Grilled Artichokes with Lemon Garlic Aioli is great appetizer that’s bursting with flavor. With their tender hearts, smoky char and pairing with a lemon garlic aioli, grilled artichokes are a terrific addition to any meal. Artichokes can be a bit intimidating to prepare. While their tough outer leaves and mysterious hairy choke often make them appear to be a lot of work, the end result is well worth it.
This post breaks down the process with step-by-step instructions so you can confidently prepare fresh artichokes like a restaurant. You’ll learn how to choose the best artichokes, trim them the right way, boil them until tender and then grill them to perfection. Whether you’re hosting a dinner party or just preparing a weeknight meal, this artichoke recipe is sure to please.
Try my recipes for Perfectly Crispy Crab Cakes, Irresistible Thyme Cheese Puffs and Deep Fried Crawfish Tempura with Spicy Aioli.
Ingredients
- Fresh artichokes
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Mayonnaise
- Lemon juice
- Garlic cloves
- Lemon wedges
See recipe card for quantities.
Instructions
Preheat your grill to direct, medium-high heat.
Using kitchen shears, remove an inch from the top of the artichokes. Also remove the sharp points from the tips of the leaves. Artichokes can be very difficult to cut even with your sharpest knife. Kitchen shears work much better.
Use a paring knife to remove the small leaves near the bottom of the artichoke and cut off the bottom of the stem, leaving about an inch. Then use a vegetable peeler to remove the tough outer skin of the artichoke stem.
Boiling the artichokes ensures the tender hearts cook evenly before grilling. Fill a large pot with enough water to cover the artichokes with about an inch of water. Add the kosher salt and bring the water to a boil. Place the artichokes in the boiling water, stem side down. The artichokes will float, and that’s OK. Cover the pot with a lid and boil for 18-20 minutes.
While the artichokes are cooking, prepare the aioli. In a small bowl, whisk together the mayonnaise, lemon juice, garlic, kosher salt and black pepper.
Remove the artichokes from the water and turn them upside down to drain. Pat them dry with paper towels. Let them rest for about 15 minutes.
Using a sharp knife, slice the artichokes in half and remove any loose leaves.
Scoop out the fuzzy choke at the center using a small spoon or tip of a serrated knife, like a grapefruit knife.
Brush the artichoke halves with olive oil and place them cut-side down on the hot grill. Cook the artichoke halves on the grill until they develop grill marks and turn golden brown, about 5 minutes. Flip them over and grill the other side for 3-4 minutes. Serve with the aioli and lemon wedges.
Equipment
The artichokes in this recipe were grilled over lump charcoal in a Kamado Joe. While I prefer the smoky flavor that come from cooking over coal, a pellet grill or gas grill would also work.
Storage
Leftover grilled artichokes are not worth saving. They do not reheat well.
Top Tip
Choose medium-sized artichokes with tightly packed leaves rather than large artichokes. They’re easier to handle and cook more evenly. Also, let the boiled artichokes rest at room temperature for about 15 minutes before grilling for a more even char.
Final Thoughts
Whether you’re serving these grilled artichokes at a casual barbecue, a fancy dinner party or enjoying them on a quiet evening at home, this recipe will quickly become your favorite way to prepare artichokes. Paired with a tangy lemon garlic aioli, they are an unforgettable appetizer or side dish. The next time you spot those plump, green beauties at the grocery store, remember this artichokes recipe. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Easy Grilled Artichokes with Lemon Garlic Aioli Recipe
Ingredients
Equipment
Method
- Preheat your grill to direct, medium-high heat.
- Using kitchen shears, remove an inch from the top of the artichokes. Also remove the sharp points from the tips of the leaves. Artichokes can be very difficult to cut even with your sharpest knife. Kitchen shears work much better.
- Use a paring knife to remove the small leaves near the bottom of the artichoke and cut off the bottom of the stem, leaving about an inch. Then use a vegetable peeler to remove the tough outer skin of the artichoke stem.
- Boiling the artichokes ensures the tender hearts cook evenly before grilling. Fill a large pot with enough water to cover the artichokes with about an inch of water. Add the kosher salt and bring the water to a boil. Place the artichokes in the boiling water, stem side down. The artichokes will float, and that’s OK. Cover the pot with a lid and boil for 18-20 minutes.
- While the artichokes are cooking, prepare the aioli. In a small bowl, whisk together the mayonnaise, lemon juice, garlic, kosher salt and black pepper.
- Remove the artichokes from the water and turn them upside down to drain. Pat them dry with paper towels. Let them rest for about 15 minutes.
- Using a sharp knife, slice the artichokes in half and remove any loose leaves. Scoop out the fuzzy choke at the center using a small spoon or tip of a serrated knife, like a grapefruit knife.
- Place the artichoke halves cut-side down on the hot grill. Cook the artichoke halves on the grill until they develop grill marks and turn golden brown, about 5 minutes. Flip them over and grill the other side for 3-4 minutes. Serve with the aioli and lemon wedges.
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