Grilled Artichoke Halves With Lemon Herb Aioli

Artichokes are in season, but if you’ve never used one, it might be hard to know where to start.

Marguerite Henderson shares how to grill artichoke halves, and how the kids can get involved.

Grilled Artichoke Halves With Lemon Herb Aioli
4 large artichokes, cleaned according to directions below
1 lemon, cut in half
1 teaspoon kosher salt
4 cups water

Cut ½ off the tops of artichokes, cut bottom off to stand straight. Remove the bottom layer of leaves. With a kitchen shear, trim the tips of each remaining leaf, cut in half lengthwise and add to acidulated water (water with lemon halves) until all cleaned. Place artichokes in 3″ lightly salted water with a lemon half and cook, covered on medium-low for 30 minutes or until tender. Check to make sure water has not evaporated. Remove from pot, with a serrated spoon (like a grapefruit spoon), clean out the choke of artichoke. Rub each on cut side with olive oil.

Heat an outdoor grill to medium, place cut side down on grill, and cook for 5 minutes until grill marks appear. Serve on serving platter with a bowl of Lemon Herb Aioli in center. Makes 4-6 servings.
Lemon Herb Aioli
1 cup mayonnaise
Zest and juice of 1 lemon
1 tablespoon each of chopped fresh mint, basil and mint and oregano, if desired (about ¼ cup minced fresh herbs of various varieties
1 teaspoon minced garlic

Whisk mayonnaise, lemon zest and juice, herbs and garlic. Serve with artichokes.

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