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grilled artichokes italian marinade recipe

Grilled Artichokes with Lemon-Garlic Aioli

This smoky Italian-style side dish features tender artichokes grilled to perfection, enhanced with a tangy lemon-garlic aioli or a fresh parsley vinaigrette. The grilling process adds a caramelized flavor, while the heart and stems stay juicy and tender.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: Italian, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 medium artichokes
  • 2 lemons
  • 4 garlic cloves finely grated
  • 1 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 1/2 cup grated Pecorino or Parmesan optional
  • 2 tbsp chopped flat-leaf parsley
  • 1/2 cup mayo for aioli
  • 2 tbsp lemon juice for aioli
  • 1/2 tsp lemon zest for aioli

Method
 

Trim the Artichokes:
  1. Snap off the tough outer leaves and trim the top third of the artichokes using a serrated knife. Peel the stems using a vegetable peeler, and rub the cut surfaces with lemon to prevent browning.
Prepare the Pot for Par-Cooking:
  1. Bring a pot of water to a boil. Add lemon slices, garlic, salt, cracked pepper, and a drizzle of olive oil to infuse flavor.
Par-Cook the Artichokes:
  1. Lower the heat to simmer and cook the artichokes until the leaves pull away easily (12 minutes for quarters, 20-30 minutes for halves). Drain upside down to remove excess water.
Grill the Artichokes:
  1. Preheat the grill to medium-high heat and oil the grates. Place the artichokes cut-side down and cook for 4-6 minutes until deep golden marks form. Flip them if needed and cook for another minute or two.
Make the Aioli (optional):
  1. In a small bowl, whisk mayo, lemon juice, lemon zest, and grated garlic to make a smooth lemon-garlic aioli.
Finish and Serve:
  1. Drizzle the grilled artichokes with the lemon-garlic aioli or a parsley vinaigrette. Serve warm or at room temperature with a sprinkle of parsley for extra freshness.

Notes

  • Use fresh, firm artichokes for the best texture.
  • If making ahead, par-cook and store artichokes in the fridge, then finish grilling just before serving.
  • You can substitute the aioli with a parsley vinaigrette for a lighter option.