Grilled Artichokes with Lemon Aioli
Chef Owen and Dr. Michelle May
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?
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.
Your journey is unique so we provide options to explore mindful eating in a way that meets your needs.