Grilled Artichokes with Spicy Chorizo Aioli
1 Egg Yolk
1 tbsp. Lemon Juice
3 cloves Garlic (roughly chopped)
½ cup Vegetable Oil
½ cup Extra Virgin Olive Oil
1 tbsp. Chili Paste
2 Cured Chorizo Sausages (halved long ways)
3 tbsp. Flat-leaf Parsley (chopped)
Ground Black Pepper
Place a large pot filled with salted water on the stove top and bring to a boil.
Prepare the artichokes by snipping the spiky tips off with a pair of scissors. Cut the top part of the artichoke off.
Place the artichokes in the boiling water, and boil for 25 minutes or until they are soft. Insert a knife into the stem easily, and if it comes out easy, the artichoke is ready.
Remove the artichokes from the water and allow to cool for 5 minutes. Slice the artichokes in half, length-wise, and remove the choke.
Preheat the grill to high, and place the sausages face down on the grill for 5-7 minutes or until there are nice char marks. Remove, allow to cool and dice into small pieces.
Add the garlic, egg yolk and lemon juice in a blender, and pulse until it is blended. Slowly start adding the oils, and blend until it becomes thick.
Once the mixture is creamy and thick, remove from the blender, add the chili paste and parsley, and mix well. Season with salt and pepper.
Place the artichokes on the grill face down, and grill for 5-7 minutes or until there are nice char marks.
Remove and allow to cool for 2 minutes, then serve with the aioli.