Grilled Baby Artichokes with Tarragon Aioli

5 from 1 vote

These EPIC, easy, and delicious grilled baby artichokes are just SO good. Served with a homemade tarragon aioli.

Prep Time20

Cook Time45

Total Time1 5

Course: Appetizer

Cuisine: American

Servings:

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)
3/4 cup olive oil
juice of 1 lemon
salt and pepper to taste

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.