📝 About This Recipe
This dish captures the essence of coastal Mediterranean dining, transforming the humble, rugged artichoke into a smoky, tender delicacy. By par-boiling the artichokes in an aromatic broth before hitting the high heat of the grill, we ensure a buttery interior that contrasts beautifully with the crispy, charred outer leaves. Paired with a velvety, hand-whisked lemon aioli, this recipe is a sophisticated appetizer that celebrates the ritual of slow, seasonal eating.
🥗 Ingredients
The Artichokes
- 4 large Globe Artichokes (fresh, firm, and heavy for their size)
- 1 Lemon (halved, to prevent browning during prep)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 2 tablespoons Kosher Salt (for the boiling water)
The Grilling Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 cloves Garlic (minced very fine)
- 1 teaspoon Dried Oregano (Mediterranean variety preferred)
- 1/2 teaspoon Smoked Paprika (for a hint of depth)
- 1/2 teaspoon Sea Salt (to taste)
Lemon Garlic Aioli
- 1/2 cup Mayonnaise (use high-quality store-bought or homemade)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1 clove Garlic (grated into a paste)
- 1/2 teaspoon Dijon Mustard (for emulsification and tang)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Prepare a large bowl of cold water and squeeze the juice of half a lemon into it. This 'acidulated water' prevents the artichokes from oxidizing and turning brown while you work.
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2
Trim the artichokes: Use a serrated knife to cut off the top 1 inch of the artichoke. Use kitchen shears to snip off the thorny tips of the remaining outer leaves.
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3
Trim the stem to about 1 inch and peel the tough outer skin of the stem with a vegetable peeler to reveal the tender pale green core.
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4
Slice each artichoke in half vertically through the stem. Immediately rub all cut surfaces with the other lemon half, then use a spoon to scoop out the fuzzy 'choke' and any small purple leaves in the center.
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5
Bring a large pot of water to a boil. Add the salt, bay leaves, and peppercorns. Submerge the artichoke halves and simmer for 15-20 minutes, or until the base is tender when pierced with a knife but not falling apart.
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6
While the artichokes simmer, whisk together the mayonnaise, lemon juice, lemon zest, grated garlic, and Dijon mustard in a small bowl. Season with pepper and refrigerate until ready to serve.
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7
In a separate small bowl, whisk together the olive oil, minced garlic, oregano, smoked paprika, and sea salt to create the grilling marinade.
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8
Drain the boiled artichokes and pat them very dry with paper towels. Excess moisture will prevent them from getting those beautiful grill marks.
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9
Preheat your grill to medium-high heat (about 400°F/200°C). Generously brush the cut side and the outer leaves of each artichoke with the garlic-herb marinade.
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10
Place the artichokes on the grill, cut-side down. Grill for 5-7 minutes without moving them to achieve deep char marks.
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11
Flip the artichokes and grill for another 3-4 minutes on the leaf side until the edges are crispy and fragrant.
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12
Remove from the grill and arrange on a platter. Sprinkle with fresh parsley and serve immediately alongside the chilled lemon aioli and extra lemon wedges.
💡 Chef's Tips
Choose artichokes that have tight, compact leaves; if they are splayed open, they are likely overmature and woody. Don't skip the par-boiling step! Grilling raw artichokes results in tough, dry leaves before the heart is cooked. Ensure the artichokes are completely dry before grilling to get a distinct char rather than a steamed texture. If you don't have an outdoor grill, a cast-iron grill pan on the stovetop works beautifully to achieve the same smoky effect. For an extra kick, add a pinch of cayenne pepper or red pepper flakes to the garlic marinade.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Vermentino to complement the acidity of the lemon. Serve as an elegant side dish to grilled branzino or roasted chicken. Add a side of crusty sourdough bread to soak up any leftover garlic oil and aioli. For a vegetarian feast, serve alongside a bright quinoa salad and roasted red peppers. Offer a 'discard bowl' on the table for guests to place the scraped leaves as they eat.