Spring is an exciting time of year for us at Chalk Hill Estate as we mark the start of the new growing season in our estate vineyards and garden with anticipation for the year ahead. We like to celebrate spring by enjoying fresh, in-season food and wine from garden-to-table.
“One of our favorite fresh-forward appetizers is this light, flavorful spring artichoke with lemon aioli. The grilled artichoke flavors, softened by a bright, creamy and vibrant lemon aioli highlight the bright acidity in Chalk Hill Estate Sauvignon Blanc or Sonoma Coast Chardonnay.” -Chef Alec Graham
Ingredients
- 4 large artichokes, cut in half with fuzzy choke removed
- 2 gloves garlic, minced
- 1 tsp Dijon mustard
- 2 lemons, zested and juiced
- 2 egg yolks
- Olive Oil
- Salt and pepper to taste
Directions
1. Preheat Grill to medium high, about 350 degrees.
2. Toss artichokes in 2 tbsp olive oil, and season to taste with salt and pepper. Place on top rack of grill, or as far away from the flame as possible, and cook over indirect heat for 8-10 minutes.
3. Meanwhile, combine lemon juice, zest, Dijon, and garlic in a medium bowl. Whisk until combined, and slowly stream in 1 cup olive oil while whisking vigorously. Season to taste with salt and pepper
4. Once tender, transfer artichokes to the lower grill or direct heat and sear until lightly charred. Serve with aioli.