Description
This Grilled Artichokes with Garlic Aioli recipe features fresh artichokes marinated in a zesty olive oil and lemon mixture, grilled to tender perfection with a delightful char, and served with a creamy garlic aioli dip. It’s a perfect appetizer or side dish offering smoky, tangy, and garlicky flavors.
Ingredients
Scale
Artichokes and Marinade
- 4 fresh artichokes
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- Salt and pepper to taste
Garlic Aioli
- 1/2 cup mayonnaise
- 3 garlic cloves, minced (can use the same or fresh)
- Juice of 1/2 lemon (approximate, to taste)
- Salt and pepper to taste
Instructions
- Prepare Artichokes: Rinse the artichokes thoroughly under cold running water. Trim about an inch from the top 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 tender, lighter-colored leaves near the center of the artichoke.
- Marinate: In a small bowl, mix the extra virgin olive oil, lemon juice, minced garlic, and a pinch of salt and pepper. Brush this marinade generously over each artichoke, making sure to get the mixture between the leaves.
- Grill Artichokes: Preheat your grill to medium heat, about 375°F (190°C). Place the marinated artichokes on the grill. Cook for 25-30 minutes, turning occasionally, until the artichokes are tender when pierced with a fork and have a nice char on the leaves.
- Make Garlic Aioli: While the artichokes are grilling, mix the mayonnaise, minced garlic, and lemon juice in a bowl. Season with salt and pepper to taste. Adjust lemon juice or garlic based on your preference for tanginess and pungency.
- Serve: Remove the grilled artichokes from the grill and serve them hot alongside the garlic aioli dip for a flavorful and satisfying appetizer or side dish.
Notes
- Choose fresh, firm artichokes with tightly closed leaves for best flavor and texture.
- To prevent artichokes from browning after trimming, rub the cut surfaces with lemon juice.
- You can prepare the aioli ahead and refrigerate it for up to 2 days.
- Grilling times may vary depending on grill type and heat consistency; check tenderness with a fork.
- For extra flavor, sprinkle grilled artichokes with freshly chopped parsley or grated Parmesan before serving.
