Grilled Artichokes

Grilled artichokes are a fabulous appetizer for summer. You can do all the prep ahead of time. Just pop them on the grill right before serving. Grilling really intensifies their amazing flavor.

artichokes

  • 3 large globe artichokes with tight leaves
  • 2 lemons, cut in half
  • Olive oil for brushing
  • Salt and pepper
  • Aioli
  • 1/3 cup mayonnaise
  • 1/3 cup low-fat Greek yogurt
  • 1 Tbs plus 1 tsp fresh lemon juice
  • 1 tsp finely minced garlic
  • 1/4 tsp salt

Fill a large pot halfway with water and set it on the stove to bring to a boil while you trim the artichokes. See trimming artichokes below.

Put the cut artichokes into the boiling water. When it returns to a boil, partially cover the pot and cook the artichokes for 30 minutes. Using tongs, gently transfer artichoke halves, cut side down, to a bowl letting them drip off a bit first.

Cover the bowl with plastic wrap and put in the fridge for an hour to cool, or refrigerate them for up to 24 hours if you’re prepping ahead.

In a small bowl whisk all ingredients. Store in the fridge, covered for up to 24 hours.

If you chill the artichokes overnight, allow them to sit at room temperature for 1/2-1 hour before proceeding. Carefully scoop the chokes, the hairy part near the heart, out of the cooled artichokes using a teaspoon.

Heat the grill to medium-high. Brush artichokes generously on both sides with olive oil. Grill artichokes for about 5 minutes per side, outside first, until the cut side is nicely browned. Serve with lemon aioli.

Trimming Artichokes

You’ll need a sharp knife, scissors, and your cut lemons nearby. Trim off the very bottom of the artichoke stem. Rub with lemon. The stem is edible so don’t chop too much. Carefully shave off the tough outer layer of the stem. Rub lemon all over the cut stem.

Using your scissors, snip the pointy tips of the leaves off, until you get to the top, where the leaves are too crowded to separate. Rub the lemon over the outside of the artichoke, so the cut parts don’t turn brown.

Lay the artichoke on a cutting board and with a sharp knife, carefully slice the artichoke in half starting from the thin stem. Rub each exposed inner half all over with lemon. Lay each half outer side down and slice about 3/4 of an inch off at the tip, removing the last bunch of pointy tips. Rub the exposed ends with lemon.

Find original recipe here.