Grilled Artichokes with Lemon Aioli
Fresh artichokes are a fun appetizer or side dish that gets everyone involved in hands-on mindful eating! Instead of just steaming your artichokes, throw them on the grill for an added layer of flavor then dip the leaves in a tangy aioli. Yum!
See Chef Notes and pictures for how to trim an artichoke, how to cut an artichoke, how to steam an artichoke, and how to eat a fresh artichoke.
People are often intimidated by prepping fresh artichokes. Don’t be! Here are the three things you need to do:
- Trim off the sharp tips from each leaf using heavy kitchen shears.
- Steam the artichokes to make the leaves and heart tender before finishing them on the grill.
- After cooking (and in this recipe, before grilling), remove the “choke” – the furry area above the tender “heart” of the artichoke – by scooping it out with a spoon. (See pictures to compare what it looks like before and after the choke has been removed.)
Delicious vegetables as an appetizer? Need I say more?
Number of Servings: 4-8 people (half an artichoke each)
1-2 tablespoons of olive oil (about a ½ tablespoon each)
Juice of ½ lemon
¼ cup mayonnaise (light or regular)
¼ cup plain Greek yogurt
1 clove garlic
½ teaspoon salt
Juice of 1 lemon
- Trim the sharp tips off the artichoke leaves.
- Place a steamer basket in a large pot and fill with water to the bottom of the basket. Bring to a boil.
- When water is boiling, carefully add the trimmed artichokes. Place lid on the pot and cook for 15 minutes.
- While artichokes are steaming, place all of the ingredients for the Lemon Aioli into a blender and combine until smooth. Place in refrigerator until ready to serve.
- Preheat grill on medium high. Mix together the oil and lemon juice and set aside.
- Once the artichokes are cooked, remove from the pot and allow to cool slightly.
- Cut in half lengthwise. Remove the furry choke with a spoon.
- Brush the cut side of the artichokes with the oil and lemon mixture.
- Place artichoke halves on grill cut side down; leave grill open and grill for about 5 minutes (until browned).
- Arrange on a platter, sprinkle with kosher salt, and serve with Lemon Aioli.
- To eat, peel the outer, lower leaves off one at a time, dip the fleshy part (nearest the stem) in ailoi, and scrape with your teeth. (You’ll quickly learn which part of the leaf is edible!) Discard remaining fibrous leaf into a discard bowl. Continue to strip the leaves until you reach the tender artichoke heart. Cut and dip pieces into aioli.