Description
This recipe features fresh artichokes grilled to perfection and served with a flavorful garlic aioli. The artichokes are trimmed, marinated in a zesty olive oil and lemon mixture, then grilled until tender and charred for a smoky flavor. The garlic aioli provides a creamy, tangy complement, making it a delightful appetizer or side dish perfect for warm-weather gatherings.
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 (divided between marinade and aioli)
- 1/2 cup mayonnaise
- Juice of 1 lemon (for aioli, separate from marinade lemon juice)
Instructions
- Prepare Artichokes: Rinse artichokes thoroughly under cold water. Trim about the top inch of each artichoke and cut off the stems to create a stable base for grilling.
- Remove Outer Leaves: Peel away the tough outer leaves until you reach the more tender leaves inside to ensure better texture and easier eating.
- Marinate Artichokes: In a bowl, combine 1/4 cup extra virgin olive oil, juice of 1 lemon, salt, pepper, and half of the minced garlic. Brush this mixture generously over the trimmed artichokes to infuse flavor.
- Grill Artichokes: Preheat your grill to medium heat, approximately 375°F (190°C). Place the marinated artichokes on the grill and cook for 25 to 30 minutes, turning occasionally, until the artichokes are tender and have a nice charred surface.
- Make Garlic Aioli: In a small bowl, combine 1/2 cup mayonnaise with the remaining minced garlic and a squeeze of fresh lemon juice. Season with salt to taste and mix well to create a creamy, tangy aioli.
- Serve: Plate the grilled artichokes while hot, accompanied by the homemade garlic aioli for dipping, enhancing each bite with a punch of flavor.
Notes
- Choose fresh artichokes with tight leaves and a fresh green color for the best flavor and texture.
- You can parboil the artichokes for 5-10 minutes before grilling to reduce cooking time.
- If you don’t have a grill, this recipe can be adapted to a grill pan on the stovetop.
- Adjust garlic quantity in aioli according to your preference for spice intensity.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
