As my loyal blog readers know, I receive a weekly CSA vegetable service. On accident, I ordered TWO different ones last week, so needless to say, my fridge was overflowing with veggies.
It worked out, because vegetables are GREAT on the grill, thus making them perfect for tailgating and my Friday tailgating feature. Among my bounty of vegetables, I had four artichokes, and decided I would try grilling them. I also had some leftover lemon juice from making the lemon peel jello shots.
I eat artichokes pretty often, but this is the first time I had tried them on the grill. Like most vegetables, it infuses a smoky flavor that can only be achieved on an open flame. Happy Tailgating and Merry Christmas!
(**UPDATE 1/1/13: Most of the Authentic Eats links on the website seem to be broken, so I’m posting the original recipe here).
The easiest way to do this is to mostly cook them in water on the stove, and then finish them off on the grill to get the charred, smoky taste. To do this, pour 1/4 cup fresh lemon juice into a large bowl and fill the rest of the way with cold water. This is where you’ll keep the artichokes as you are cleaning them to prevent them from browning.
If you are using small artichokes like mine, cut them in half lengthwise. If using larger ones, you’ll probably want to cut them lengthwise into quarters and trim most of the stem. Also slice off the top 1/3 of the leaves (I forgot and did this later). If you have really prickly leaves, you might want to trim those as well. Since mine were small, I didn’t bother with this.
Using a small knife or grapefruit spoon, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain and cool. (This can all be done one day ahead…simply cover and refrigerate and then transport to tailgate the next day.)
To prepare aioli, mix together mayonnaise, lemon zest, 1 tablespoon fresh squeezed lemon juice, olive oil, garlic, salt, white pepper, paprika and cayenne in small bowl. Serve artichokes warm or at room temperature with lemon garlic aioli.
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For artichokes
- 1/4 cup, plus 1 tablespoon fresh lemon juice
- 4 artichokes
- 2 tablespoons olive oil
For aioli
- 1 cup mayonnaise or veganaise
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh squeezed lemon juice
- 1 clove garlic, minced
- 1 teaspoon olive oil
- pinch of paprika
- pinch of salt
- pinch of white pepper
- pinch of cayenne (optional)
For artichokes
- Pour 1/4 cup fresh lemon juice into a large bowl and fill the rest of the way with cold water.
- Cut most of stem off artichokes, peel off outer layer or two of leaves and slice off the top 1/3 of the artichoke. Halve or quarter artichoke lengthwise, depending on size.
- Using small knife or grapefruit spoon, remove choke and small prickly leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
- Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate).
- Prepare barbecue to medium-high heat. Mix together 2 tablespoons olive oil and 1 tablespoon fresh lemon juice. Brush artichokes with olive oil mixture and grill until tender and lightly charred, turning occasionally, about 10-15 minutes.
- Serve warm or at room temperature with garlic aioli.
For aioli
- To prepare aioli, mix together mayonnaise, lemon zest, 1-2 tablespoons fresh squeezed lemon juice, garlic, salt and cayenne in small bowl. Refrigerate.
