Fire-Grilled Artichokes

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
2 artichokes
Level:
Easy

Ingredients
  • Calabrian Pepper Aioli:
  • 1/8 cup fresh squeezed lemon juice
  • 2 1/2 tablespoons Dijon mustard
  • 3/4 ounce long hot Calabrian peppers, stemmed and seeded
  • 1 3/4 cups mayonnaise
  • Artichokes:
  • 2 artichokes
  • 1/2 cup fresh squeezed lemon juice
  • 1/4 cup plus 2 teaspoons salt
  • 4 tablespoons canola oil
  • 2 teaspoons fresh ground pepper
Directions
Watch how to make this recipe.
  • For the Calabrian pepper aioli: In a food processor, combine and puree the lemon juice, Dijon mustard and peppers. Fold the mayonnaise into the puree and mix well. Reserve.

  • For the artichokes: Cut the artichokes in half lengthwise, splitting the stem. Remove the two bottom layers of leaves and, with a potato peeler, peel the stem until the outer fibers are removed. With a small spoon, dig out the inner fibers at the center of the artichoke.

  • Submerge the artichokes in a bowl of cold water and add the lemon juice to prevent browning.

  • Bring 1 gallon water to a boil and add 1/4 cup of the salt, stirring until dissolved. Add the artichoke halves to the boiling water and cook until a fork inserts easily into the stem, 10 to 15 minutes, depending upon the size of the artichoke. Remove from the boiling water and place in ice cold water to chill.

  • Heat a char broiler or wood-fired grill.

  • Brush the cut side of the artichokes with the oil, season with the remaining 2 teaspoons salt and the pepper. Place cut-side down on the grill and cook until heated through.

  • Serve with the Calabrian pepper aioli.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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