Grilled artichoke recipe lovers, this dish is for you! The classic appetizer of steamed artichokes and dipping sauce gets a glow up thanks to the use of the grill and some roasted garlic and herbs. As in, the smoky char of grilled artichokes pairs with a homemade mayonnaise loaded with mustard, garlic, and herbs.
The result is that this grilled artichoke recipe is like the Little Black Dress of dishes: it’s as ideal for summer barbecues or a Father’s Day cookout as it is for a weeknight meal or a fancy dinner party. We created this grilled artichoke recipe for our friends at California Grown, and it’s a twist on a classic that we can’t wait for you to make this grilling season.
Why You’ll Love This Recipe
You’ll dig this grilled artichoke recipe for its simplicity and the gourmet touch it adds to any meal. If you haven’t grilled an artichoke before, you’ll want to change that ASAP because doing so brings a charred sweetness that concentrates the artichoke flavor and it’s seriously delicious.
Oh, and since the Roasted Garlic, the Aioli, and the artichokes can be all made ahead, it’s an ideal dish for entertaining. Whether you’re a seasoned chef or a curious beginner, this dish will become a favorite for its impressive presentation and delightful taste.
Recipe Ingredients
Here are the ingredients you’ll need to make this grilled artichoke recipe:
- Garlic: Roasting whole heads of garlic produces a sweet (not harsh) garlic flavor in the aioli.
- Olive Oil or Avocado Oil: You can use olive oil, but it may taste slightly bitter depending on the olive varieties used. All avocado oil works but is a bit bland. To us, doing a 50/50 mix of both oils is best.
- Fresh Artichokes: This technique works with large artichokes or baby artichokes. Of course, the baby artichokes will take much less to cook,, and you’ll likely want to make more at least one baby artichoke per person.
- Lemon: This helps the artichokes from browning and adds acid to the aïoli for a more balanced flavor.
- Salt and Peppercorn: Instead of freshly ground black pepper, we use peppercorns for a more subtle pepper flavor.
- Bay Leaf: Along with the lemon, garlic, salt, and peppercorns, bay leaves help make a flavorful liquid that the artichokes can boil in.
- Dijon Mustard: Not all aioli recipes use mustard, but they should. The mustard stabilizes the egg yolks while also adding a signature spice.
- Eggs: Use high-quality eggs because the eggs do not get cooked in this recipe. If you are concerned about uncooked eggs, you can used pasteurized eggs instead or substitute the eggs and oil for mayonnaise (start with 3/4 cup and add up to 1 1/4 cups).
- Herbs: Use any tender herb mix you like but we like a combination of fresh dill, parsley, chives, basil, or tarragon. Skip it if you want a more classic aioli.
How To Make This Grilled Artichoke Recipe
Here are the main steps to make this recipe:
Make The Roasted Garlic Oil: Combine the two heads of fresh garlic and oils in a small pan, cover, and roast over low heat until the garlic is golden, tender, and easily pops out of the husk. You can make the roasted garlic oil recipe up to one week in advance and use the extra oil in anything from marinades and salad dressings to your next frittata.
Trim the Artichokes: Start your grilled artichoke recipe by cutting off the tips of the artichoke leaves with scissors, slicing off the top 1/2-inch (if needed) with a serrated knife, and trimming the stems. Then cut the artichokes in half lengthwise through the stem.
Simmer the Halved Artichokes: Simmer the trimmed artichokes in salted water with garlic, lemon, peppercorns, and salt for about 20 minutes or until the stem is tender when pierced with a sharp knife. You can steam artichokes instead, but we like that simmering them adds great flavor!
Remove the Choke: After steaming, let the artichokes cool then use a spoon to carefully scrape out the fuzzy center known as the “choke” from each artichoke half, ensuring they are clean before grilling.
Make the Aïoli: While the artichokes are cooling, prepare the herbed roasted garlic aïoli by blending roasted garlic with mustard, eggs, lemon juice, Roasted Garlic Oil, and finely chopped herbs like parsley, dill, tarragon, or chives.
Grill the Artichokes: Brush the cooked and drained artichokes all over with the oil and season with salt and pepper. Place the artichokes cut-side down on the heated grill. Grill with the top closed until they have excellent char marks, then serve warm with the aïoli for dipping.
All About California Artichokes
If you’ve read all about what is grown in California then you’re well aware that nearly all of the commercially-grown artichokes in the United States are grown here in the Golden State.
The artichoke is said to originate in Italy but now it’s such an integral part of California agriculture that it’s been deemed the state’s official vegetable. You can dive into the history of artichokes in California here but these days they’re grown year-round in the state (and mostly in Monterey County).
When you buy an artichoke at the store, look for one where the leaves are tight, they’re aren’t any soft spots, and the leaves look vibrant and not dried out.
What To Serve With This
Grilled artichokes pair well with a variety of side dishes. For a light meal, serve them with other grilled vegetables, a fresh green salad, or couscous. They also complement grilled meats or fish, making them versatile for barbecue dinners. For a more filling option, serve alongside a risotto or pasta dish with complementary flavors such as lemon, garlic, and parsley.
Frequently Asked Questions
To prepare artichokes for grilling, start by washing them under cold water. Trim the stem and remove the tough outer leaves. Slice the top quarter off to expose the inner leaves, and cut the artichoke in half lengthwise.
Boil or steam the artichoke halves until they are tender but still hold their shape, about 15 to 30 minutes. Drain well and let cool. Remove the choke with a spoon, brush with olive oil, and season with salt, pepper, and any additional herbs or spices you prefer before grilling
Once your artichokes are prepared and pre-cooked (either boiled or steamed), heat your grill to medium-high heat. Place the artichoke halves cut-side down on the grill grates.
Grill 5 to 10 minutes or until the artichokes are nicely charred and heated. Flip them over and grill for an additional 3-5 minutes. For added flavor, serve with a dipping sauce like garlic aioli or lemon butter sauce.
Leftover grilled artichokes can be stored in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, place them in a covered skillet over medium heat with water or additional oil to keep them moist, or warm them in a low oven. They can also be eaten cold as a tasty addition to salads or antipasto platters.
Grilled Artichoke Recipe With Herbed Roasted Garlic Aioli
Equipment
Ingredients
For The Roasted Garlic Oil:
- 2 heads garlic trimmed off
- 1 cup extra-virgin olive oil or avocado oil (or a mix)
For The Herbed Roasted Garlic Aioli:
- 3/4 cup Roasted Garlic Oil
- 1 tablespoon lemon juice plus more to taste
- 1 tablespoon Dijon Mustard
- pinch kosher salt
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 handfuls (about 1 ounce) mixed fresh herbs (mix of fresh parsley, dill, chives, or tarragon), stemmed
For The Grilled Artichokes:
- 2 to 3 large artichokes
- 1 large lemon
- 2 teaspoons kosher salt
- 1 tablespoon black peppercorns
- 2 heads garlic
- 2 bay leaves
Instructions
Make The Roasted Garlic Oil:
- Turn the oven to 275°F and arrange a rack in the middle. Place the heads of garlic in a small pan or pot and cover with the oil. Cover the pan or pot, place it in the oven, and roast until the garlic easily pops out of the peel, at least 60 and up to 80 minutes. (The Roasted Garlic Oil can be made up to seven days ahead of time. Store refrigerated in an airtight container until ready to use if it has solidified, set it at room temperature for the oil to liquify. Makes 1 cup Roasted Garlic Oil.)
Make The Herbed Roasted Garlic Aioli:
- Combine all the roasted garlic cloves (from the two garlic heads), 1 tablespoon lemon juice, 1 tablespoon mustard, and a pinch of salt in a blender or food processor. Process on low until the garlic is broken up then let sit for a minute or two. Scrape down the inside of the food processor, add the egg yolk and whole egg, and process briefly until just combined.
- With the food processor running on low, slowly pour in the 3/4 cup of the Roasted Garlic oil in a thin, steady stream. Turn off the food processor, scrape down the inside, add in the roughly chopped herbs, and pulse until well combined. Taste for seasoning and add salt and pepper, as desired.
- (The Roasted Garlic Aioli can be made up to 4 days ahead. Store refrigerated in an airtight container until ready to use. Makes 1 3/4 cups Roasted Garlic Aioli.)
Trim The Artichokes:
- Begin by snapping off any outer leaves that are dried out or woody in texture. Next trim the artichoke stem to 1 1/2-inch in length and use a Y-peeler to remove the tough outer part of the stem. Slice the lemon in half and get 1 tablespoon of lemon juice. Rub the peeled section with half of the lemon.
- Next trim the leaves. Use sharp scissors to trim off any pointy tops of the outermost leaves. Then, with a serrated knife, trim off the top 1-inch of the artichoke. (This is necessary for a Globe variety of artichoke but not necessary for other varieties -- like Lyon variety -- that don't have a point to the top.)Cut the artichokes in half lengthwise and set them, cut side down, on a platter or cutting board. Rub the cut lemons over the cut artichoke halves.
Simmer The Artichokes:
- Prepare the fire for medium-high heat (about 450°F). Meanwhile, bring a large pot of water — deep enough for the artichokes to fully float — to a boil over high heat. When the water is boiling, squeeze the lemon halves and drop them into the water. Add the salt, peppercorns, bay leaf, and garlic.
- Carefully place artichokes into the boiling water and lower the heat to simmer. Cook until the leaves pull away when gently tugged, about 20 to 25 minutes. Meanwhile, make the Roasted Garlic Aïoli if you haven't already.
Make The Grilled Artichokes:
- When the artichokes are ready, remove them and drain them on a baking sheet. When they are cool enough to handle, use a spoon to scoop out the fuzzy choke and discard it.
- Brush the artichokes with the Roasted Garlic Oil then season all over with salt and pepper. Place the prepared artichokes cut-side down on the grill grate and cook for 5 to 10 minutes until grill marks form. Rotate 90 degrees and grill until the heart of the artichoke is easily pierced, the artichoke is charred, and the leaves have darkened in color. Serve the artichokes on a platter with clarified butter or the Roasted Garlic Aioli.
