Go Back
Print

Grilled Artichokes with Drawn Butter or 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.

Course Side Dish
Cuisine American
Keyword easy side dish recipe, grilling recipe, summer recipe
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients

Artichokes:

  • 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

Aioli:

  • 2 garlic cloves chopped
  • 2 large eggs
  • 1 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

Instructions

For Artichokes:

  1. 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.

For Aioli:

  1. 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.