Can we go to Paul Martin's today? Please?
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OK, I know that Paul Martin's American Bistro isn't just for special events, but every time we have one, seems like the guest of honor picks Paul Martin's. Case in point? My dad's birthday was last week, and he'll pick a great meal over a sweater any day! His destination of choice? Paul Martin's American Bistro - hey, no complaints from me! What's not to love? Mouthwatering seasonal ingredients, the freshest seafood around, and a wine list to die for ......OK, I'm getting really hungry for their French Dip Sandwich just writing this!! Hey, how about one of their recipes? Paul Martin's Grilled Artichoke With Pesto Aioli is absolutely heavenly (actually, anything with the word pesto in it rocks!) Enjoy!
GRILLED ARTICHOKE WITH PESTO AIOLI
4 artichokes (24 count)
1 gallon water
16 oz. white wine
6 sprigs Italian parsley
1/3 cup kosher salt
2 each bay leaves
½ of a yellow onion
4 each whole black pepper corns
4 each crushed garlic cloves
Meyer lemons for grilling (cut in half, two per artichoke)
Prepare pesto aioli (recipe follows)
Prepare the water for the cooking of the artichokes before grilling. Combine all ingredients and bring to a boil, then reduce to a simmer. While the water is coming to a boil, cut the top 1/3 of the artichoke off, with a pair of scissors clip off the spike end of each leaf. Once the water is simmering, add the artichokes and cook 25-30 minutes, until the chokes are tender when poked with a skewer. Cool artichokes with top side down in refrigerator. Once cooled, cut in half and remove the fuzzy part (choke) with a spoon. For grilling, brush with olive oil, salt and pepper to taste and grill and heat until hot. Grill the Meyer lemons with cut side down on grill until warm. Serve on a heated plate with pesto aioli. To eat, pull leaves individually, squeeze grilled lemon juice on top and dip in pesto aioli.
1 cup mayonnaise
6 fresh garlic cloves minced
1 Tbsp fresh lemon juice
6-8 large basil leaves minced fine
Salt and pepper to taste
Combine all ingredients and serve with artichoke as dipping sauce.
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