Grilled Artichokes with Garlic-Parmesan Aioli
Halved artichokes are boiled until tender, then grilled to develop char and caramelization, served alongside a creamy garlic-Parmesan aioli. Bright lemon and mustard notes cut through rich, garlicky mayo, while cayenne adds subtle heat. The tender hearts and crispy exterior make this a sophisticated vegetable side dish for summer grilling or an impressive plant-based appetizer. The contrast between smoky char and cool, tangy dip sets this version apart from simple steamed artichokes.
Ingredients
- 1 cup mayonnaiseGreek yogurt or cashew cream1:1dairy-freeveganadds dairy
substitute adds tanginess, reduces richness
Full guide → - 3 cloves garlic, minced
- 1 tablespoon lemon juice
- ¼ cup Parmesan cheese, gratednutritional yeast2 tablespoons per 1/4 cupvegandairy-freedairy-free
adds umami without dairy
Full guide → - 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly cracked
- ⅛ teaspoon cayenne pepper
- 4 large artichokes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly cracked
Instructions
- 1
Combine mayonnaise, minced garlic, lemon juice, grated Parmesan, Dijon mustard, salt, pepper, and cayenne in a small bowl and stir until well combined.
- 2
Cover the bowl and refrigerate the aioli until ready to serve.
- 3
Bring a large pot of salted water to a boil.
- 4
Place artichokes into boiling water and return to a boil, then reduce heat and cover.
- 5
Simmer for 20 minutes, working in batches if needed depending on artichoke size.
- 6
Remove artichokes and drain on a plate until water stops dripping.
- 7
Cut artichokes in half lengthwise and gently scoop out the hairy choke center with a spoon or paring knife.
- 8
Drizzle artichoke halves with olive oil and season with salt and pepper.
- 9
Preheat grill to medium-high heat.
- 10
Place artichokes cut side down on grill and cook until golden char forms, about 5-7 minutes.
- 11
Flip and grill another 5 minutes until tender.
- 12
Serve grilled artichokes with garlic-Parmesan aioli on the side.
Tips
Remove the fuzzy choke center completely to avoid textural grittiness in each bite. A sturdy spoon works better than a knife for this step.
Pat artichokes dry with paper towels before grilling to promote better browning and prevent steaming on the grill.
Make aioli up to 2 days ahead and store covered in the refrigerator for convenient entertaining.
Good to Know
Refrigerate aioli covered for up to 4 days. Store cooked artichokes separately in an airtight container for up to 3 days; reheat gently on the grill or in a skillet.
Prepare aioli up to 2 days ahead. Boil and clean artichokes up to 8 hours ahead; cover and refrigerate. Grill just before serving for best char and texture.
Serve warm artichokes immediately after grilling with chilled aioli on the side for dipping. Pairs well with grilled proteins, crusty bread, or as part of a vegetable platter.
Common Mistakes
Do not skip scooping the fuzzy choke center to avoid an unpleasant grainy texture.
Do not skip the initial boiling step to avoid tough, undercooked artichokes on the grill.
Do not oversaturate artichokes with oil before grilling to avoid excessive flare-ups or soggy texture.
Substitutions
Dairy-Free Swaps
substitute adds tanginess, reduces richness
Full guide →adds umami without dairy
Full guide →General Alternatives
FAQ
Can I make the aioli without fresh garlic?
Yes, substitute 1/2 teaspoon garlic powder for the fresh cloves. Reduce salt slightly as garlic powder is concentrated. The flavor will be less bright but still delicious.
What if my artichokes are very large?
Increase boiling time to 25-30 minutes, testing with a fork for tenderness. You may need to boil in two separate batches to avoid overcrowding the pot.
How long will cooked grilled artichokes keep in the refrigerator?
Store in an airtight container for up to 3 days. Reheat gently in a skillet with a little oil or on the grill for 2-3 minutes to restore texture and warmth.