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Grilled Artichokes w/ Garlic Parmesan Aioli

Artichokes are a Springtime vegetable that offer a lot of versatility in the kitchen! You can quickly grill or boil them and have a light and refreshing dinner or snack in no time. Serve them with butter or an aioli and you'll be wishing you made seconds!

Grilled Artichokes w/ Garlic Parmesan Aioli:

Yield: 2 Servings

Cook Time: 45 Min


- 2 Large Artichokes, Rinsed, Ends Trimmed & Peeled

- 2 Tbsp Olive Oil

- 1 tsp Sea Salt

- 1 Garlic Clove

- ¼ Cup Mayonnaise

- 1/8 Cup Greek Yogurt

- 1/8 Cup Shredded Parmesan Cheese

- 1 Tbsp Balsamic Vinegar

- ½ Tbsp Dijon Mustard

- Sea Salt, To Taste

- Fresh Black Pepper, To Taste


1. Preheat grill to med-high heat.

2. Fill a large pot with water and add 1 tsp salt, bring to a boil on high heat.

3. Prep artichokes by cutting the prickly parts off the top (slice the first 2 inches of the artichoke off and discard), cut one inch off the stem and peel the stem area until it turns white.

4. Add artichokes, cover with lid and bring water to a simmer by lowering to medium heat.

5. Cook until artichoke stems are “fork tender” by inserting the fork into the deep part of the stem, about 25 minutes.

6. In the meantime, prepare aioli. In a food processor or blender, add mayonnaise, garlic, Greek yogurt, vinegar, cheese, and mustard. Blend until smooth and creamy. Season with salt and pepper if desired.

7. Once artichokes are finished, remove from water using tongs and let artichokes cool in a colander in the sink.

8. Cut artichokes in half and remove the center fuzzy parts inside the heart of the artichoke. (These parts are not very appealing to eat, and artichokes have better texture when you remove it)

9. Dry artichokes off with a paper towel and brush with olive oil. Season with salt and pepper. Oil the grill with a rag dipped in oil, and place artichokes on the grill with the flat side down.

10.Grill for 2-3 minutes until grill marks appear. Serve with garlic parmesan aioli, enjoy!


- Serve artichokes with some lemon wedges for additional flavor and eye appeal!

- Best served warm, simply peel each leaf and dip into aioli. The “meaty” part of the leaf is what you want to bite off and discard the rest of the leaf on a plate.

Click Link Below For Recipe:

Grilled Artichoke w: Garlic Aioli Recipe
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