Fire Roasted Artichokes with Herb Aioli

Ingredients

• 2 jumbo artichokes with the choke removed steamed cut in half
• 2 tablespoons balsamic vinegar 
• 1 tablespoon basil chopped
• 0.3 cup bread crumbs stale
• 2 servings caviar for garnish
• 6  egg yolks 
• 0.3 cup basil fresh
• 2 tablespoons garlic chopped
• 6 cloves garlic 
• 0.3 cup olive oil 
• 1.5 cup olive oil 
• 2 servings pepper sauce hot
• 0.5 teaspoon salt 
• 2 servings salt and pepper 
• 1 tablespoon shallots chopped
• 2 servings bell pepper white
• 0.5 tablespoon citrus champagne vinegar 

Equipment

• food processor
• bowl
• grill
• broiler

Directions

1. Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl.
2. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.
3. To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion.
4. Add white pepper and hot sauce, to taste.
5. Add fresh basil or cilantro and pulse to combine.
6. Preheat a grill.
7. Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature.
8. Remove from fire and garnish with herb aioli and caviar of choice.