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
*serves 2
- 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.
Hot dang those look yummy.
I freakin’ love artichokes so this recipe is very welcome! Thanks, Camille.
can’t wait to try this recipe! glad to have something new to pop on the grill as summer winds down.
WOWWWWW! I’m drooling.
I love Artichokes…In Italy we’ve got a lot of recipes…If you’ll go to Rome you have to eat the ones called “Alla Giudea” Georgious ! ! ! !
Camille have you it the ones called “Alla Giudea” during your honeymoon???
Thanks for the recipe! I have been trying to love artichokes but apparently I am cooking them all wrong.
You’ve inspired me to give them one more chance
-Amy
Looks delicious. When and if the drought ever ends, and we can grill outside again, we will have to try this.
So excited you all enjoyed…although I should warn you, once you try these, you’re going to want to make them EVERY night!
YUM!
I just clicked in from Bright Bazaar and I love what I found. Your blog is as delicious as this post.
x Charlotta
Artichokes are my favorite edible flower. I love them marinated, raw, steamed, grilled, and more. Last time I grilled them I let the fire flavor the chokes but this time I think that I will take your recommendation of a drizzle of balsamic. I bet the sweetness caramelized on the grilled to add just a bit more flavor to artichoke.
The Dinner Belle for Kimberlybelle.com
I love the aioli idea. I have made artichoke plenty of time but never quite found a satisfying dip for it. This is just great – and so simple!
Yummy!
http://www.thethimbleart.com
my mouth is watering…cannot wait to get to the store and get some artichokes. Like you, I could eat them every day and never tire. thanks for posting this lovliness!
i love the grilled artichokes at houston’s so thought I’d try your recipe…unfortunately, after 40m of steaming they were falling apart. I’d probably steam about half as long.
Thanks Ebony – you brought up a great point, which is that the size of the artichoke definitely influences the cooking time. The 40 minutes is my recommendation for the really big jumbo sized – if you’re working with a smaller one, 25 minutes should do it!
This dip looks amazing! I am hosting an artichoke-themed linky party this week as part of our Fresh Produce Tuesday series at 2 Sisters 2 Cities. I would love it if you linked this recipe up!
-m