Exquisite Grilled Artichokes with Zesty Lemon Garlic Aioli: Your Ultimate Summer Appetizer
Transform your spring and summer gatherings with these incredibly flavorful grilled artichokes, destined to become a staple in your appetizer repertoire. Picture this: large, fresh artichokes, perfectly steamed until tender, meticulously prepped, and then left to luxuriate for a full 24 hours in a captivating balsamic vinegar marinade. This rich mixture is infused with aromatic garlic and spicy ginger, creating a symphony of flavors that deeply penetrates every leaf and the succulent heart.
Once marinated, these culinary gems are masterfully grilled to perfection, basted with the remaining marinade to enhance their wonderful smoky char. The grilling process imparts an irresistible depth of flavor, making each bite a journey. Served alongside a vibrant lemon garlic aioli dipping sauce, these marinated grilled artichokes are not just a dish; they’re an experience. Prepare for them to be the star of your next barbecue and solidify their place as your absolute favorite recipe for grilling season.
While this recipe for chargrilled artichokes requires a touch of foresight and a bit of prep, the resulting flavor profile developed within the artichoke halves and tender artichoke hearts is simply unparalleled. Each bite offers a harmonious blend of tangy, savory, subtly sweet, and smoky notes, all underpinned by the warm, pungent hints of garlic and ginger. The artichokes maintain their delightful juiciness throughout the cooking and eating process, ensuring a succulent texture that might just have you reaching for an extra napkin!
Unlike many recipes that focus solely on marinated artichoke hearts, this method celebrates the entire artichoke, allowing you to savor every part, right down to the prized, buttery artichoke heart itself – often considered the best part! These grilled beauties are wonderfully versatile. They make an impressive standalone appetizer, perfect for an outdoor setting or a sophisticated starter. Alternatively, they can be served as a phenomenal side dish alongside grilled proteins like a juicy flank steak, providing a fresh and exciting contrast. Elevate your summer menu with these tender, flavor-packed artichokes that promise to impress any palate.
As a quintessential summer delight, consider pairing these grilled artichokes with complementary dips and appetizers such as Hot Crab Spinach Artichoke Dip, Imitation Crab Dip, a festive Crab Pretzel, or a refreshing Creamy Jalapeño Ranch Dip.
Why These Grilled Artichokes Will Be Your New Favorite
These marinated grilled artichokes are more than just a recipe; they’re an invitation to a delightful culinary experience. Here’s why they’ll quickly earn a spot in your heart (and on your grill) this season:
Bursting with Exquisite Flavor: From the moment they touch your palate, these tender artichokes deliver an explosion of taste. The journey begins with the rich, aromatic marinade, deeply infusing the artichokes with balsamic tang, pungent garlic, and zesty ginger. This is seamlessly followed by the wonderful smoky char achieved on the grill, adding a layer of complex savory notes. Finally, the bright, creamy lemon garlic dipping sauce ties everything together, ensuring a perfectly balanced and incredibly flavorful bite every single time. It’s a symphony of tastes that truly captivates the senses.
Perfect for Sharing and Socializing: Artichokes inherently lend themselves to social dining, making this recipe an ideal appetizer or side dish for gatherings. The interactive nature of pulling off individual leaves and scraping the tender meat encourages conversation and engagement among guests. Plus, with each artichoke yielding numerous delicious leaves and a prized heart, this recipe can easily serve a crowd of up to 16 people, depending on the size of your artichokes and whether they are a main or side dish. It’s a fun, unique, and delicious way to get everyone involved in enjoying a fantastic meal.
Convenient Make-Ahead Preparation: One of the greatest advantages of this recipe is its make-ahead friendly nature. The key to truly spectacular marinated grilled artichokes lies in allowing them ample time to absorb the flavors of the marinade – at least 24 hours, and ideally even longer. This means you can handle most of the preparation well in advance, minimizing stress on the day of your event. On grilling day, the only task remaining is to place the prepped and marinated artichoke halves onto a hot grill for a few minutes until they achieve that perfect char and tenderness. This advanced planning ensures a relaxed and enjoyable cooking experience, allowing you to focus on your guests.
Impressively Healthy and Nutritious: Artichokes are not only delicious but also packed with health benefits. They are an excellent source of fiber, vitamins C and K, folate, and powerful antioxidants. Grilling, as a cooking method, retains many of these vital nutrients while adding a delicious smoky flavor without excessive fats. These artichokes offer a guilt-free indulgence that is both satisfying and incredibly good for you, making them a smart choice for any health-conscious diner.
Essential Ingredients for Grilled Artichokes and Aioli
Crafting the perfect grilled artichokes requires a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors that make this recipe a standout:
- Fresh Artichokes: The foundation of this dish. When selecting artichokes, look for large, firm globes with a vibrant green color. The leaves should be tightly packed and squeak when squeezed, indicating freshness. Avoid any with dry, discolored, or bruised leaves and stems, as these may be past their prime. Freshness is key to their tender texture and earthy flavor.
- Lemon: An indispensable ingredient, used in multiple ways. The bright zest of a fresh lemon adds an aromatic burst to the dipping sauce, while its tangy juice balances the richness of the aioli. Lemon slices are also incorporated into the steaming liquid, infusing the artichokes with a subtle citrus note as they cook and helping prevent discoloration.
- Garlic: A triple threat in this recipe! Whole garlic cloves are gently smashed and added to the steaming liquid, imparting a foundational savory essence to the artichokes. Freshly minced garlic is a prominent component of the marinade, deeply flavoring the artichoke meat. Finally, finely grated garlic brightens the creamy aioli, giving it a pungent kick.
- Olive Oil: Forms the luscious base for our marinade, ensuring that the artichokes remain moist and flavorful throughout the grilling process. For the best results, opt for a good quality, cold-pressed extra virgin olive oil. Its fruity notes complement the other marinade ingredients beautifully and contribute to a rich mouthfeel.
- Balsamic Vinegar: This is the superstar of the artichoke marinade, providing a wonderful balance of sweet and tangy acidity. Choose a good quality balsamic vinegar, as its complexity will greatly enhance the final flavor of the grilled artichokes, giving them a rich, slightly sweet, and vibrant character.
- Soy Sauce: A secret weapon that pairs surprisingly well with balsamic vinegar. Low-sodium soy sauce not only adds a savory, umami depth to the marinade but also helps season the artichokes from within, creating a more cohesive flavor profile. It contributes a necessary saltiness that enhances all the other flavors.
- Ginger: Fresh ginger is crucial for an authentic and vibrant flavor. Its warm, spicy, and slightly sweet notes elevate the marinade, cutting through the richness and adding an exotic touch. Ground ginger is not recommended as it lacks the brightness and potency of fresh ginger and will not yield the same aromatic results.
- Salt and Fresh Cracked Black Pepper: These fundamental seasonings are essential for bringing all the flavors to life. A touch of fine sea salt enhances the savory profile of the aioli, while freshly cracked black pepper in the marinade adds a subtle heat and aromatic complexity, tying all the vibrant ingredients together.
Please refer to the detailed recipe card below for precise ingredient quantities and further specifics.
Exciting Substitutions and Creative Variations
While the classic recipe for grilled artichokes with lemon garlic aioli is undeniably delicious, there’s always room to customize and experiment to suit your preferences or what you have on hand. Here are some fantastic substitutions and creative variations to inspire your culinary adventures:
- Soy Sauce Alternatives: If you’re looking for different flavor profiles or have dietary restrictions, feel free to use regular soy sauce or light soy sauce in the marinade. For a gluten-free option, tamari works perfectly and maintains a similar umami depth. Coconut aminos can also be a good alternative for a soy-free, gluten-free option with a slightly sweeter profile.
- Alternate Dipping Sauces: Instead of the creamy garlic lemon aioli, try dipping the tender artichoke leaves and hearts in melted lemon butter for a rich, classic taste. Alternatively, a simple extra virgin olive oil infused with fresh herbs like rosemary or thyme, a tangy pesto, or even a spicy sriracha mayo can offer exciting new dimensions of flavor.
- Cheese Toppings for Extra Indulgence: For an added layer of savory goodness, consider topping the hot grilled artichokes with a generous sprinkle of freshly shaved Parmesan cheese or delicate Parmesan flakes immediately after they come off the grill. The residual heat will slightly melt the cheese, creating a delightful, salty crust. A sprinkle of crumbled feta cheese or goat cheese could also offer a tangy, creamy contrast.
- Alternative Cooking Methods (No Grill? No Problem!): Don’t have an outdoor grill or the weather isn’t cooperating? You can still enjoy these marinated artichokes!
- Broiling: Place the marinated artichoke halves cut-side down on a baking sheet and broil on high heat until the leaves are slightly blistered and the edges are beautifully blackened. Flip and broil the other side until tender and charred.
- Grill Pan: A cast-iron grill pan can achieve excellent results indoors. Heat it over very high heat until smoking slightly, then cook the artichokes, pressing down gently, to create those desirable grill marks and a delicious char.
- Oven Roasting: For a less charred but equally flavorful option, roast the marinated artichoke halves cut-side down on a baking sheet in a preheated oven at 400°F (200°C) until tender and slightly browned, approximately 20-30 minutes. You might not get the smoky flavor, but the marinade will still shine.
- Herb & Spice Boost: Experiment with adding other fresh herbs to the marinade, such as finely chopped fresh oregano, thyme, or a touch of red pepper flakes for a subtle heat. A pinch of smoked paprika could also enhance the smoky flavor even without a grill.
- Sweet & Sour Twist: For a slightly different marinade, consider adding a tablespoon of honey or maple syrup to the balsamic mixture to enhance the sweetness, or a splash of red wine vinegar for an extra tang.
Mastering Grilled Artichokes: A Step-by-Step Guide
Preparing artichokes for grilling involves a few crucial steps to ensure they are tender, flavorful, and easy to eat. This process includes careful trimming, gentle steaming, and thorough cleaning before they even touch the rich marinade and the hot grill.
How to Prepare Fresh Artichokes for Steaming
One: Trim the Top and Stem. Begin by placing a large, fresh artichoke on a sturdy cutting board. Using a very sharp chef’s knife or a serrated knife, carefully slice off approximately one inch from the top of the artichoke, cutting straight through all the leaf tips. Next, trim most of the tough stem, leaving about an inch attached to the base. This short stem provides a convenient handle for grilling and eating.
Two: Remove Thorny Tips and Outer Layers. With precision kitchen shears, carefully snip off the thorny tips from all the remaining outer leaves. This prevents any unpleasant prickles during eating. Additionally, remove any small, tough leaves from the base and sides of the stem. Finally, use a vegetable peeler to remove the fibrous outer layer of the remaining stem, revealing the softer, more palatable interior. Rinse the prepared artichokes thoroughly under cold water.
Steaming Artichokes to Perfection
Three: Prepare Steaming Liquid. In a large pot or Dutch oven, add approximately 1 to 2 inches of water. Enhance the flavor of your steaming liquid by adding several smashed garlic cloves and a few lemon slices. These aromatics will infuse the artichokes with a subtle, delicious fragrance as they cook, making them even more delectable.
Four: Steam Until Tender. Carefully place a steamer basket into the pot, ensuring its bottom is just above the water line. Arrange the prepped artichokes in the basket, stem side up (or upside down, with the cut top resting on the basket), allowing them to fit snugly. Bring the water to a boil, then reduce the heat to a gentle simmer, cover the pot tightly with a lid, and steam until the artichokes are fork-tender. This can take anywhere from 30 minutes to over an hour, depending on their size. A leaf from the center should pull out easily when they are ready.
Hot tip! If you don’t own a steamer basket, you can still perfectly cook your artichokes by boiling them. Simply add the trimmed artichokes, cut side down, directly into the 1 inch of flavored water in the pot. This method works just as effectively to achieve tender artichokes.
Cleaning Artichoke Centers After Steaming
Five: Halve the Cooled Artichokes. Once the steamed artichokes are cool enough to handle, transfer them to a cutting board. Using a sturdy serrated knife, carefully cut each artichoke in half lengthwise, right through the stem. Cutting through the stem side first often provides the best stability and cleanest cut.
Six: Discard Inner Purple Leaves. Within the center of the artichoke, you’ll find a cone of small, tough purple-tipped leaves. Gently pull these leaves out and discard them. They are not palatable and will obstruct access to the choke and heart.
Seven: Remove the Fuzzy Choke. Below the purple leaves lies the fuzzy “choke.” Use a spoon, a melon baller, or the tip of your serrated knife to carefully scrape away and remove all of this fuzzy layer from the meaty artichoke heart. Discard the choke entirely, as it is inedible. Take care not to remove any of the tender heart beneath.
Eight: Prepare the Flavorful Marinade. In a medium bowl or large measuring cup, combine all the marinade ingredients: balsamic vinegar, water, low-sodium soy sauce, extra virgin olive oil, freshly minced ginger, minced garlic, and fresh cracked black pepper. Whisk vigorously until all ingredients are well combined and emulsified. This aromatic blend is what will infuse your artichokes with incredible flavor.
Marinating and Grilling for Ultimate Flavor
Nine: Marinate for Deep Flavor. Place the cleaned artichoke halves into two gallon-sized zip-top bags, distributing them evenly (typically 4 halves per bag). Pour the prepared marinade over the artichokes, ensuring that the liquid, garlic, and ginger pieces are split as equally as possible between the bags. Seal the bags tightly, removing as much air as possible, and refrigerate for at least 24 hours. For optimal flavor penetration, flip the bags occasionally during the marinating process to ensure all surfaces are consistently coated.
Ten: Prep for Grilling. On the day of serving, remove the marinated artichoke halves from the zip-top bags and arrange them on a platter or cookie sheet. Importantly, reserve the remaining marinade in the bags – this will be used for basting. Preheat your outdoor grill to a medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
Eleven: Prepare the Lemon Garlic Aioli. While your grill is heating, take this opportunity to prepare the vibrant lemon garlic aioli. In a small bowl, combine mayonnaise, a large grated garlic clove, the zest of half a lemon, and the juice of half a lemon. Season with a pinch of salt and fresh cracked black pepper to taste. Whisk until thoroughly combined. Allowing the aioli to sit for a few minutes while the artichokes grill helps the flavors meld and deepen, creating a perfect accompaniment.
Twelve: Grill and Baste. Place the marinated artichoke halves directly over the medium-high heat of the grill. Grill both sides until they develop beautiful char marks and the leaves begin to crisp, becoming slightly blackened in spots. During the grilling process, use a spoon or basting brush to generously baste the cut sides of the artichokes – especially into the cavity and between the leaves – with the reserved marinade. This step is crucial for adding extra layers of flavor and keeping the artichokes moist. Once perfectly charred and tender, remove from the grill and arrange on a serving platter. Serve immediately with the prepared lemon garlic aioli for dipping.
Savoring Grilled Artichokes: A Guide to Enjoyment
Eating a whole artichoke, especially a perfectly grilled and marinated one, is an experience in itself. Here’s a simple guide to help you enjoy every delicious morsel:
- Start with the Outer Leaves: Begin by detaching one of the larger, tougher leaves from the outer bottom of the grilled artichoke. Hold the leaf by its top, non-edible portion.
- Scrape the Tender Meat: Place the inner, curved part of the leaf between your front teeth (either top or bottom, whichever is more comfortable). Gently scrape the tender, fleshy “meat” from the base of the leaf into your mouth, starting about two-thirds of the way up and moving all the way down to the bottom. Discard the fibrous remainder of the leaf.
- Continue Towards the Heart: Proceed by pulling off and eating more leaves, working your way inward. You’ll notice that the leaves become progressively more tender and yield more edible meat as you get closer to the center of the artichoke. The flavors will also intensify, especially from the marinade.
- Enjoy the Heart and Stem: Once all the leaves have been removed, you’ll be left with the glorious artichoke heart and its attached tender stem. These parts are entirely edible and wonderfully succulent. You can cut the heart and stem into bite-sized pieces and savor them fully. This is often considered the best and most prized part of the artichoke! Don’t forget to dip each piece generously in your zesty lemon garlic aioli.
Expert Tips for Perfectly Grilled Artichokes
Achieving perfectly tender and flavorful grilled artichokes is easy with a few insider tricks. Follow these expert tips to ensure your artichokes are a showstopper every time:
- Sharpen Your Tools: Always use a very sharp chef’s knife or a sturdy serrated knife, along with sharp kitchen shears, to prepare the artichokes for steaming. This makes trimming the tough leaves, cutting the stem, and removing thorny tips much easier and safer, resulting in cleaner cuts and a more pleasant preparation experience.
- Ensure Complete Tenderness Before Grilling: It is paramount that the artichokes are fully steamed or boiled until completely tender before they hit the grill. If they are undercooked, the fibrous meat on the leaves will be difficult and unpleasant to eat. To check for doneness, carefully remove a leaf (using tongs to avoid burning your fingers) from towards the center of the artichoke. If it pulls out with minimal effort, and the edible portion scrapes off easily with your teeth, your artichoke is ready.
- Cool Before Cleaning: After steaming, allow the artichokes to cool down sufficiently until you can comfortably handle them with your bare hands. Attempting to remove the inner purple leaves and the fuzzy choke while the artichokes are still hot can be difficult and potentially painful. Patience here ensures an easier and more efficient cleaning process.
- Marination Time is Key: For the most profound and delicious flavor, allow the cleaned artichoke halves to marinate for at least a full 24 hours. While 24 hours imparts significant flavor, many enthusiasts (including us!) find that two full days (48 hours) in the marinade is the absolute sweet spot, yielding an even deeper, more complex taste. You can safely marinate them for up to three days.
- Don’t Waste the Marinade – Baste Generously: This is a game-changer! Always reserve the excess marinade after removing the artichokes from the bags. During the grilling process, use a spoon or basting brush to generously baste the cut halves of the artichokes. Spoon the marinade directly into the exposed cavity and between the layers of leaves on the cut sides. This technique continuously moistens the artichokes and infuses every part with rich, smoky, and tangy flavors, preventing them from drying out and enhancing their overall deliciousness.
- Clean and Oil Your Grill Grates: To prevent sticking and achieve those beautiful grill marks, ensure your grill grates are thoroughly cleaned and lightly oiled before placing the artichokes on them. This creates a non-stick surface and helps the artichokes char evenly.
- Consider Charcoal for Extra Smokiness: While a gas grill works wonderfully, using a charcoal grill can impart an even more intense and authentic smoky flavor to your artichokes, enhancing the overall outdoor cooking experience.
- Set Up Discard Bowls: As eating artichokes can be a bit messy, provide small empty bowls for guests to discard their eaten leaves. This makes for a more polite and cleaner dining experience.
Frequently Asked Questions About Grilled Artichokes
The cooking time for whole artichokes can vary depending on their size. Large artichokes, when steamed, can take anywhere from 45 minutes to one hour to become fully tender. If you opt to boil them, submerging them completely in water can reduce the cooking time to closer to 30-45 minutes. Smaller artichokes will cook faster. It’s always best to check for doneness by carefully pulling out a leaf from the center; it should detach easily without much resistance.
A reliable indicator that a whole artichoke is cooked through is when a leaf from its center can be effortlessly pulled out. Once you’ve removed a leaf, gently scrape the fleshy part with your teeth. If the tender meat comes off easily, leaving behind the fibrous outer layer of the leaf, then your artichoke is perfectly cooked and ready for the next steps.
For these grilled artichokes to truly absorb all the incredible flavors of the balsamic, garlic, and ginger marinade, we highly recommend marinating them for a full 24 hours. While they can sit in the marinade for up to three days, our testing consistently shows that two days (48 hours) provides the absolute best and most intense flavor profile, making the artichokes exceptionally tender and delicious.
While fresh artichokes are always recommended for their superior texture and flavor, you can use frozen artichoke hearts for convenience. Thaw them completely, then skip the steaming step. You’ll still need to marinate them for at least 24 hours to infuse flavor before grilling. Keep in mind the texture might be slightly softer than fresh.
Leftover grilled artichokes are best reheated gently. You can warm them slightly in the microwave for a quick option, or for a crisper exterior, place them back on a hot grill for a few minutes until warmed through and slightly re-charred. Avoid overheating, as this can make them tough.
Storage and Reheating Tips
Proper storage of your grilled artichokes ensures you can enjoy their delicious flavor for a couple of days. Once cooled to room temperature, place any leftover grilled artichokes in an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator for up to two days. Artichokes do not freeze well, as their texture can become mushy upon thawing, so it’s best to enjoy them fresh or within the recommended refrigeration period.
To reheat, you have a few options. For a quick warm-up, gently microwave the artichoke halves until heated through. If you prefer to regain some of that delicious grilled char, place them back on a hot grill or a grill pan for a few minutes on each side until slightly warmed and the edges are crisp again. This method helps revive their smoky flavor and texture. Avoid prolonged heating, as this can cause the artichokes to become rubbery.
More Summer Appetizers You’ll Love
Looking for more delicious ways to kick off your summer gatherings? These vibrant and easy-to-make appetizers are perfect complements to your grilled artichokes and will keep your guests delighted all season long!
- Braised Pork Belly Sliders with Asian Slaw
- Puff Pastry Tomato Tart with Ricotta and Feta Cheese
- Whipped Ricotta Crostini
- Imitation Crab Dip
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📖 Recipe Card: Marinated Grilled Artichokes with Lemon Aioli
Marinated Grilled Artichokes with Lemon Aioli
Callan Wenner
Large, fresh artichokes are expertly steamed, meticulously prepped, and then infused with flavor through a 24-hour marinade in a vibrant balsamic vinegar mixture, rich with garlic and ginger. These tender artichokes are then grilled to perfection, basted with the flavorful marinade to achieve a wonderful smoky char. Served with a homemade zesty lemon garlic aioli dipping sauce, these marinated grilled artichokes are guaranteed to be your new favorite go-to recipe for the entire grilling season, offering an unmatched taste experience.
- Prep Time
- 30 mins
- Cook Time (Steaming)
- 1 hr
- Grill Time
- 15 mins
- Total Time
- 1 hr 45 mins (plus 24-48 hr marinating)
- Course
- Appetizer, Side Dish
- Cuisine
- American
- Servings
- 16
- Calories
- 170 kcal
Equipment
- Serrated knife
- Vegetable peeler
- Kitchen shears
- Large pot
- Steamer basket
- Chef’s knife
- Large cutting board
- 2 gallon zip-top bags
Ingredients
- 4 large artichokes, fresh and whole
- 1 lemon, sliced
- 2 cloves garlic, smashed
Marinade:
- ¾ cup balsamic vinegar (180ml)
- ⅔ cup water (160ml)
- ½ cup low-sodium soy sauce (120ml)
- ⅔ cup extra virgin olive oil (160ml)
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh garlic, minced
- ¼ teaspoon fresh cracked black pepper
Lemon Garlic Aioli:
- ½ cup mayonnaise (113g)
- 1 large garlic clove, grated
- 1 lemon, zested and juiced
- Salt and cracked black pepper, to taste
Instructions
Prepping the Artichokes for Steaming:
- Use a serrated knife to cut off the top inch of each artichoke and trim the bottom of the stem (leaving about 1 inch attached). Remove any small, tough leaves from the stem and base. Use a vegetable peeler to peel the hard, fibrous outer layers from the stem. Then, use kitchen shears to snip off the thorny tips from all the remaining leaves. Rinse the artichokes well under cold water.
- In a large pot, add 1-2 inches of water. Add the smashed garlic cloves and half of a sliced lemon to the water. Place a steamer basket in the pot, ensuring its bottom is just touching or slightly above the water line.
- Arrange the prepared artichokes upside down (stems up) in the steamer basket. It’s perfectly fine for them to be quite snug. Bring the water to a boil, then reduce the heat to a gentle simmer. Cover the pot tightly with a lid.
- Begin checking the artichokes for tenderness after approximately 30 minutes, but be aware that steaming can take up to one hour or more, depending on the size and freshness of your artichokes. The artichokes are done when a leaf from the middle pulls out easily. Use tongs to safely remove and test a middle leaf; if the meat scrapes off easily and is tender, they are ready.
- Once cooked, carefully remove the steamer basket of tender artichokes from the pot and set them aside on a clean surface to cool completely until they are comfortable to handle.
Marinating the Artichokes:
- Once cooled, place each steamed artichoke on a cutting board. Using a serrated knife, carefully cut each artichoke in half lengthwise (cutting through the stem). Gently pull out the small, purple-tipped leaves from the center and discard them. Then, use a spoon to scrape away and remove all the fuzzy “choke” from the meaty artichoke heart. Discard the choke.
- In a bowl, whisk together all the marinade ingredients: balsamic vinegar, water, low-sodium soy sauce, extra virgin olive oil, minced fresh ginger, minced fresh garlic, and fresh cracked black pepper until well combined.
- Divide the prepared artichoke halves evenly into two gallon-sized zip-top bags. Pour the marinade mixture over the artichokes, ensuring that the liquid and the garlic and ginger pieces are distributed as evenly as possible between the bags. Seal the bags, removing excess air, and place them in the refrigerator. Marinate for at least 24 hours, ideally flipping the bags a few times during the marinating process to ensure thorough coating. For the best flavor, aim for 48 hours of marination.
Preparing the Lemon Garlic Aioli:
- In a small bowl, combine the mayonnaise, one large grated garlic clove, the zest of half a lemon, and the juice of half a lemon. Add a pinch of salt and fresh cracked black pepper to taste. Stir everything together until well combined and smooth. Allow the aioli to sit at room temperature while you grill the artichokes; this brief resting period helps the flavors meld beautifully.
Grilling the Artichokes to Perfection:
- Remove the marinated artichokes from their bags and place them on a platter or cookie sheet. Make sure to reserve any remaining marinade in the bags; this will be used for basting. Preheat your outdoor grill to a medium-high heat, ensuring the grates are clean and lightly oiled.
- Carefully place the marinated artichoke halves onto the hot grill, directly over the heat. Grill them until the leaves begin to char beautifully and develop distinct grill marks, typically about 5-7 minutes per side. As they grill, use a spoon or basting brush to generously baste the cut sides of the artichokes with the reserved marinade. Spoon the marinade directly into the cavity and in between the leaves of the cut side to infuse them with maximum flavor and moisture.
- Once deeply charred and heated through, remove the grilled artichokes from the grill and arrange them on a serving platter or large cutting board. Serve immediately with the freshly made lemon garlic aioli for dipping.
- Encourage everyone to enjoy the tender meat from the bottom of each leaf and, of course, the entire succulent artichoke heart!
Notes
Store leftover grilled artichokes, tightly covered, in the fridge for up to two days. Reheat gently in the microwave or place them back on a hot grill until warmed through.
Tips:
– If you are unfamiliar with how to prepare an artichoke or how to remove the choke, refer to the step-by-step photos provided in the blog post above for visual guidance.
– For the most intense and delicious flavor, ensure the artichokes marinate for a full 24 hours. Even better results can be achieved with a 48-hour marination period.
– When basting the cut sides during grilling, be sure to spoon the excess marinade not just on the surface, but deeply into the leaves and the center cavity for maximum flavor penetration.
– To make cleanup easier for your guests, set out a few empty bowls on the table where they can conveniently discard their eaten artichoke leaves.
Nutritional Information (per serving – estimate)
Calories: 170 kcal
Carbohydrates: 9 g
Protein: 2 g
Fat: 15 g
Saturated Fat: 2 g
Polyunsaturated Fat: 4 g
Monounsaturated Fat: 8 g
Trans Fat: 0.01 g
Cholesterol: 3 mg
Sodium: 378 mg
Potassium: 222 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 13 IU
Vitamin C: 12 mg
Calcium: 31 mg
Iron: 1 mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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