Grilled artichokes with spicy lemon aioli, rosemary steamed Colorado new potatoes and lemon pepper flank steak pinwheels.
At my last hair appointment while we were waiting on my color to process my stylist Charisse asked “Have you ever grilled artichokes?”
“No,” I answered. “I’ve always just thrown them in a pot of boiling water for about 45 minutes and served them with a simple mixture of mayonnaise and curry powder for dipping.”
Adding, “I don’t make them very often because once I’m done with the leaves, I make such a mess dissecting the rest of it…I don’t know what I’m doing,” I admitted.
Charisse returned “I’ve tried grilling them a couple of times and they’ve come out tough”.
So out came the iPad and we Googled “grilled artichokes”. Don’t you love technology and the fact that you can Google something at the drop of a hat? Of course we found several techniques and recipes which offered us plenty of salon chair quarterbacking opportunities.
“Well that’s not enough cooking time!” Charisse noted about the first result and I agreed.
“Mmm…that sauce sounds good.” I commented on the next.
“Is that an artichoke???” We laughed at the next photo.
“King Soopers was out of artichokes the other day blaming Costco for buying up the whole shipment!” Charisse complained.
“Grill on high???” We scoffed at a plate of charred chokes from the next recipe.
“Did you hear Tom and Katie are getting divorced?” Charisse asked.
“I wonder if it has anything to do with religion?” I speculated.
“Time to rinse,” ordered Charisse and that was that.
Now that I’ve got you on the edge of your seats… 
That evening at home I continued my research, chose instructions that I thought made sense and promptly bought artichokes the next day. The recipe told me to quarter and clean the artichokes before cooking. I was bound and determined to learn how to “clean” and lo and behold the first Googled result was a You Tube video by our very own Chef Mick from Tony’s Market.
I quartered the artichokes after prepping, boiled them in salted water for 15 minutes, removed and drained excess water. Drizzled them with olive oil and grilled over medium heat for 20 minutes turning every once in awhile. I served them with this spicy lemon aioli I found over at PBSFood. It was outstanding. We were totally impressed and surprised at the smoky flavor that the artichokes soaked up from grilling. Thanks to Charisse, I’ll be grilling many more.
- ¼ cup mayonnaise
- juice of ½ lemon
- ¼ tsp sriracha sauce
- ¼ tsp minced garlic
- sea salt to taste
- pepper to taste
- Mix all ingredients together.
Grilled Artichokes with Spicy Lemon Aioli…They’re What’s for Dinner.
I haven’t grilled them myself, but had them at a restaurant while on our road trip to Florida. They were delicious and I’m sure that yours were as well. Now that I have a recipe…I’ll give them a try.
I sure hope they turn out for you Karen. This was a first for me and it seemed easy peasy.
I haven’t grilled artichokes too many times and I have had hit and miss results. You inspire me to give it another shot. The best artichokes I have EVER had were deep fried artichoke hearts. OMG those things are orgasmic.
Chris, these weren’t even very good artichokes. I was thinking about throwing them out and looking for better. They turned out fine. I’ve had deep fried in California at that artichoke restaurant. I agree. OMG
I can’t believe I’ve never even cooked an artichoke!!
WHAAAAAAT?
LOL, what a fun story – and spot on!. I am excited to read another way to prepare artichokes. Adding Sriracha to the aioli sauce sounds so good it made my mouth water. Are you going to dish about the pinwheel?
p.s. that bowl is fabulous.
Now that I know how to handle those difficult chokes, I’ll be trying your stuffed ones.
My kids have been asking me when we would have artichokes again. They love them, too. I like this new recipe of yours. I preboil and stuff mine. They are finished in the oven. Grilling sounds much better. Thanks, Lea Ann.
My friend Vickie stuffs hers. Now that I’m an artichoke prep expert I’ll be more inclined to experiment.
I love grilled artichokes and yes it’s amazing how the flavor carries through, the same with grilled broccoli. And agree with the sriracha in the aioli…perfection!
I agree Cathy. I think more so than any other food I’ve grilled. The aioli is incredible, in a simple sort of way.
Looks delicious Lea Ann. I can’t wait to pass this on to my artichoke loving BIL. I’m saying thanks for him in advance.
Sam
Thanks Sam!
That was an amusing way to trip into a recipe : )
I’d like to be there if you make them again.
You’re always invited Dan.
I thought women only talked about other women at the beauty shop
. I had high hoped for lots of artichokes to eat this summer, but after growning rapidly for a while our plant has just been sitting there for many weeks and I’m thinking it may be too hot for it. Maybe it will take off as the weather cools in the fall.
Well, we did that too. You’re growing an artichoke???? That would be great if it did take off. I’m blaming the heat on my slow tomatoes. I’ve only got one little fruit so far. :/
So, I do the very same thing with the guy who cuts my hair, we talk about food and google food. I can’t wait to show him this post the next time I go in, he’ll get a kick out of it.
Lovely site! Great recipes! Yay! A new cyberfriend….
So glad you stopped by. And yes, I look forward to your posts also. Looks like we have similar tastes in food. That rack of lamb of yours looked incredible. And LOL, I can just see you and the hairdresser enjoying the banter.
A. looks good.
B. Love the bowl.
C. You color your hair???
A. Thanks
B. I love that bowl too, a gift from Sean.
C. Bitch!
A. You’re welcome.
B. Leave it to Sean!
C. LOLOL!!
LOL, I knew you’d like that.
Technology is a wonderful thing…..I can’t the number of times I have googled- Like you, I do it at the drop of the hat.
I have shied away from preparing artichokes myself because I can’t seem to get it right. Looks like you nailed it.
Awesome.
Velva
Well I don’t know if I nailed it, but we sure did like them Velva. I’ll declared “nailed” when I’ve had several successes. Always good to hear from you. Thanks for stopping by.
I do love them steamed and scraping that tender meat off the leaves is soooo delicious. Definitely will be trying them with your Aioli recipe next time.
Artichokes can be a royal pain to prepare and they discolor so fast unless you’ve got lemons handy. I’ve never grilled them though.
Barbara, we loved that aioli. Let me know what you thing.
We love grilled artichokes! The vendor in the booth next to mine at the farmers’ market sells them and I bring several home almost every Saturday. Love that aioli!
Man I wish we had a vendor at our Farmer’s Market. hmmmmm…. maybe an opp for me.
Not everybody can work a hair appointment into a food post
Cute… I love to grill artichokes, but I boil them whole (about 40 miinutes or so) halve them, get rid of the spiny stuff, then brush them with olive oil and balsamic and grill them for just a few minutes. Easy peasy. The aioli sounds good with the srichacha in it!
I am loving that balsamic idea! I’ll be trying that next time.
Oooohh… I’m SO glad you posted this recipe. I am been contemplating grilling artichokes myself but just wasn’t really sure how to go about it! Thank you!!!
Let me know how they turn out Jenn.
I really wish I had a grill after reading this! That aioli sounds like the perfect accompaniment.
Do you have a grill pan Joanne? No smoky flavor with that idea, but it might carmelize some of those flavors in.
I’ve never even thought of grilling grilled artichokes! They are one of my all-time favorite veggies and I love the mess I make when getting down the the ‘gold’ at the bottom. Would love to try the method and that lovely lemon aioli.
Thanks Susan. I don’t think I had thought about grilling either, until Charisse said something. I really liked that aioli.
You have stumbled upon a secret that us California natives do not share very often. We are very near the artichoke capital of the world. When in season we boil the artichokes first. We then half or quarter and remove the choke. It is a little easier that way. We then marinade them in an Italian dressing made with balsamic vinegar and lots of garlic. Grill over medium fire. OH YEAH!!!!
I’m glad you left this comment. I like the idea of boiling first, seems easier. Italian Dressing with Balsamic Vinegar????? LOVE that.
I love that you pulled out you ipad…. cute story!!
Thanks for the link!! Loving the information as well as the aioli. Sriracha makes everything better!!
You’re welcome Kim. I’m going to try your version also.