Artichokes are trimmed and steamed ahead of time and then grilled to smoky tender perfection and served with scrumptious creamy lemon dipping sauce. This is a fantastic summer appetizer recipe that everyone loves!
Equipment: Large sharp knife, Kitchen Shears or large all-purpose scissors, Pastry or basting brush
- 3-4 large globe artichokes
- 2 lemons, cut in half crosswise
- Olive oil for brushing
- Kosher salt and freshly ground black pepper
For The Aioli (enough for 4 people. Double if serving 8 people)
- 1/3 cup mayonnaise (I like Hellmans best)
- 1/3 cup low fat greek yogurt
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 teaspoon finely minced garlic
- 1/4 teaspoon kosher salt
- 2 teaspoons of slivered basil or mint (optional)
- In a small bowl whisk all of the aioli ingredients except herbs. Store in the fridge, covered for up to 24 hours. Sprinkle freshly-cut herbs on top right before serving.
- Fill a large (8-quarts or more) pot with water, 2/3 of the way up, and bring to a boil.
- Trim one artichoke at a time, making sure to rub all of the freshly cut parts with a halved lemon as you go, to prevent discoloration. First cut off the very tip of the stem. Next, carefully slice off or shave (with a vegetable peeler) the tough outer skin of the stem. Using your scissors and starting at the bottom of the artichoke, snip off the thorny tip of each leaf (about 1/2 inch) until you get to the top of the artichoke, where the leaves are too crowded to separate.
- Lay the artichoke on its side and slice it in half, starting from the stem. Don't forget to keep wiping the cut parts with lemon. Lay each half cut-side down and slice off 3/4 of an inch from the top, to remove the last bunch of thorny tips. Lemon, lemon.
- Carefully drop the artichoke halves into the boiling water. When it returns to a boil, cover the pot and cook the artichokes for 20 minutes. Don't worry if they aren't all completely submerged. Those parts will cook in the steam. Using tongs, gently transfer the artichoke halves, cut side down, to a bowl (letting the water drip off of them) and let them cool for 15-20 minutes. When they're cool enough to handle, use a teaspoon to carefully scoop out the chokes (the hairy part near the heart). They artichokes are now ready for grilling or you can refrigerate them, covered with plastic wrap, for up to 48 hours before grilling them.
- Heat the grill to medium-high. (If you chill the artichokes overnight, allow them to sit at room temperature for 1/2 hour before proceeding.) Brush artichokes generously on both sides with olive oil and season with salt and pepper, to taste. Grill artichokes for about 5 minutes per side, outside first, until the cut side has grill marks and is nicely browned in spots.
- Serve the artichokes warm or at room temperature. I like to set the artichoke halves out on a big platter and let everyone help themselves. Make sure each person has a small plate, a fork and knife to eat the heart, and a small bowl of aioli for dipping. I usually put out one or two large communal bowls for the discarded leaves.
Prep and Grill Ahead of Time: The artichokes can be grilled up to 2 hours ahead and kept at room temperature for an hour or so. Pop them into a 200º oven for a half hour to forty-five minutes to keep them warm. Then plate and serve.
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.
- Prep Time: 1 hour 30 mins
- Cook Time: 30 mins
- Category: Appetizer or side dish
- Method: Grill
- Cuisine: Out Of This World
Keywords: Grilled artichokes with dipping sauce, How to grill artichokes