Description
Delight in the smoky, tender flavors of Grilled Artichokes paired with a creamy, zesty garlic aioli. This simple yet elegant appetizer combines charred artichokes brushed with a fragrant olive oil and lemon marinade, then grilled to perfection, complemented by a smooth garlic aioli dip that enhances every bite.
Ingredients
Scale
Artichokes
- 4 fresh artichokes
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Garlic Aioli
- 3 garlic cloves, minced
- 1/2 cup mayonnaise
- Juice of 1 lemon (from above)
- Salt and pepper to taste
Instructions
- Prepare the Artichokes: Rinse the fresh artichokes under cold water thoroughly. Trim about one inch off the top and cut the stems to create a stable base for grilling.
- Trim Outer Leaves: Remove the tough, outer leaves until you reach the tender, lighter green leaves inside to ensure a more enjoyable texture after grilling.
- Marinate: In a small bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, salt, and pepper. Brush this mixture generously over the trimmed artichokes, making sure to coat all sides.
- Preheat and Grill: Preheat your grill to medium heat, roughly 375°F. Place the marinated artichokes on the grill and cook for 25 to 30 minutes, turning occasionally, until the artichokes are tender when pierced and have a nice charred finish.
- Make the Garlic Aioli: In a bowl, mix together the mayonnaise, additional minced garlic, and lemon juice. Season with salt and pepper to taste, stirring until smooth and creamy.
- Serve: Serve the grilled artichokes hot, accompanied by the garlic aioli for dipping, to enjoy a flavorful and elegant appetizer.
Notes
- To test doneness, insert a knife or skewer into the artichoke base—it should slide in easily when tender.
- Use a grill basket if your grill grates are wide to avoid losing small artichoke pieces.
- For extra flavor, add fresh herbs like thyme or rosemary to the marinade.
- Leftover aioli can be stored in the refrigerator for up to 3 days.
- Wear kitchen gloves or rub lemon juice on your hands to prevent artichoke sap staining.
