Ingredients

• 4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
• 1/4 cup salt, plus 1 teaspoon
• 2 lemons, cut in 1/2
• 1 cup olive oil
• 1/3 cup balsamic vinegar
• 1 tablespoon chopped garlic
• 1 tablespoon chopped parsley leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces herbed goat cheese, crumbled
• Grilled Lemon Mayonnaise, recipe follows

Directions

Grilled Lemon Mayonnaise:

2 lemons, halved

1 large egg*

2 to 3 tablespoons water

1/2 cup olive oil

1/2 cup vegetable oil

1/2 teaspoon salt

Pinch cayenne

Preheat the grill to medium-high.

Place the lemon halves, cut sides down, on the grill and cook until charred, about 1 minute.

Squeeze the lemon juice into the bowl of a blender or food processor. Add the egg and 1 tablespoon water and process for 20 seconds. With the processor running, slowly pour in the olive and vegetable oils through the feed tube and process until emulsified, adding additional water 1 tablespoon at a time to thin the mayonnaise to drizzling consistency. Add the salt and cayenne pulse to blend.

Adjust the seasoning to taste, transfer to an airtight container, and refrigerate for at least 30 minutes before using. (Mayonnaise will keep refrigerated for up to 24 hours.)

Yield: about 1 1/4 cups

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.