Grilled Artichoke Hearts Recipe

Prep and marinate artichokes

Drain artichoke hearts well and pat dry with paper towels. In a bowl combine 3 tbs extra-virgin olive oil, 1 tbs lemon juice, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Add artichoke hearts and gently toss to coat. Allow to sit 10 minutes to absorb flavors.

Grill artichokes

Preheat a grill pan or outdoor grill to medium-high (around 200–230°C / 400–450°F). Brush grates with oil. Place artichoke hearts cut-side down and grill for 3–4 minutes until char marks appear, then flip and grill 2–3 more minutes until lightly caramelized and warmed through. Remove to a tray and keep warm.

Make black garlic paste

Smash black garlic cloves with the flat of a knife and then mince to a smooth paste. If needed use a pinch of salt to help break down into a spreadable paste.

Emulsify aioli (traditional hand method)

Place egg yolk, Dijon mustard and lemon juice in a medium bowl. Whisk briefly to combine. While whisking constantly, add the neutral oil drop by drop until the mixture starts to thicken and emulsify. Once thick, slowly stream in the remaining neutral oil in a thin steady stream while whisking until fully incorporated. Whisk in 15 ml extra-virgin olive oil. Fold in the black garlic paste, then season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt, or mustard as desired. (Alternatively, use a blender or immersion blender to make the aioli for ease and speed.)

Chill aioli

Cover and refrigerate the aioli for at least 15 minutes to allow flavors to meld. If the aioli is too thick, whisk in a teaspoon of water or lemon juice to reach desired consistency.

Toast the bread

Heat a skillet over medium heat. Add 2 tbs unsalted butter and 1 tbs olive oil. When butter foams, add torn bread pieces in a single layer as much as will fit without crowding. Toast, stirring occasionally, for 6–8 minutes until pieces are golden and crisp.

Season and crumble

Transfer toasted bread to a bowl. Immediately toss with 1/2 tsp sea salt, 1 tbs chopped parsley and 1/2 tsp lemon zest. Allow to cool slightly and then pulse 1–2 times in a food processor or crush in a bowl with the back of a spoon to create coarse crumbs (aim for a mixture of crumbs and small chunks).

Assemble

Spoon a generous dollop (about 1–1.5 tbs) of black garlic aioli onto each serving plate or onto a communal platter in the center. Arrange 3 grilled artichoke hearts per serving over or beside the aioli. Scatter toasted soda bread crumble over and around the artichokes, leaving some larger crumbs for texture.

Garnish and serve

Top with a small handful (about 1 tbsp) of microgreens or baby arugula. Drizzle with a tiny amount of finishing olive oil if desired and finish with a light squeeze of lemon over the artichokes. Serve immediately while warm, with extra aioli on the side for dipping.