Grilled Artichokes with Garlic Aioli
Recipe type: Side, Vegetable, Appetizer
Cuisine: Italian, Spring, Summer
Prep time: 
Cook time: 
Total time: 
Serves: 4
Garlic aioli makes anything delicious, but it is especially good with grilled artichokes on a glorious spring day.
  • 4 Artichokes
  • Olive Oil
  • 1 Egg Yolk, at room temperature
  • 1 tsp. Dijon Mustard
  • about ⅓ c. Extra Virgin Olive Oil
  • 2-4 cloves of Garlic
  • about 1 tsp. Lemon Juice
  • Salt
  • Black Pepper
  1. Light your grill. I use a Weber.
  2. Trim the artichokes. Cut the top third off the top, peel the outer layer off the stem, and cut in half. Use a small spoon to remove the fuzzy choke and the prickly inner leaves. Rub with a little olive oil and place on grill. Grill until the heart is tender, about 45 minutes. If you want to speed up the grilling time, you can steam the chokes until almost tender and transfer to grill to finish.
  3. To make the aioli, place the egg yolk in a medium bowl and whisk until pale yellow and creamy. Add the mustard and whisk to incorporate. Slowly add the olive oil, while whisking. Add it drop, by drop at first, then in a slow thin stream. It helps to have someone else pouring the oil as you whisk. You can do this in a food processor, but I feel less guilt about eating way too much aioli if I make by hand. The mixture will emulsify as you whisk, keep adding oil until you reach your desired consistency. If your emulsion breaks, don't give up! It happens. See the notes to get back on track.
  4. Smash the garlic cloves with a pinch of salt, using mortar and pestle until it becomes a smooth paste. Alternatively, chop as finely as you can. Whisk the garlic into the mayonnaise. Ka-pow--the mayonnaise has now been transformed to aioli! Add lemon juice, salt, and pepper to taste.
  5. Serve the artichokes warm or at room (patio) temperature. Pull the leaves, one by one, and dip in the aioli, until you reach the heart. Slather the heart with aioli and ask yourself if there's anything better on this earth.
If your mayonnaise breaks, grab another bowl and another egg yolk. Whisk the egg yolk until pale and creamy and then slowly add the broken aioli, repeating the whole procedure. You'll end up salvaging the broken mayo and your end product will be just that much richer and more delicious with the addition of the extra yolk.
Recipe by strawberryplum at