Grilled Baby Artichokes with Tarragon Aioli
on May 17, 2021, Updated Sep 20, 2022
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Grilled Baby Artichokes with Tarragon Aioli
These EPIC, easy, and delicious grilled baby artichokes are just SO good. Served with a homemade tarragon aioli, that is just so perfect, and don’t forget loads of fresh lemon juice, too.
It starts off with baby artichokes, and a homemade egg yolk made aioli with fresh tarragon mixed in. Artichokes are cleaned, steamed and grilled and served! Have as a dinner snack or the perfect entertaining appetizer.
Ingredients You Need For This Recipe
For your Artichokes
- You’ll need artichokes (well, duh!). I’m using petit violet artichokes for this recipe, but you can certainly use large globe artichokes, if so, use around 3-4.
- olive oil
- salt and pepper
- lemon juce
For Your Aioli
- garlic cloves
- egg yolk or mayo
- fresh lemon juice
- olive oil
- vegetable oil
- tarragon
- salt and pepper
Tips For The Perfect Artichokes
Tip 1:
Pick an artichoke where the leaves are not spread oven but closed and tight.
Tip 2:ย
For globe artichokes, make sure you take the time to spoon out the fuzzy center as that’s not edible. For baby artichokes, if there is no fuzzy center, then you don’t have to remove.
Tip 3:ย
To clean your artichoke, be sure to cut off the tips of the leaves (they are poky and not pleasant!) and be sure to slice 1 inch off the top.
Step To Make This Recipe
Step 1:
To begin, start by cleaning your artichokes. Cut off the tips of the artichokes and slice 1 inch off the top. Remove all the small leaves at the base, and slice off the excess stem at the bottom. Then open up your artichoke gently and looses the leaves without breaking them apart. Slice your artichokes in half, lengthwise. Scoop out the fuzzy chokes if you’re using large globe artichokes.
Step 2:
Next, boil water in a deep pot. Once boiling, season with salt and add in your artichokes to steam for about 10-15 minutes until you can pierce the heart of the artichoke with a knife. Season with salt, pepper and olive oil to get ready for grilling. Start and heat your grill.
Step 3:
In the meantime, make your aioli. In a bowl, add your egg yolk, garlic and lemon juice and whisk until creamy and mixed throughout. Slowly, start streaming in your aioli and mix well with a whisk until a thick aioli forms, keep whisking until all your oil is finished up and the mixture becomes thick and creamy. Once your aioli is mixed and done, add in chopped tarragon. Set aside.
If you wanted to make without egg yolk, remove egg yolk and oil measurements and sub with 1/3rd cup mayo and 2 tablespoons olive oil.
Step 5:ย
Place your artichokes cut side down on the grill. Cover and grill for 5-10 minutes. Flipping once throughout. Set aside on a platter, top with fresh lemon juice and serve with your aioli.
Some ideas & inspiration to serve with this dish:
- Crispy Buffalo Chicken Salad with Yogurt Ranch
- Pan Con Tomate with Jamรณn Serrano
- Mozzarella Snap Pea & Prosciutto Pizza
- Steamed Mussels in White Wine & Lemon
- Creamy Potato Leek Soup
- Harissa & Sumac Roasted Chicken with Tzatziki
- Lemon Garlic Butter Scallops
- Cacio e Pepe Orzo
- Red Wine Braised Short Ribs
Looking for more grilling ideas? Check Out The Below Recipes!
- Sesame Seared Ahi Tuna with Grilled Avocados
- Adobo Grilled Steak with Chimichurri
- Mozzarella Snap Pea & Prosciutto Pizza
- Thai Basil & Lemongrass Rack of Lamb
Grilled Baby Artichokes with Tarragon Aioli
Ingredients
For The Artichokes
- 6 artichokes, (Iโm using petit violet artichokes for this recipe, but you can certainly use large globe, if using a bigger artichoke use 3-4)
- 3/4 cup olive oil
- juice of 1 lemon
- salt and pepper to taste
For The Aioli
- 3 garlic cloves, minced
- 2 egg yolks
- 2 teaspoons fresh lemon juice
- 1/2 cup olive oil
- 1/2 cup vegetable oil, or light olive oil
- 1 tablespoon fresh tarragon, chopped
- salt and pepper to taste
Instructions
- To begin, start by cleaning your artichokes. Cut off the tips of the artichokes and slice 1 inch off the top. Remove all the small leaves at the base, and slice off the excess stem at the bottom. Then open up your artichoke gently and looses the leaves without breaking them apart. Slice your artichokes in half, lengthwise. Scoop out the fuzzy chokes if youโre using large globe artichokes.
- Next, boil water in a deep pot. Once boiling, season with salt and add in your artichokes to steam for about 10-15 minutes until you can pierce the heart of the artichoke with a knife. Remove and set aside. Season with salt, pepper and olive oil to get ready for grilling. Start and heat your grill.
- In the meantime, make your aioli. In a bowl, add your egg yolk, garlic and lemon juice and whisk until creamy and mixed throughout. Slowly, start streaming in your aioli and mix well with a whisk until a thick aioli forms, keep whisking until all your oil is finished up and the mixture becomes thick and creamy. Once your aioli is mixed and done, add in chopped tarragon. Set aside.
- If you wanted to make without egg yolk, remove egg yolk and oil measurements and sub with 1/3rd cup mayo and 2 tablespoons olive oil.
- Place your artichokes cut side down on the grill. Cover and grill for 5-10 minutes. Flipping once throughout. Set aside on a platter, top with fresh lemon juice and serve with your aioli.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
