Description
Deliciously smoky and tender grilled artichokes served with a creamy garlic aioli dipping sauce. This simple yet flavorful appetizer highlights the natural taste of fresh artichokes enhanced by a zesty marinade and perfectly charred on the grill. Ideal for a summer gathering or a light meal, these grilled artichokes pair beautifully with the rich homemade garlic aioli.
Ingredients
Scale
Artichokes
- 4 fresh artichokes
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Garlic Aioli
- 3 garlic cloves, minced
- 1/2 cup mayonnaise
- Juice of 1 lemon (from recipe, extra lemon juice for aioli)
- Salt and pepper to taste
Instructions
- Prepare Artichokes: Rinse the artichokes thoroughly under cold water. Trim about one inch off the tops and cut the stems to create a stable base for grilling.
- Remove Tough Outer Leaves: Peel away the outer tough leaves until you reach the tender, paler leaves inside the artichoke.
- Marinate: In a bowl, combine the extra virgin olive oil, juice of one lemon, minced garlic, salt, and pepper. Brush this mixture generously over the artichokes, ensuring they are well coated.
- Preheat Grill: Heat your grill to medium heat, around 375°F (190°C), preparing for indirect grilling to avoid burning.
- Grill Artichokes: Place the marinated artichokes on the grill and cook for 25-30 minutes. Turn them occasionally to ensure an even char and tender texture throughout.
- Prepare Garlic Aioli: In a small bowl, combine mayonnaise with additional minced garlic and lemon juice. Season with salt and pepper to taste, mixing well until smooth and creamy.
- Serve: Once grilled to tender perfection, serve the hot artichokes alongside the garlic aioli for dipping.
Notes
- For easier eating, you can halve the artichokes before grilling to reduce cook time.
- If you don’t have a grill, you can roast the artichokes in the oven at 400°F for about 35-40 minutes.
- Adjust the garlic amount in the aioli to your taste for a milder or stronger garlic flavor.
- Use fresh lemon juice for the best bright flavor in both marinade and aioli.
- Artichokes are done when the leaves pull away easily and the heart is tender when pierced with a fork.
