Grilled Artichokes with Homemade Garlic Aioli

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Tender artichokes with a smokey flavor and charred edges paired with a delicious dipping sauce, it doesn’t get better than that! This is your new go-to artichoke recipe! 

I have always had a huge love for artichokes, they are one of my favorite vegetables! Growing up we would have boiled artichokes and dip them in salt. So simple, and so so satisfying. 

A number of years ago, we bought artichokes at the farmers market. The farmer recommended grilling the artichokes. He told us how to do it, and we were so intrigued we had to try it. And oh my, we instantly fell in love. I could honestly just go on and on about how much of a game-changer this was!! Grilling the artichokes gives them a delicious smokey flavor with charred edges, and I’ve leveled it up even more by adding a homemade garlic aioli with it. This recipe is so easy to make but feels like a gourmet meal you would find at a restaurant! Pair them with a summer salad, and you have summer side dishes to impress a crowd.

The hardest part of the whole recipe is preparing the artichokes and removing the hairy middle, but once that’s done it’s a breeze! And honestly, once you get the hang of it, removing the choke is really simple to do. 

Anatomy of an artichoke

Some people may feel intimidated to cook artichokes because they aren’t sure how to prepare them, but once you understand all the parts of the artichoke, it’s so easy, I promise! 

• Artichoke leaves- the leaves on the artichoke are very fibrous. Instead of eating the whole leaf, you just eat the fleshy part at the base. 
• Artichoke stem– The stems are edible on the artichoke, although often trimmed off. I like to trim the ends off because they tend to be more fibrous. 
• Artichoke heart- This is the best part of the artichoke! The tender hearts are right in the center of the artichoke. 
• Choke– this is the part of the artichoke that you cannot eat. The inedible choke is the hairy middle part. It is difficult to digest and can even be a choking hazard.

Why do artichokes turn brown?

Freshly cut parts of the artichoke can start to turn brown, but don’t worry, this is just an oxidation process just like how apples can turn brown. When they are cooked the browning will stop. I typically do not do anything about it, but if you are preparing the artichokes ahead of time or want to prevent the browning, you can dip the artichokes in lemon water. The acidity will stop the oxidation process in the cut areas of the artichokes. 

Ingredients for Artichokes and Aioli 

For the artichokes:

• Fresh artichokes – whole 
• Avocado oil- to add before placing on the grill. I like avocado oil because it is safe in high temperatures. 
• Garlic Powder– To season
• Salt- I like to use Redmonds Real Salt or sea salt. 

For the Aioli:

• Garlic Cloves– peeled
• Garlic Powder– to add even more garlic flavor
• Mayo– the base of the aioli 

Step-by-step instructions to make Grilled Artichokes and Homemade Garlic Aioli

First, you will need to cook the artichokes before adding them to the grill. To prepare the artichokes, use a sharp knife and cut the artichokes in half. If you’d like you can also cut off the bottom of the stem, leaving about an inch or so, and any outer leaves that are loose. You can also trim the pointy edges off the tips of the leaves with kitchen shears, but I just leave it intact to make things easier. 

Next, using a small spoon remove the hairy choke on the inside. I also like to remove the really small inner leaves that you typically do not eat. 

Bring a large pot of water to a boil. The pot needs to be large enough to fit all of the artichoke halves inside. Once the water is boiling, add the artichokes inside. Cover with a lid so that any artichokes outside of the water will still cook by the steam. Alternatively, if you have a steam basket, you can also use that to steam artichokes. 

Cook for 15-20 minutes or until they are tender. Use a fork and pierce the artichoke heart. If it goes in easily then it is done. Remove from the water and set on a plate or sheet pan to dry slightly. I like to put them cut side down to help the water drain out. 

Take the peeled garlic cloves and add them to the center of a piece of foil. Drizzle a little bit of avocado oil, just enough to coat the garlic, then bring the ends of the foil together and create a ball. Add the garlic to the grill to cook. It will need to cook for about 20 minutes to soften so I like to add this to the grill first. 

Next, take the artichokes, and on the cut surface of the artichoke, drizzle with avocado oil. I love to use the Chosen Foods Avocado Oil Spray that I get from Costco for this! Otherwise, brush artichokes to evenly coat them with the oil. Next sprinkle on the garlic powder and salt to season. 

Place artichokes on a hot grill cut side down and BBQ for 5-8 minutes or until you see grill marks. The artichokes are already cooked, so this step is just to add the smokey flavor and char to the artichokes. 

After the garlic is softened, remove it from the foil and place it in a small bowl. Using a fork, smash the garlic creating a paste-like consistency. Next, add in the mayo and additional garlic powder and stir to combine. 

Add the artichokes to a serving platter, serve with the aioli, and enjoy! 

How to store grilled artichokes

Cooked artichokes will stay good in the fridge for up to 5 days. Store in an airtight container, or wrap well with plastic wrap. 

Watch how to make the artichokes here!