May 17, 2021

Grilled Baby Artichokes with Tarragon Aioli

Grilled Baby Artichokes with Tarragon Aioli

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.

Grilled Baby Artichokes with Tarragon Aioli

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

Grilled Baby Artichokes with Tarragon Aioli

Tips For The Perfect Artichokes

Tip 1:

Pick an artichoke where the leaves are not spread oven but closed and tight.

Tip 2: 

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: 

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.

Grilled Baby Artichokes with Tarragon Aioli

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: 

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.

Grilled Baby Artichokes with Tarragon Aioli

Some ideas & inspiration to serve with this dish:

Looking for more grilling ideas? Check Out The Below Recipes!

Grilled Baby Artichokes with Tarragon Aioli

Grilled Baby Artichokes with Tarragon Aioli

Grilled Baby Artichokes with Tarragon Aioli

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Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

For The Artichokes

  • 6 artichokes (I’m using petit violet artichokes for this recipe, but you can certainly use large globe, if using a bigger artichoke use 3-4)
  • 3/4th 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 you’re 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.
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

Grilled Baby Artichokes with Tarragon Aioli

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