Grilled Artichokes with Garlic Aioli

 

I love artichokes steamed anytime, but in the summer, grilling them is a must! Grilled artichokes are delicious served with drawn butter or garlic aioli.

Grilled Artichokes with Garlic Aioli from The Organic Kitchen

Grilled Artichokes with Garlic Aioli from The Organic Kitchen

Grilled Artichokes with Garlic Aioli from The Organic KitchenI think artichokes are beautiful! They are actually the flower bud of a bush in the thistle family. The purple and white center is known as the ‘choke’ and is discarded after cooking. The ‘heart’ is the lighter ‘meaty’ segment below the choke. After eating the leaves the heart is the big reward!

Grilled Artichokes with Garlic Aioli from The Organic Kitchen

Artichokes are high in folic acid, vitamin C, and vitamin K!

Grilled Artichokes with Garlic Aioli from The Organic Kitchen

The Recipe: Grilled Artchokes with Drawn Butter or Garlic Aioli

2 artichokes, trimmed and cut in half
juice of half a lemon
generous pinch sea salt
1/4 cup olive oil
2 tsp Herbs de Provence
drawn butter or garlic aioli

Use kitchen shears to cut off tips or artichoke leaves and cut off stem. Use a serrated knife to cut artichoke in half. Place prepared artichokes in a pot to fit. Artichokes should be ‘standing’ in pot. Add 2 inches of water to pot, lemon juice and salt. Bring water to boil, cover, lower heat to medium. Allow artichokes to steam for 40-50 minutes making sure to refill as water evaporates. Simmer until artichoke leaves can be plucked easily. Prepare grill and turn to medium heat (375 degrees). Remove artichokes from water. Use a paper towel to absorb excess water. Use a spoon to scoop out the spiny center of the artichoke, brush the cut side of the artichoke with olive oil and sprinkle with sea salt and herbs de Provence. Place on grill cut side down, cook for 6-8 minutes or until nice grill marks form. Serve with melted butter or garlic aioli.

Ingredients for Aioli:

2 garlic cloves, chopped
2 large eggs
1 T  freshly squeezed lemon juice
1 T chopped fresh parsley
pinch of sea salt
a few turns freshly ground black pepper
3/4 cup olive oil

Directions:

Combine  eggs, lemon juice, salt and pepper in blender or food processor and begin processing. Process for 60 seconds then slowly drizzle olive oil in, blending till until mixture begins to emulsify. When aioli has the consistency of mayonnaise add parsley and garlic and blend a little more. Serve.

Grilled Artichokes with Garlic Aioli from The Organic Kitchen

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Post tags: appetizer, side dish, vegetarian, gluten free, lactose free

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