Grilled Artichoke with Mustard Aioli

When I was a kid, artichokes were always a huge treat for my sister and I. There was just something very special and grown-up about being in charge of dismantling our own food. We started from the outside, navigating our way through those scary prickly points, and worked our way to that jackpot in the middle…the artichoke heart! Then the real fun began. Spoons were fetched and we were allowed, all on our own, to scoop out that weird fuzziness within, wondering how in the heck these things were edible anyway?!

 

I still love artichokes just a much today as I did back then, and I still get a kick out of peeling them away, leaf by delectable leaf. I was reminded of this love at a recent dinner Osteria Marco in Denver, where the artichokes were served grilled with an amazing aioli dip. In the past, I tended to just boil my artichokes, but after having the grilled version I had to figure out how to replicate it at home. Here’s what I came up with…

 

 

mustard-ailoi

 

Grilled Artichoke with Mustard Aioli

 

You’ll need:

 

  • 2 artichokes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1 tablespoon, plus 1 teaspoon grainy dijon mustard
  • 1 tablespoon lemon juice
  • 2 dashes worcestershire sauce
  • salt & pepper

 

To prepare:

 

  1. Bring a very large pot of water to boil on the stove.
  2. While waiting for the water to boil, trim the artichokes — trip off the bottom of stem, leaving about an 1 to 1.5 inches of stem in place. Peel off the small tough leaves on the stem and at the base of the artichoke. Then use a vegetable peeler to remove the tough outer layer of the stem. Chop off the top quarter of the artichoke, and then use scissors to snip the pointy tips off the top of the leaves. Cut the artichokes in half lengthwise. (Do not remove the internal fuzz yet).
  3. Once the water is boiling, add a generous pinch of salt to the water, and then place the artichokes in to boil until tender, about 20 minutes. You may need to place a plate on top to hold the artichokes under the water level. Test the artichokes by poking the stem with a knife. They’re done when the knife inserts easily.
  4. Remove the artichokes and place cut side down in a strainer to drain. Use a very large colander so that the artichokes are not crowded (otherwise, they will continue to cook in the steam). Allow to rest for about 15 minutes to release the steam and dry out the artichokes.
  5. Once the artichokes are cool enough to handle, use a spoon to scoop out the softened fuzzy section above the heart, along with the tender purple leaves in the center.
  6. Pre-heat a BBQ or a large grill pan over medium-high heat. While heating, combine the butter and olive oil and heat in the microwave for about 30 seconds until melted.
  7. Place the cooked artichokes in a large bowl. Drizzle the butter mixture over the artichokes and lightly toss, gently rubbing the butter into all of the grooves.  Generously season with salt and pepper.
  8. Once your grill is heated, grill the artichokes on all sides to reheat and add charred grill marks.  This should take about 10 minutes.
  9. While the artichokes are grilling, prepare the mustard aioli by combining the mayonnaise, mustard, lemon juice, worchestershire sauce, salt and pepper. Set aside.
  10. Serve the artichokes immediately with the aoili.

 

Makes 4 servings

 

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PS…did you know you can eat the stems? Often people chop them off, but please don’t make that mistake! They are edible and delicious.

 

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Comments

  1. Grilled Artichokes are my absolute favorite!! These look incredible. I can’t wait to try your aioli recipe!

  2. Love this post! I just made some artichokes after following your instructions. Great job, they are delicious! xo

    • Melissa says:

      So glad you liked it! I can’t get enough of that dipping sauce! Just how I like my veggies…dipped in mayo. Typical.

  3. Bonnie Haave says:

    I love Artichokes,looking forward to this!

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