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Grilled Baby Artichoke Spiedini with Lemon-Thyme Aioli Recipe

  • 4servings
  • 15minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lemon , halved

  2. 12 fresh baby artichokes

  3. 1/2 cup olive oil

  4. 1 large garlic clove , crushed and minced

  5. kosher salt and freshly cracked black pepper

  6. For the aioli:

  7. 1/2 cup good quality mayonnaise

  8. 1 tablespoon lemon juice , freshly squeezed

  9. 1/2 teaspoon lemon zest

  10. 1 teasoon fresh thyme leaves

  11. kosher salt , Pinch sugar

Instructions Jump to Ingredients ↑

  1. Mix all the ingrediants for the aioli in a small bowl. Cover and refrigerate for at least an hour.

  2. Squeeze juice from lemon into bowl of cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.

  3. Steam the artchokes auntil crisp-tender, about 6 minutes. Drain; pat dry.

  4. Prepare barbecue (medium heat). Mix oil and garlic in small bowl. Skewer artichokes and brush artichokes with some of garlic oil. Season with salt and pepper.

  5. Grill until tender and charred in spots, about 5 minutes per side. Transfer artichokes to platter.

  6. Serve artichokes warm or at room temperature, offering lemon thyme aioli alongside.

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