4 globe artichokes
Juice of 2 lemons
White truffle oil
2 egg yolks
3 tablespoons red wine vinegar
1 garlic clove
2 tablespoons Dijon mustard
1 tablespoon Worcestershire
Salt and white pepper
1 cup olive oil (plus extra for brushing artichokes)

Snip the tops of artichoke leaves and cut off the top 1/3 of each artichoke. Using a vegetable peeler, peel the outer stems and trim ¼ inch off the ends. Add lemon juice to boiling water and cook submerged artichokes for approximately 45 minutes, or until leaves pull easily from base. Remove from boiling water and shock in ice water until they are cool enough to handle. Halve each artichoke down the center, starting from the stem end. With a spoon, carefully remove the spines from the inside of the choke while keeping the heart intact. Brush artichoke halves with olive oil, season with salt and pepper and place on a very hot preheated grill, cut side down first. Grill for about 2 minutes, rotate artichoke and cook for 2 minutes more, then flip and grill the rounded
side also as it helps to provide maximum grill flavor. Remove artichokes from grill and drizzle with truffle oil.

In a food processor, add egg yolks, vinegar, garlic, Dijon, Worcestershire, salt and pepper and blend until garlic is well incorporated. While machine is still running, slowly add the olive oil until mixture resembles a mayonnaise consistency.

Serve in a bowl for dipping. Serves 4.