Prepare the artichokes: Use a sharp knife and cut the artichokes in half. Then using a small spoon remove the hairy choke on the inside. 

Bring a large pot of water to a boil. Once the water is boiling, add the artichokes inside. Cover with a lid so that any artichokes outside of the water will still cook by the steam.

Cook for 15-20 minutes or until they are tender. Use a fork and pierce the artichoke heart. If it goes in easily then it is done. Remove from the water and set on a plate or sheet pan to dry slightly.

Take the peeled garlic cloves and add them to the center of a piece of foil. Drizzle a little bit of avocado oil, just enough to coat the garlic, then bring the ends of the foil together and create a ball. Add the garlic to the grill to cook. It will need to cook for about 20 minutes to soften so I like to add this to the grill first. 

Next, take the artichokes, and on the cut surface of the artichoke, drizzle with avocado oil. Next sprinkle on the garlic powder and salt to season. 

Place artichokes on a hot grill cut side down and BBQ for 5-8 minutes or until you see grill marks. The artichokes are already cooked, so this step is just to add the smokey flavor and char to the artichokes. 

After the garlic is softened, remove it from the foil and place it in a small bowl. Using a fork, smash the garlic creating a paste-like consistency. Next, add in the mayo and additional garlic powder and stir to combine. 

Add the artichokes to a serving platter, serve with the aioli, and enjoy!