A How to Guide for Grilling Artichokes and Garlic Aioli recipe
Unlike some vegetables, you can't just go tossing artichokes straight on the grill. They require a few simple prep steps before ever hitting the grates to ensure a tender smoky bite from start to finish.
Equipment
- 1 steamer basket
- Grill
Ingredients
Artichokes
- 3 artichokes
- 2 lemons divided
- 6 cloves garlic divided
Zesty Garlic Aioli
- 3/4 cup mayo
- 1/4 cup sour cream
- Salt and Pepper
Instructions
Steam the artichoke
- Prep the artichokes by cutting off the tips of the leaves and any little thorns with kitchen scissors. Slice about 3/4 inch to an inch off the tip of the artichoke with a serrated bread knife. Pull off any smaller leaves towards the base and on the stem. Cut off the excess stem, leaving about a 1-inch stem on the artichokes. Rinse the artichokes in running cold water gently working your fingers into the petals of the artichoke to loosen and open them up a bit.
- Place a small amount of water in a large pot for steaming. Add a cut-up lemon and 3 whole garlic cloves that have been crushed into the water. Bring to a boil.
- Place a steamer basket in the pot and add the artichokes top down. So that the trimmed pieces are facing downward and the stem is facing up. Steam for 25-35 minutes or longer, until the outer leaves can easily be pulled off.
- Remove the cooked artichokes and cut them in half. Scoop out the rough fibers from the center of each half.
Grill the artichoke
- Preheat the grill to medium-high.Brush each steamed artichoke half with a bit of olive oil and place face down on a hot grill for about 5 minutes
Make the Zesty Garlic Aioli
- Combine mayo and sour cream. Add the zest and juice of one lemon and 3 minced garlic cloves. Season with salt and pepper.
Video
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