Grilled Artichokes with Garlic Aioli Recipe
If you’re looking to knock the socks off your next gathering (or just jazz up a weeknight dinner), Grilled Artichokes with Garlic Aioli is the dish you absolutely have to try. Picture tender artichoke halves with delightfully charred edges, served alongside a garlicky, citrus-bright aioli that’s perfect for dipping. This recipe fuses effortless Mediterranean flair with irresistible American grilling—each bite is a celebration of freshness, smokiness, and bold flavor. It just might become your new backyard favorite!
Ingredients You’ll Need
This recipe keeps things simple and lets each ingredient shine. Every element adds a layer of texture, color, or zing, guaranteeing that your Grilled Artichokes with Garlic Aioli stay light, vibrant, and totally crave-worthy.
- Artichokes: Aim for 4 medium globe artichokes; they become tender inside with fantastic crispy edges on the grill.
- Lemon: The juice and slices from one lemon help prevent browning and brighten both the artichokes and aioli.
- Large pot of water: Essential for steaming the artichokes—this step guarantees perfect tenderness before grilling.
- Olive oil: Brushing the artichokes ensures caramelization and savory grill marks.
- Salt and pepper: To taste; simple seasonings let the vegetables and aioli shine.
- Mayonnaise: Forms the creamy base for your homemade garlic aioli—rich and smooth every time.
- Garlic: Just one finely minced clove adds all the savory punch your aioli needs.
- Lemon (juice & zest): This duo brightens the aioli, echoing the artichokes’ citrus notes.
- Dijon mustard: Adds subtle tang and complexity to round out the dip.
How to Make Grilled Artichokes with Garlic Aioli
Step 1: Prep the Artichokes
Start by trimming the tops and stems off your artichokes, then halve them lengthwise. Scoop out the fuzzy choke using a spoon—this is key for a smooth, satisfying bite later. Rub each cut surface with a lemon wedge to prevent browning and add a hint of citrus.
Step 2: Steam Until Tender
Fill a large pot with water and bring it to a boil. Arrange the artichoke halves in a steamer basket or colander over the pot, cover, and steam until their hearts are fork-tender. Depending on size, this can take anywhere from 8 to 15 minutes. Perfectly steamed artichokes make for creamy, dreamy eating once grilled.
Step 3: Oil and Season
Preheat your grill to medium-high. Once the artichokes are cool enough to handle, brush them generously with olive oil and sprinkle with salt and pepper. This step ensures they’ll develop golden, crispy edges and soak up all that smoky flavor.
Step 4: Grill to Perfection
Place the artichoke halves cut-side down on the hot grill. Grill for about 4 to 10 minutes—the goal is a dark, caramelized char on those cut sides. Flip and grill the other side for an additional 3 to 5 minutes until you see some beautiful marks and the artichokes are just slightly crisp outside.
Step 5: Prepare the Garlic Aioli
While the artichokes cook, whisk together 1 cup of mayonnaise, your minced garlic clove, lemon juice and zest, and Dijon mustard. Season to taste with salt and pepper. Chill until ready to serve—the flavors meld while you finish grilling, creating the dreamiest dipping sauce!
Step 6: Serve and Dip
Arrange the grilled artichokes on a platter and serve warm with the homemade garlic aioli for dipping. Whether as an appetizer or a star side, these Grilled Artichokes with Garlic Aioli never fail to impress.
How to Serve Grilled Artichokes with Garlic Aioli
Garnishes
To give your platter an elegant finish, sprinkle everything with a little fresh chopped parsley, extra lemon zest, or even a sprinkle of flaky sea salt. A few lemon wedges or sliced fresh herbs instantly brighten the look and make those flavors pop!
Side Dishes
Grilled Artichokes with Garlic Aioli pair beautifully with anything off the grill—think herby grilled chicken, a crisp green salad, or juicy summer tomatoes with mozzarella. They’re also fantastic alongside crusty bread or roasted potatoes for a satisfying vegetarian spread.
Creative Ways to Present
For a unique twist, try stacking the artichokes on a serving board with the aioli in individual dipping cups, or skewer the halves for a rustic, party-friendly vibe. Grilled Artichokes with Garlic Aioli also shine as part of a Mediterranean mezze platter, surrounded by olives and cheeses.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store artichoke halves and garlic aioli separately in airtight containers in the fridge. The artichokes will stay tasty for up to three days; the aioli keeps fresh for about a week.
Freezing
While freshly grilled is best, you can freeze steamed (but not grilled) artichokes. Place them in freezer bags and use within three months. Don’t freeze the aioli, as it can separate and lose its lovely, creamy texture.
Reheating
To bring leftover artichokes back to life, pop them on a hot grill or under the broiler for a few minutes until warmed through and lightly crisped. The aioli is best enjoyed chilled or at room temperature—just give it a quick stir first!
FAQs
Can I use jarred or frozen artichoke hearts instead of fresh?
For Grilled Artichokes with Garlic Aioli, fresh globe artichokes give the best texture and flavor, but jarred or frozen hearts can be a shortcut in a pinch. Just note that they may lack the depth you get from grilling the whole, fresh halves.
Is it possible to make the garlic aioli vegan?
Absolutely! Swap regular mayo for your favorite vegan mayonnaise and you’ll have a plant-based aioli that’s just as tangy and rich, perfect for dipping those smoky grilled artichokes.
What’s the key to perfectly tender artichokes?
The secret is all in steaming: make sure to check doneness by piercing the heart with a fork—it should be just tender, not mushy. Size affects timing, so adjust your steaming window as needed.
Can I prepare any components ahead of time?
Yes! You can steam the artichokes and prep the aioli up to a day in advance. Store them separately in the fridge, then brush with oil and grill just before serving for that fresh-from-the-fire flavor.
How can I jazz up the garlic aioli?
Feel free to stir in a spoonful of Greek yogurt for tang, or a sprinkle of grated Parmesan and cayenne if you like a little kick. Grilled Artichokes with Garlic Aioli are super versatile, so make it your own!
Final Thoughts
If you want to bring a bit of sunshine and WOW factor to your table, Grilled Artichokes with Garlic Aioli is the way to go. It’s vibrant, simple, and just different enough to make everyone ask for the recipe—so go ahead and give it a try!
Print
Grilled Artichokes with Garlic Aioli Recipe
- Total Time: 40 minutes
- Yield: Serves 6–8 1x
- Diet: Vegetarian
Description
Grilled Artichokes with Garlic Aioli is a delightful dish that combines the smoky flavors of grilled artichokes with a creamy, garlicky aioli. Perfect as a starter or side dish for any meal.
Ingredients
Artichokes:
- 4 medium globe artichokes, trimmed and halved
- 1 lemon (juice and slices)
- Large pot of water
- Olive oil (for brushing)
- Salt and pepper to taste
Garlic Aioli:
- 1 cup mayonnaise
- 1 clove garlic, finely minced
- Juice and zest of 1 lemon
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prep the artichokes: Trim the tops and stems, halve them, and scoop out the fuzzy choke. Rub with lemon to prevent browning.
- Steam the artichokes: Steam over boiling water for 8–15 minutes until tender.
- Preheat the grill: Brush the steamed artichoke halves with olive oil, season with salt and pepper.
- Grill the artichokes: Grill cut-side down for 4–10 minutes until charred; flip and grill the other side for 3–5 minutes.
- Prepare the aioli: Whisk together mayonnaise, garlic, lemon juice and zest, and Dijon mustard. Season with salt and pepper, then chill until serving.
- Serve: Serve grilled artichokes warm with garlic aioli for dipping.
Notes
- You can vary the aioli by adding Greek yogurt for tang, or Parmesan and cayenne for a richer, spicier twist.
- Steaming times may range between 8–30 minutes depending on artichoke size.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Grilling, Steaming
- Cuisine: Mediterranean / American
Nutrition
- Serving Size: ~1 artichoke half
- Calories: 62 kcal
- Sugar: 1 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 4 g
- Protein: 2 g
