Grilled Artichokes With Lemon Aioli Recipe

This is a perfect appetizer on its own or as part of an antipasti spread. I like to get all my artichoke prep done the night before (it’s not hard, it just takes some work) so when it’s time to get cooking, I can throw batches on the grill and keep them coming. The lemon aioli is a perfect partner for this — really delicious and light. —Caroline Manzo

Grilled Artichokes With Lemon Aioli

Serves 3 to 6

Ingredients

• 3 large globe artichokes
• 1 lemon, halved
• Extra-virgin olive oil, for brushing
• Kosher salt and freshly ground black pepper
• Lemon aioli, for serving (recipe below)

Directions

Fill a large pot halfway with salted water. Set over high heat and bring to a boil while you trim the artichokes.

You’ll need a paring knife, chef’s knife, kitchen scissors and the halved lemon nearby. Use the paring knife to trim off the very bottom of the artichoke stem. Rub with lemon. Carefully shave off the tough outer layer of the stem with the paring knife. Rub lemon all over the cut stem. Using the scissors, snip off the pointy tips of the leaves, until you get to the top, where the leaves are too crowded to separate. Rub the lemon over the outside of the artichoke so the cut parts don’t brown. Lay the artichoke on a cutting board and use the chef’s knife to slice the artichoke in half lengthwise from top to stem. Rub each exposed inner half all over with lemon. Cut about ¾ inch off at the tip of each half, removing the last bunch of pointy tips. Rub the exposed ends with lemon. Repeat with the other two artichokes.

Lower the cut artichokes into the boiling water. Set a heatproof bowl over the artichokes to keep them submerged. Cook the artichokes until a paring knife easily pierces them, about 20 minutes. Use tongs to remove the bowl, then transfer the artichoke halves, cut-side down, to paper towels. Once they’ve dried off, transfer them to a plate and cover in plastic wrap. Refrigerate for 1 hour to cool, or overnight if you’re prepping ahead.

Before grilling, use a small spoon to scoop the chokes (the hairy part near the heart) out of the cooled artichokes. If they chilled overnight, let them sit at room temperature for 30 minutes.

Prepare the grill for medium-high heat (about 450°F). Brush the artichokes generously on both sides with olive oil and season all over with a few good pinches of salt and pepper. Grill the artichokes, outside first then cut side, until nicely charred, about 5 minutes per side. Arrange the artichokes on a serving platter. Drizzle with olive oil and season with a little more pepper.

Serve hot with the lemon aioli for dipping.