This recipe is from Ashley Rodriguez’s book, Rooted Kitchen. The book is broken up by season, and highlights all of the beautiful food inspired by outdoor adventures, open flame cooking or smoking. It’s a lovely book and Ashley will certainly make you grateful for the abundance of nature! I have a lot of things bookmarked, but this is where I started - a very straightforward way to prep an artichoke, but something I thought may be a hit for the holiday spread. I made the aioli in advance, steamed the artichokes, and grilled them right before serving to get the char and to reheat them.

If you are not a green olive fan, some capers and a bunch of herbs would be lovely in the aioli as well. Ashley suggested mixing by hand, but you could use a processor to get the olives and herbs even smaller.