Charred Artichokes with Smoky Lemon Aioli

Charred Artichokes with Smoky Lemon Aioli
Staff Writer
Charred Artichokes with Smoky Lemon Aioli

John Lee

Charred Artichokes with Smoky Lemon Aioli

Charring artichokes gives them a smoky aroma, and a simple lemon aioli is the perfect accompaniment to this easy-to-make appetizer that will have your guests coming back for more. Try this recipe with baby artichokes, too; just be sure to adjust the cooking times appropriately.

Click here to see In Season: Artichokes.

4
Servings
175
Calories Per Serving
Deliver Ingredients

Ingredients

  • large globe artichokes, stems trimmed
  • Vegetable oil, for the grill or skillet
  • 1  Cup  aioli or good-quality store-bought mayonnaise
  • 3  Tablespoons  chopped fresh dill
  • 2  Tablespoons  drained capers, chopped
  • 1  Teaspoon  finely grated lemon zest
  • 2  Teaspoons  fresh lemon juice
  • 1/2  Teaspoon  smoked sea salt
  • 1/4  Teaspoon  smoked paprika
  • Hot sauce, such as Tabasco or Crystal, to taste
  • Freshly ground black pepper, to taste

Directions

Set a steamer basket in a large pot with a lid, fill with 1 inch of water, and bring to a boil over medium-high heat. Set the artichokes stem end down in the basket, cover, and steam until a knife meets no resistance when it pierces the stem of an artichoke, 20-25 minutes. Slice the artichokes in half lengthwise.

Heat a well-oiled grill or cast-iron skillet. Add the artichokes, cut side down, on the hot surface and let sit until they are slightly blackened. (Charred or just steamed, the artichokes can be served warm or slightly chilled.)

Meanwhile, in a medium-sized bowl, whisk the aioli, dill, capers, lemon zest and juice, sea salt, and paprika until well combined. Add the hot sauce, season with black pepper, to taste, and stir.

To serve, arrange the artichokes in 4 salad plates, and divide the aioli mixture among small bowls for dipping.

Nutritional Facts

Total Fat
17g
24%
Sugar
2g
2%
Saturated Fat
2g
8%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin A, RAE
46µg
7%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
55µg
61%
Calcium, Ca
18mg
2%
Choline, total
6mg
1%
Fluoride, F
3µg
0%
Folate, total
10µg
3%
Magnesium, Mg
7mg
2%
Phosphorus, P
6mg
1%
Selenium, Se
1µg
2%
Sodium, Na
489mg
33%
Water
49g
2%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.