Grilled artichokes are a delicious way to enjoy this seasonal vegetable. They have a smoky and charred flavor that contrasts with their tender and creamy flesh. They are easy to prepare with a few simple steps, and they pair well with a homemade basil aioli that is rich and tangy. This recipe is perfect for a summer appetizer or side dish that will impress your guests.
Ingredients
- For the grilled artichokes:
- 4 large artichokes
- 2 lemons, halved
- 4 garlic cloves, peeled and smashed
- A few sprigs of fresh thyme
- Salt and pepper to taste
- Olive oil for brushing
- For the basil aioli:
- 1 garlic clove, peeled
- 2 egg yolks
- 1 teaspoon of Dijon mustard
- 1 cup of extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon of lemon zest
- 1 tablespoon of thinly sliced fresh basil leaves
Instructions
- To make the grilled artichokes, trim the stems and cut off the top third of each artichoke. Cut off the sharp tips of the leaves with scissors if you like. Rub the cut surfaces with lemon halves to prevent browning.
- Fill a large pot with water and squeeze the juice of one lemon into it. Add the garlic cloves, thyme sprigs and a generous pinch of salt. Bring to a boil and then lower the heat to a simmer.
- Add the artichokes to the pot and cover with a lid or a plate to keep them submerged. Cook for about 20 minutes or until the base of the artichoke can be easily pierced with a knife.
- Drain the artichokes and let them cool slightly. Cut them in half and scoop out the fuzzy choke with a spoon. Brush the cut sides with some olive oil and season with salt and pepper.
- Preheat your grill to medium-high heat and oil the grates. Grill the artichokes cut side down for about 10 minutes or until they have nice grill marks. Flip them over and grill for another 5 minutes or until they are heated through.
- To make the basil aioli, place the garlic clove in a small food processor and pulse until finely chopped. Add the egg yolks and mustard and blend until smooth. With the motor running, slowly drizzle in the olive oil until you have a thick and creamy sauce. Season with salt, pepper, lemon zest and basil. Transfer to a small bowl and refrigerate until ready to serve.
- Serve the grilled artichokes hot or at room temperature with the basil aioli on the side or spooned over them. Enjoy! 😋
