Print

Crisp Baby Artichokes with Lemon Aïoli

Prevent your screen from going dark

Makes 2 to 4 servings 1x

Time 40 to 45 minutes

Scale

Ingredients

  • 2 tablespoons good-quality olive oil
  • Grated zest and juice of 1 lemon
  • 8 baby artichokes
  • 1/2 cup mayonnaise
  • 1 teaspoon minced garlic, or more to taste
  • Salt and pepper

Instructions

  1. Whisk the oil and lemon juice in a large bowl. Peel away and discard the outer layers of each artichoke until the leaves are half yellow and half green. With a sharp knife, cut across the top of the artichoke to remove the green tops. Leave 1 inch of stem and use a paring knife or vegetable peeler to trim the bottom so no green remains. Cut the artichoke in half lengthwise from top to bottom. As each artichoke is trimmed, add it to the olive oil mixture and toss to coat evenly; this helps delay discoloring. (You can cover the bowl and refrigerate for up to several hours.)
  2. Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
  3. Make the aïoli: Put the mayonnaise, garlic, and lemon zest in a small bowl, sprinkle with salt and pepper, and whisk to combine. Taste and adjust the seasoning.
  4. Put the artichokes cut side down on the grill directly over the fire. Close the lid and cook, turning once, until tender and charred, 4 to 5 minutes per side. Transfer to a plate and serve with the aïoli for dipping.
— Recipe from How to Grill Everything

Recipe variations

Crisp Baby Artichokes with Za’atar Yogurt Sauce

Another creamy citrus combo: For the dipping sauce, combine 1/2 cup yogurt, 2 teaspoons za’atar, and 1/2 teaspoon red chile flakes.

Crisp Baby Artichokes with Lime-Basil Vinaigrette

Use this vinaigrette as a dunk or drizzle it over the grilled artichokes before serving: Omit the lemon zest, mayonnaise, and garlic. In Step 3, whisk together 1/2 cup good-quality olive oil and 1/4 cup fresh lime juice until it thickens. Season with salt and pepper and stir in 1/4 cup thinly sliced fresh basil leaves.

Crisp Baby Artichokes with Grilled Lemon

The easiest of all: Omit the lemon zest, mayonnaise, and garlic and skip Step 3. While grilling the artichokes, also grill 1 lemon, halved, with the cut sides down. When the artichokes are done, squeeze the juice over them and serve.