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Grilled Artichokes and Lemon-Garlic Aioli

Break out the grill and get ready to char some farm-fresh artichokes.

Is it too optimistic to break out the grill already? (Well, maybe. It is . But it's been so temptingly warm!)

Well, there’s a vegetable at the right now that deserves a seat on your grill, indoor or out. It’s usually steamed or boiled, but grilling it deepens its flavor and can make a complete meal!

Artichokes are a globe-shaped flower with edible leaves and an inedible “choke” in the center that must be removed before eating the heart. They’re full of fiber and pack some protein, making them a filling and healthy dinner alternative.

But steaming artichokes and dipping them in butter or regular ol’ mayo can be boring. So break out those grills, pick up your favorite barbecue sauce and get grillin’!

Grilled Artichoke

  • 1 artichoke
  • Season with salt, to taste
  • Lemon juice, to taste
  • ½ cup of your favorite barbecue sauce (I suggest a spicy variation)

The How-to

  1. Cut off the stem of the artichoke and the top 1/3 of the vegetable. Trim the leaves to take off all the thorns. (See pictures)
  2. In a big pot of water, boil the artichoke with the salt and lemon juice for about 15 minutes, or until the lower leaves are tender.
  3. Drain the artichoke and let cool slightly, about 5 minutes or so.
  4. Cut it in half and remove the fuzzy choke.
  5. Marinade with the barbecue sauce* and grill over direct heat until slightly charred on both sides, about 3-5 minutes on each side.
  6. Serve with garlic-lemon aioli (recipe below.)
  7. Be reminded that summer isn’t too far away, rain or no.

*You can marinade the artichoke in the barbecue sauce for a couple of hours, so if you want this for dinner, go ahead and boil the choke in the morning and let it marinade during the day.

 

Lemon-Garlic Aioli

  • 3/4 cup mayonnaise
  • 3 cloves garlic minced
  • 2 1/2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl.
  2. Cover and refrigerate for at least 30 minutes before serving.

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