Grilled Artichokes are one of my favorite dishes of the grilling season. I love serving them as an appetizer, hot off the grill with lemony aioli on on the side for dipping. I’ll show you how to trim artichokes like a pro and boil them ahead of time, so all you have to do when you’re ready to eat is pop them on the grill for a few minutes.
HOW TO TRIM ARTICHOKES
Artichokes are a type of thistle – a flowering plant that grows beautiful purple petals. The edible part is the bud, which must be harvested before the flower blooms. Inside that bud, underneath some serious armor, is a delicious treat.
There is definitely some work involved to get to it. But the payoff is big. Properly trimmed artichokes are a pleasure to eat.
The first thing you’ll want to do is trim off the the thorny tips of the leaves. For this task you’ll need a sharp scissors.
You’ll also need a halved lemon. When artichokes are cut, they oxidize fast. After you cut the artichoke, quickly wipe the freshly cut parts with the cut lemon half, to prevent browning.
The stem of an artichoke is edible and delicious. It’s nicer to eat if you slice off the tip and shave the tough outer layer. Again, wipe with lemon as you do this.
For this Grilled Artichokes recipe we will be cutting the artichokes in half, boiling them, removing the choke and grilling them.
For other recipes that call for whole steamed artichokes, slice off the very top of the artichoke to remove those prickly thorns, and you are ready to go with a perfectly trimmed artichoke.
You’ll need a very sharp knife to slice the artichokes in half. Start with the thin stem, so you can be sure to cut it evenly in half. Rub the cut part with lemon.
You do not want to eat the hairy part in the middle of the artichoke. That’s called the “choke” because that’s what you will do if you try to eat it.
For this Grilled Artichokes recipe we will be removing the choke before grilling the artichokes. It’s much easier to to do that after the artichoke is cooked and cooled.
Once the artichokes are trimmed and halved, boil them for 20 minutes, let them drain in a colander, and put them in a covered bowl in the fridge to cool.
When they are cool enough to handle, use a teaspoon to scoop out the chokes.
The artichokes are now ready for the barbecue. Or they can be store in the fridge, covered, for up to 24 hours.
HOW TO GRILL ARTICHOKES
Once the artichokes are trimmed and precooked, which can be done up to a day in advance, the rest is easy.
- Heat the grill to medium-high.
- Brush the artichoke halves generously with olive oil, on both sides and sprinkle them with salt and pepper, to taste.
- Grill the artichokes for about 5 minutes per side, until they are warm and have grill marks on the cut side.
- Serve the artichokes with lemon aioli, for dipping the leaves.
WHAT I LOVE ABOUT THIS RECIPE
- Artichokes are a delicacy and there’s nothing like being presented with a beautifully-prepared artichoke: washed, trimmed of sharp points, choke removed, grilled, and ready to enjoy.
- This is a perfect recipe for summer entertaining because you can do all the hard messy stuff the day before. Just throw the artichokes on the grill a few minutes before your guests arrive.
- Artichokes are healthy. It’s wonderful to be able to enjoy something so special and delicious that is also good for you.
Here’s the recipe for Grilled Artichokes with Lemon Aioli. I’m excited for you to try this. If you do, please come back to leave a comment, a rating, and let me know what you think.Print
Grilled Artichokes With Lemon Aioli
Grilled Artichokes are a fantastic healthy appetizer that can be prepped ahead.
- Prep Time: 1 hour 30 mins
- Cook Time: 35 mins
- Total Time: 2 hours 5 mins
- Yield: 6 1x
- Category: Appetizer or side dish
- Method: Grill
- Cuisine: Out Of This World
- 3 large globe artichokes
- 2 lemons, cut in half crosswise
- Olive oil for brushing
- Salt and pepper
- 1/3 cup mayonnaise (I like Hellmans best)
- 1/3 cup lowfat greek yogurt
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 teaspoon finely minced garlic
- 1/4 teaspoon salt
- 2 teaspoons of slivered basil or mint (optional)
- Trim the artichokes Fill a large pot halfway with water and set it on the stove to bring to a boil while you trim the artichokes. You’ll need a sharp knife, a scissors, and your cut lemons nearby. Trim off the very bottom of the artichoke stem. Rub with lemon. Carefully shave off the tough outer layer of the stem. Rub lemon all over the cut stem. Using your scissors, snip the pointy tips of the leaves off with a scissor, until you get to the top, where the leaves are too crowded to separate. Rub the lemon over the outside of the artichoke, so the cut parts don’t turn brown. Lay the artichoke on a cutting board and wIth a sharp knife, carefully slice the artichoke in half starting from the thin stem. Rub each exposed inner half all over with lemon. Lay each half outer side down and slice about 3/4 of an inch off at the tip, removing the last bunch of pointy tips. Rub the exposed ends with lemon. Repeat with the other two artichokes.
- Precook the Artichokes: Put the cut artichokes into the boiling water. When it returns to a boil, partially cover the pot and cook the artichokes for 20 minutes. Using tongs, gently transfer artichoke halves, cut side down, to a bowl (letting the water drip off of them) Cover the bowl with plastic wrap and put in the fridge for an hour to cool. When the artichokes are cool enough to handle, carefully scoop put the chokes (the hairy part near the heart) using a teaspoon. Move on to the next step or refrigerate artichokes for up to 24 hours before proceeding.
- Make the aioli In a small bowl whisk all ingredients, except herbs. Store in the fridge, covered for up to 24 hours. Sprinkle freshly-cut herbs on top right before serving.
- Grill The Artichokes (If you chill the artichokes overnight, allow them to sit at room temperature for 1/2 hour before proceeding) Heat the grill to medium-high. Brush artichokes generously on both sides with olive oil. Sprinkle with salt and pepper, to taste. Grill artichokes for about 5 minutes per side, outside first, until the cut side is nicely browned. Serve with lemon aioli. Enjoy!
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.