Campfire with grate, grill or stove with grill pan
Pastry brush
Method
Cut about one inch off the top of each artichoke. Trim any sharp leaves and tough stems. Steam the artichokes in a steamer basket set over a couple inches of water for 30-40 minutes or until cooked through. Cool artichokes until they’re easy to handle. Note that you can steam the artichokes at home and just grill them at camp.
To make lemon garlic aioli, crush one peeled clove of garlic with the flat of a chef’s knife. Sprinkle on a little salt and keep crushing until the garlic is smashed into a paste. Finely grate the zest of about half the lemon. Combine crushed garlic with mayo, lemon zest, and about a teaspoon of lemon juice. Season to taste with salt, pepper and more lemon juice.
Cut each artichoke in half. Place the heart side up for easier cutting. Scoop the choke out with a spoon and discard. Rub the cut half of each artichoke with a halved garlic clove, brush with olive oil, and sprinkle with salt and pepper.
Grill cut side down over high heat until the artichokes are slightly charred and warmed through. Serve with lemon garlic aioli.