Name: Grilled Artichokes with Garlic Aioli Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 large globe artichokes; 1 lemon, halved; 2 tablespoons olive oil; Salt, to taste; Black pepper, to taste; 1/2 cup mayonnaise; 1 clove garlic, minced; 1 teaspoon lemon juice; 1/4 teaspoon Dijon mustard; Pinch of salt

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If you’re looking for an appetizer that’s as show-stopping as it is simple, Grilled Artichokes with Garlic Aioli is the answer. These smoky, tender artichoke halves get a quick char on the grill, then are served up with a creamy, lemony garlic aioli that’s absolutely irresistible. Whether you’re hosting a summer barbecue or just want to treat yourself to something special, this dish brings Mediterranean sunshine straight to your table. It’s always a hit with friends and family, and once you try it, you’ll understand why it’s a recipe I come back to again and again.

Grilled Artichokes with Garlic Aioli Recipe - Recipe Image

Ingredients You’ll Need

What makes Grilled Artichokes with Garlic Aioli so spectacular is that it relies on a handful of honest, high-quality ingredients. Every item plays a starring role, from the sweet earthiness of artichokes to the zesty bite of fresh lemon.

2 large globe artichokes: Choose firm, heavy artichokes for the best flavor and texture—these are the stars of the show!
1 lemon, halved: Adds bright acidity, keeps the artichokes from browning, and infuses them with fresh citrus notes.
2 tablespoons olive oil: Helps the artichokes crisp and caramelize beautifully on the grill.
Salt, to taste: Essential for bringing out all the savory, nutty flavors in the artichoke.
Black pepper, to taste: A little heat and depth for every bite.
1/2 cup mayonnaise: The creamy base for your dreamy garlic aioli.
1 clove garlic, minced: Fresh garlic packs a punch and turns the aioli into something truly special.
1 teaspoon lemon juice: Adds tang to the aioli and ties the whole dish together.
1/4 teaspoon Dijon mustard: A subtle kick that elevates the aioli’s flavor.
Pinch of salt: Rounds out and balances the aioli’s richness.

How to Make Grilled Artichokes with Garlic Aioli

Step 1: Prep the Artichokes

Start by filling a large pot with water and squeezing in the juice of half a lemon. This not only seasons the water but also keeps the artichokes bright green. Trim the stems so the artichokes can sit flat, then slice off the top inch to remove any tough, thorny bits. For extra safety (and prettiness), snip the sharp tips from the remaining leaves. Artichoke prep might seem intimidating, but once you do it once, you’ll get the hang of it!

Step 2: Boil Until Tender

Drop your prepped artichokes into the lemony water, cover, and bring to a boil. Once it’s bubbling, reduce to a simmer and cook for 25 to 30 minutes. You’ll know they’re done when a leaf pulls away easily. This step ensures the artichokes are perfectly tender before they even hit the grill.

Step 3: Cool and Clean

Let the artichokes cool just enough to handle, then slice each one in half lengthwise. With a spoon, gently scoop out the fuzzy choke in the center—it’s not edible, but the surrounding heart is pure gold. Taking a little extra care here makes eating them later so much more enjoyable!

Step 4: Season and Grill

Brush the cut sides with a generous amount of olive oil, and season with salt and black pepper. Preheat your grill or grill pan to medium-high. Place the artichokes cut-side down and grill for 4 to 5 minutes, until you get those gorgeous char marks and the flavor deepens. The grill transforms them, adding smokiness and a slight crisp that’s impossible to resist.

Step 5: Whip Up the Garlic Aioli

While the artichokes are grilling, it’s time to make the star accompaniment: garlic aioli. Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, and a pinch of salt in a small bowl. Stir until smooth. The result is a tangy, garlicky dip that pairs perfectly with the warm, smoky artichokes.

Step 6: Serve and Enjoy

Arrange the grilled artichokes on a platter, and serve with a generous bowl of garlic aioli on the side. These can be enjoyed warm or at room temperature, making them ideal for entertaining or lazy summer evenings.

How to Serve Grilled Artichokes with Garlic Aioli

Garnishes

For a pop of color and extra flavor, sprinkle your Grilled Artichokes with Garlic Aioli with a bit of chopped fresh parsley or basil. A dusting of grated Parmesan right after grilling also adds a salty, umami finish that’s simply divine. Lemon wedges on the side invite guests to add a fresh squeeze as they eat.

Side Dishes

These artichokes are fantastic on their own, but they also pair beautifully with a Mediterranean-inspired spread. Try them alongside grilled fish, a fresh tomato and cucumber salad, or even a big bowl of herby couscous. For a casual gathering, serve with crusty bread to mop up every last bit of aioli.

Creative Ways to Present

When entertaining, arrange the Grilled Artichokes with Garlic Aioli on a rustic wooden board with small bowls of extra aioli and lemon wedges. For a more elegant touch, serve each guest their own half artichoke on a small plate with a swirl of aioli and a sprinkle of herbs. You can even slice the halves into quarters for bite-sized, party-friendly portions!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the grilled artichokes and garlic aioli separately in airtight containers in the refrigerator. The artichokes will keep well for up to three days, and the aioli stays fresh (and actually gets more flavorful) for two days. This makes Grilled Artichokes with Garlic Aioli a perfect prep-ahead option for busy weeks or entertaining.

Freezing

While the aioli doesn’t take well to freezing, the artichokes themselves can be frozen after grilling. Let them cool completely, then wrap tightly and freeze for up to a month. Thaw in the refrigerator overnight before reheating and serving with freshly made aioli for best results.

Reheating

To reheat leftover grilled artichokes, place them on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through. If you’re short on time, popping them in the microwave for 30 seconds will work, but you’ll miss out on that crispy texture. Serve with chilled or room temperature aioli for a quick and delicious encore.

FAQs

Can I use store-bought aioli instead of making it from scratch?

Absolutely! If you’re short on time, a high-quality store-bought garlic aioli works beautifully. However, making it fresh really lets you control the flavor and gives that homemade touch to your Grilled Artichokes with Garlic Aioli.

What’s the best way to tell if an artichoke is cooked through?

A simple way to check is to pull on one of the outer leaves—if it comes off easily, your artichoke is ready. You can also pierce the base with a knife; it should slide in with little resistance.

Can I grill artichokes ahead of time?

Definitely! You can prep and grill the artichokes up to a day in advance. Just store them in the fridge and bring to room temperature, or reheat briefly in the oven before serving with garlic aioli.

Are Grilled Artichokes with Garlic Aioli gluten-free?

Yes, this recipe is naturally gluten-free! Just check that your mayonnaise and Dijon mustard are certified gluten-free if you’re cooking for someone with celiac disease or a gluten sensitivity.

What other dips go well with grilled artichokes?

While garlic aioli is classic, you can also try herbed yogurt, tzatziki, or even a spicy harissa mayo. Grilled Artichokes with Garlic Aioli are delicious with almost any creamy, tangy dip you love.

Final Thoughts

I can’t recommend Grilled Artichokes with Garlic Aioli enough for anyone who loves bold, fresh flavors and easy elegance. It’s a dish that never fails to impress, yet is so approachable you’ll find yourself making it on repeat. Give it a try, gather some friends, and get ready to soak up every last drop of that garlicky aioli—your taste buds will thank you!

Grilled Artichokes with Garlic Aioli Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delicious grilled artichokes served with a creamy garlic aioli, perfect as a fresh and flavorful Mediterranean appetizer for summer gatherings.

Ingredients

Scale

For the Artichokes

2 large globe artichokes
1 lemon, halved
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste

For the Garlic Aioli

1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon lemon juice
1/4 teaspoon Dijon mustard
Pinch of salt

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Instructions

Prepare the Artichokes: Fill a large pot with water and squeeze in the juice of half a lemon. Trim the stems and top inch of each artichoke, then snip off sharp tips from the leaves.
Cook the Artichokes: Place the artichokes in the pot and bring to a boil. Cover and simmer for 25–30 minutes until the leaves pull off easily. Remove from water and let cool slightly.
Slice and Clean: Slice each artichoke in half lengthwise and remove the fuzzy choke with a spoon.
Season: Brush the cut sides with olive oil and season with salt and pepper.
Grill: Preheat a grill or grill pan over medium-high heat. Grill artichokes cut-side down for 4–5 minutes until charred and heated through.
Prepare the Aioli: While grilling, mix mayonnaise, minced garlic, lemon juice, Dijon mustard, and a pinch of salt in a small bowl.
Serve: Serve grilled artichokes warm or at room temperature with the garlic aioli on the side.