Grilled Artichokes: A Smoky and Savory Delight
Artichokes – those intriguing thistle buds – often leave home cooks feeling intimidated. But fear not, veggie enthusiasts! Grilling artichokes is a simple and rewarding way to unlock their unique flavor and versatility.
This recipe takes you through the process of grilling artichokes, transforming them into a delicious and impressive side dish or appetizer. We’ll also explore two flavorful dipping sauces, perfect for complementing the smoky and earthy notes of the grilled artichokes.
Two sauces for different palates
One of my favorite artichoke dipping sauces comes from my mother-in-law. This curry aioli is made with a mixture of mayonnaise, Dijon mustard and a good-quality curry powder. I’ve never seen this sauce served anywhere here in the United States, but it is an incredibly delicious and complimentary accompaniment to your artichokes. Feel free to experiment with the Dijon/curry quantities to your taste.
Another nice sauce for grilled artichoke is my Southwest garlic aioli. The recipe uses chipotles in adobo sauce, a specialty canned product found in the Mexican food aisle of your supermarket. Feel free to make it without the chipotles for a traditional garlic aioli!
Ready to embark on your artichoke grilling adventure? Let’s gather the ingredients!
- 2-4 artichokes
- 1 lemon
- Melted butter
Southwest Aioli:
- 1 cup mayonnaise
- 1-2 teaspoons minced chipotle peppers
- 1-4 teaspoons adobo sauce from the chipotles
- 1 head roasted garlic cloves
- 1/2 teaspoon kosher salt
Curry Aioli:
- 1 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon curry powder
🎬 Watch How to Make This Recipe
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Instructions
- Cut off the end of the stem on each artichoke. Remove some of the bottom leaves. With a paring knife, peel the outside of the stem.
- Cut the top portion of the artichoke with a sharp knife, which will remove most of the spines. You can nip the rest off with some kitchen shears.
- Artichoke oxides quickly, so spread some lemon juice on the leaves to prevent browning.
- Turn upside down and cut each artichoke in half. Remove the fuzzy choke with a spoon. You can do this after cooking if desired.
- Steam or boil in hot water for 30-45 minutes. The leaves should peel off easily when they are done. Always keep an eye on your water level or the artichokes can burn.
- Brush each half of the artichokes with melted butter.
- Preheat grill on high. Lay each artichoke down on its flat side for roughly 5 minutes, just enough time to get some grill marks. Remove from grill and serve with garlic aioli or curried Dijon mayonnaise. Don’t forget the heart and stem. It’s the best part!
Tips & Tricks:
- Don’t overcook the artichokes: Overcooked artichokes become mushy and lose their flavor. Aim for tender leaves and a firm heart.
- Test for doneness: The easiest way to check if the artichokes are done is to gently pull a leaf from the base. If it comes off easily, they’re ready to eat.
- Explore different flavors: Feel free to experiment with other dipping sauces, such as a simple lemon-garlic aioli or a creamy herb sauce.
With this simple guide and delicious dipping sauce options, you’re now equipped to confidently grill artichokes and impress your guests with this unique and flavorful dish! So, fire up the grill and embrace the smoky magic of grilled artichokes!
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Grilled Artichokes with Two Dipping Sauces
Ingredients
- 2-4 artichokes
- 1 lemon
- Melted butter
Southwest Aioli
- 1 cup mayonnaise
- 1-2 teaspoons minced chipotle peppers
- 1-4 teaspoons adobo sauce from the chipotles
- 1 head roasted garlic cloves
- 1/2 teaspoon kosher salt
Curry Aioli
- 1 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon curry powder
Instructions
- Cut off the end of the stem on each artichoke. Remove some of the bottom leaves. With a paring knife, peel the outside of the stem.
- Cut the top portion of the artichoke with a sharp knife, which will remove most of the spines. You can nip the rest off with some kitchen shears.
- Artichoke oxides quickly, so spread some lemon juice on the leaves to prevent browning.
- Turn upside down and cut each artichoke in half. Remove the fuzzy choke with a spoon. You can do this after cooking if desired.
- Steam or boil in hot water for 30-45 minutes. The leaves should peel off easily when they are done. Always keep an eye on your water level or the artichokes can burn.
- Brush each half of the artichokes with melted butter.
- Preheat grill on high. Lay each artichoke down on its flat side for roughly 5 minutes, just enough time to get some grill marks. Remove from grill and serve with garlic aioli or curried Dijon mayonnaise. Don’t forget the heart and stem. It’s the best part!
Video