Grilled Artichokes with Grilled Lemon Mayonnaise

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This was a great starter to a huge meal I cooked. I was a alittle weary about the goat cheese, but all of the things combined made for great flavor, and it was fairly simple to make.

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These are fantastic! Easy to make and very tasty. The Mayo is very lemony which fit perfectly with the balsamic sweet taste of the artichoke. Highly recommend this!

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These are fantastic! Easy to make and very tasty. The Mayo is very lemony which fit perfectly with the balsamic sweet taste of the artichoke. Highly recommend this!

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I tried this recipe twice over the last 2 weekends after seeing Emeril prepare it live. A couple of nit picks about the recipe:

First, it calls to simmer the artichokes for 15 minutes or until the base is penetrable with a fork. My first attempt I simmered the artichokes for 15 minutes. After grilling the artichokes, they were still very tough. So, on my second attempt, I simmered the artichokes for 30 minutes - still the artichokes came out a little too tough. I would recommend a full 45 minute simmer if you like your artichoke leaves easy-to-scrape.

Secondly, the accompanying recipe for the grilled lemon mayonnaise instructs you to squeeze the juice of the grilled lemons into the food processor, leaving out the crucial step of including the lemons themselves. My first batch of grilled lemon mayonnaise consisted of nothing more than a lemon flavored egg and oil dressing. On Emeril Live, he clearly includes the whole lemons after squeezing the juice from them. The second batch came out much better after including the lemons (very tasty stuff.

Aside from the above recipe issues, the dish is amazingly simple to prepare and is very impressive in presentation - and delicious to boot!

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This recipe is supurb. Keep up the good work!