut side down, on the barbecue. Cook until lightly charred, about 1 minute. Squeeze the grilled lemon juice into the bowl with the zest and add the mayonnaise, basil and paprika. Season with salt and pepper and stir to combine well.
5. Serve the grilled artichokes with the mayonnaise. Serves 4