Fire Roasted Artichokes with Herb Aioli
Elevate your appetizer game with these smoky, tender Fire Roasted Artichokes with Herb Aioli! This recipe combines the elegance of perfectly grilled artichokes with the bold, creamy flavors of a fresh herb-infused dipping sauce. The artichokes are first simmered in lemon-infused water for a tender bite, then charred on the grill to perfection, adding a depth of flavor that’s both rustic and refined. The homemade herb aioli, a blend of zesty lemon, garlic, Dijon mustard, parsley, dill, and paprika, provides the perfect contrast to the smokiness of the artichokes. Whether you’re hosting a backyard barbecue or a gourmet dinner, this dish is a showstopping starter that’s sure to impress. Serve warm for the ultimate earthy and vibrant flavor combination!
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Recipe Information
Ingredients
- 4 whole Artichokes
- 2 whole Lemon
- 3 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 3 cloves Garlic, minced
- 1 cup Mayonnaise
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Paprika
- 6 cups Water
Instructions
Start by preparing the artichokes. Trim the stem to about 1 inch and peel away the tough outer leaves. Using kitchen shears, snip off the sharp tips of the remaining leaves.
Cut off the top 1 inch of each artichoke with a sharp knife. Slice one lemon in half and rub the cut artichoke surfaces with the lemon to prevent browning.
Fill a large pot with 6 cups of water and bring to a boil. Squeeze the juice of one lemon into the pot and add the squeezed lemon halves. Place the artichokes in the pot, reduce heat to a simmer, and cook for 20-25 minutes until the stems are fork-tender.
While the artichokes cook, prepare the herb aioli. In a small bowl, combine mayonnaise, minced garlic, parsley, dill, Dijon mustard, paprika, and the juice of the second lemon. Mix thoroughly, cover, and refrigerate until ready to serve.
Once the artichokes are cooked, remove them from the pot and let them cool slightly. Slice each artichoke in half lengthwise. Use a spoon to scoop out the fuzzy choke in the center and discard.
Preheat a grill to medium-high heat. Brush the cut sides of the artichoke halves with olive oil and sprinkle with kosher salt and black pepper.
Place the artichokes cut-side down on the grill. Cook for 5-7 minutes or until lightly charred. Flip them and grill for an additional 3-5 minutes on the other side.
Remove the artichokes from the grill and let them cool for a minute. Serve warm with the herb aioli on the side for dipping.
Nutrition Facts
Calories |
2552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.0 g | 296% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 8.2 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
