Grilled Artichokes with Worcestershire Aioli
Smoky, tender, and irresistibly savory, Grilled Artichokes with Worcestershire Aioli is the ultimate crowd-pleasing appetizer or side dish. This recipe combines the earthiness of fresh artichokes charred to perfection on the grill with a zesty, creamy aioli infused with Worcestershire sauce, Dijon mustard, and a hint of paprika. The artichokes are first boiled with lemon to ensure tender, melt-in-your-mouth leaves, then grilled to achieve those signature smoky flavors. Paired with the tangy and garlicky aioli, it’s a match made in culinary heaven. Perfect for summer barbecues or elegant dinner parties, this dish is as visually stunning as it is delicious. Garnish with fresh parsley for an extra touch of vibrancy and serve warm for an unforgettable dining experience.
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Recipe Information
Ingredients
- 4 whole Artichokes
- 2 whole Lemon
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 whole Garlic cloves
- 1 cup Mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Trim the artichokes by cutting off the top inch of the artichoke and the stem, leaving about 1 inch of stem attached. Remove tough outer leaves and snip the pointy tips of the remaining leaves.
Slice 1 lemon in half and rub the cut sides generously over the trimmed artichokes to prevent browning.
Bring a large pot of water to a boil and add the juice of 1 lemon, along with a pinch of salt. Add the artichokes and cook for 15 minutes or until a knife easily pierces the base.
Drain the artichokes and let them cool slightly. Once cool enough to handle, slice each artichoke in half lengthwise and use a spoon to scoop out the fuzzy choke in the center.
Brush the artichoke halves with 2 tablespoons of olive oil, and season with salt and black pepper.
Preheat a grill or grill pan over medium-high heat. Place the artichokes cut-side down on the grill and cook for 5-7 minutes per side, until nicely charred and tender.
Meanwhile, prepare the Worcestershire aioli by mincing the garlic cloves finely or using a garlic press. In a small bowl, whisk together the mayonnaise, minced garlic, Worcestershire sauce, Dijon mustard, remaining 2 tablespoons of olive oil, and paprika. Adjust seasoning with salt and pepper to taste.
Transfer the grilled artichokes to a serving platter and sprinkle with chopped fresh parsley, if desired.
Serve the artichokes warm with the Worcestershire aioli on the side for dipping. Enjoy!
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.9 g | 314% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 4086 mg | 178% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 9.0 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1748 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.
