Imagine transforming an ordinary artichoke into a smoky, charred masterpiece that will have your dinner guests begging for your culinary secrets. This Grilled Smoked Artichokes with Lemon Tarragon Aioli recipe is not just a dish—it's a flavor explosion that combines the rustic charm of Mediterranean cuisine with a modern grilling technique that elevates this humble vegetable into a gourmet experience.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 artichokes
- 1 lemon, halved
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1 tablespoon fresh tarragon, chopped
- 1 garlic clove, minced
Instructions
- Prepare the artichokes by trimming the stem and cutting off the top 1 inch of the artichoke. Using kitchen scissors, snip off the thorny tips of the outer leaves.
- Fill a large pot with water and add the juice of one lemon half. Bring water to a boil and add the artichokes. Reduce heat and simmer for 20-25 minutes until the base of the artichoke can be easily pierced with a knife.
- Remove artichokes from water and drain completely. Pat dry with paper towels and let cool for 10 minutes.
- Cut the artichokes in half lengthwise. Use a spoon to remove the fuzzy choke from the center of each half, creating a clean cavity.
- Brush the artichoke halves with olive oil and season with salt, ensuring even coverage on all surfaces.
- Preheat a grill or grill pan to medium-high heat (around 400°F). Place artichoke halves cut-side down and grill for 4-5 minutes until nice char marks appear.
- For the aioli, combine mayonnaise, chopped tarragon, minced garlic, and juice from remaining lemon half. Whisk until smooth and well combined.
- Flip artichokes and grill for an additional 3-4 minutes until edges are crispy and artichokes are heated through.
- Remove from grill and arrange on a serving platter. Serve immediately with the lemon tarragon aioli on the side for dipping.
Tips
- Choose fresh, firm artichokes with tight, compact leaves for the best texture and flavor.
- When trimming artichokes, use kitchen scissors and a sharp knife to ensure clean cuts without damaging the delicate leaves.
- Pre-boiling the artichokes not only tenderizes them but also reduces grilling time and ensures even cooking.
- Pat the artichokes completely dry before grilling to achieve those beautiful, crispy char marks.
- Use a high-quality olive oil and brush generously to prevent sticking and add rich flavor.
- The aioli can be prepared ahead of time and refrigerated, allowing flavors to meld together.
- Serve immediately after grilling to maintain the perfect temperature and crispy texture.
Nutrition Facts
Calories: 321kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
