GRILLED ARTICHOKE HALVES WITH RED PEPPER AIOLI

Serve 6.

• 3 large artichokes

• 3 slices of lemon

• 1/4 c. olive oil

• 2 tbsp. finely chopped parsley

• 1 shallot, minced

• Garnish

• Red Pepper Aioli (see below)

• 2 tbsp. finely chopped fresh parsley

• Lemon slices

Directions

Cut the sharp points off the artichoke leaves with kitchen shears. Remove the small dry outer leaves from around the base of the artichoke. Cut off the stem 1 inch from the bottom of each artichoke. Soak the artichokes in cold water for at least 15 minutes to clean them.

Place the artichokes upright in a saucepan with about 4 inches of water and add the lemon slices. Bring to a boil, reduce the heat to medium, and cook for 30 to 40 minutes, partially covered, or until the leaves pull off fairly easily. (You want to make sure the artichokes will hold together when grilling.) Drain thoroughly.

Let the artichokes cool to room temperature and then cut them in half lengthwise. Scoop out the fuzzy choke with a teaspoon and discard.

While the artichokes are cooling, prepare a grill for medium-high-heat grilling.

Combine the oil, parsley and shallot in a small bowl. Using half of the oil mixture, brush the leaf side of each artichoke half. Arrange on the grill, leaf side down, and grill for 3 to 4 minutes, or until the artichokes have grill marks. Brush the cut sides of the artichoke halves with the remaining oil mixture and turn over. Grill the cut sides until they have grill marks, 3 to 4 more minutes.

Transfer the artichokes to a platter. Dollop 2 to 3 tablespoons Red Pepper Aioli in the center of each half or serve on the side in a small ramekin. Sprinkle with the parsley and garnish with lemon slices just before serving.

Nutrition information per serving without aioli:

Calories60Fat2 gSodium73 mg

Carbohydrates9 gSaturated fat0 gCalcium38 mg

Protein3 gCholesterol0 mgDietary fiber4 g

Diabetic exchanges per serving: 2 vegetable.

RED PEPPER AIOLI

Makes 11/4 cups.

• 4 garlic cloves

• 1 roasted, peeled, seeded and finely chopped medium red bell pepper (bottled are OK, but make sure to rinse them well)

• 1 c. mayonnaise

• Salt and white pepper to taste

• Pinch of cayenne pepper

Directions

With the motor running, add the garlic cloves to a food processor fitted with the metal blade and process until puréed. Add the red pepper and process until well blended. Add the mayonnaise and process. Add the salt, pepper and cayenne and taste for seasoning.

Refrigerate the sauce in a tightly covered container until serving time.

Nutrition information per 1 tablespoon serving:

Calories81Fat9 gSodium74 mg

Carbohydrates1 gSaturated fat1 gCalcium4 mg

Protein0 gCholesterol4 mgDietary fiber0 g

Diabetic exchanges per serving: 2 fat.