I used to be intimidated by artichokes. Sure, they look pretty, but only a small portion of an artichoke is actually edible. They have to be trimmed, and they brown after you trim them if you don’t put them in lemon water or cook them soon enough, and it just seems like kind of an ordeal. Really, though, once you’ve done it a time or two, it’s no big deal. So, naturally, when I saw some beautiful artichokes at the farmer’s market recently, I couldn’t resist.
This recipe for grilled artichokes is a bit of a cheat in that the artichokes are boiled, and then just finished on the grill to get that nice, charred flavor, but I’m cool with that, since they came out perfectly.
Hubby made a garlic, black pepper, and lemon aioli for dipping, which pretty much made the whole thing. We made it a meal with some whole wheat cappelini tossed with olive oil, parmesan, and salt and pepper.
Grilled Artichokes with Garlic, Black Pepper, and Lemon Aioli
1 Tbs + 1 tsp olive oil
1 shallot, minced
1 clove garlic, minced
1/4 tsp freshly cracked black pepper
3/4 cup mayonnaise
Trim the artichokes* and store in a bowl of cold water with the juice of half of a lemon. Bring a large pot of salted water to boil. Add the juice of one lemon, 1 Tbs olive oil and the trimmed artichokes. Simmer until the artichokes are easily pierced with a paring knife through to the heart. Remove the artichokes from the water and let cool slightly, then cut in half.
Meanwhile, make the aioli. Heat 1 tsp olive oil over medium heat in a small pan. Add the shallots, garlic, and pepper and stir until fragrant, about a minute. Cool slightly, and then stir into the mayonnaise with the juice of half a lemon.
Finish the artichokes on the grill over high heat, just to warm them up and char the outside a bit. Serve with the aioli.
* This is a pretty good tutorial. Just stop after trimming the leaves.