Grilled Baby Artichokes Recipe
Lemon Aïoli V/GF
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Ingredients
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Baby Artichokes
Lemon Aïoli (V/GF)
Garnish (optional)
Method
Prepare and Poach Artichokes
Trim
Rinse the baby artichokes under cold water. Using a sharp paring knife, trim about 1/2 inch off the stem so they sit flat. Remove tough outer leaves at the base and snip the pointed tips of the leaves with kitchen shears to remove sharp points. As you trim, rub cut surfaces with half a lemon to prevent browning.
Halve and Remove Chokes
Cut each artichoke in half lengthwise through the stem. Using a small spoon or melon baller, scoop out any fuzzy choke from the center of larger babies. Smaller baby artichokes may not have a noticeable choke.
Poach
In a wide sauté pan or shallow pot large enough to hold the artichoke halves in a single layer, bring 1 liter (about 4 cups) water to a simmer with 1 tablespoon sea salt and the remaining halved lemon (squeezed into the water, then dropped in). Add the halved artichokes cut-side down. Poach gently, uncovered, for 12–15 minutes, until a small knife slides easily into the base but the artichokes still hold their shape. Remove artichokes with a slotted spoon and drain cut-side up on a rack or paper towel.
Make Lemon Aïoli
Mix Base
In a bowl, combine 1 cup mayonnaise, 1 teaspoon Dijon mustard, and 1 teaspoon extra-virgin olive oil. Whisk until smooth.
Add Lemon and Garlic
Grate the zest of 1 lemon into the mayo mixture, then add the lemon juice (about 1–1 1/2 tablespoons). Add the finely grated or minced garlic. Whisk to combine.
Season and Adjust
Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If the aioli is too thick, whisk in up to 1 teaspoon water at a time until it reaches a smooth, spoonable consistency. Taste and adjust lemon, salt, or garlic to preference. For a vegan version, use vegan mayonnaise and omit any honey or dairy if present (none used here).
Grill and Finish
Brush and Grill
Brush both cut sides of the drained artichoke halves with olive oil. Place artichokes cut-side down on the hot grill or grill pan. Grill 3–4 minutes without moving to get good char marks, then flip and grill an additional 2–3 minutes on the rounded side just to heat through and add color. Total grilling time should be 5–8 minutes.