A & I probably hold the record for most artichokes consumed in a given week..whether we’re entertaining friends or making dinner for just the two of us, they’re our go-to appetizer that we never, ever, ever tire of. On Sunday night, we sat out on the terrace with a plate of grilled chokes and glasses of prosecco, savoring the last bit of a relaxing weekend. (heaven!) Drizzled with a bit of syrupy balsamic, sprinkled with Maldon sea salt and dipped into garlicky aioli, we were licking our fingers to get every last bit of lusciousness. Follow the jump for the recipe!
Grilled Artichokes with Garlic Aioli
- 1 large artichoke
- kosher salt and freshly ground pepper
- juice of 2 lemons, divided
- 1 tbsp olive oil
- reduced balsamic vinegar
- sea salt (I love Maldon)
- 1/2 cup mayonnaise (if I’m feeling virtuous, I’ll replace 1/4 cup with greek yogurt)
- 1 clove garlic, minced
Slice the tops off the artichoke, pull off the small leaves, trim the stems and snip off the thorny tips. Cut in half lengthwise. In a large pot, bring 2 inches of water to a boil. Add 1 tablespoon kosher salt, the juice of 1 lemon and the artichoke. Cover and steam until the artichoke bottoms pierce easily, about 40 minutes. Drain the artichokes.
Meanwhile, make the aioli. Combine mayonnaise, garlic, juice of 1 lemon and kosher salt in a small bowl. Set aside.
When artichoke is cool enough to handle, scrape out and discard the fuzzy center of each half.
Preheat a grill to high direct heat. Brush the artichokes with the oil, season with salt and pepper and grill, cut-side down, until lightly charred, 3 minutes. Flip and grill briefly to heat through.
Arrange the artichokes on a platter, drizzle with balsamic vinegar, sprinkle with sea salt and serve with aioli on the side.