Grilled Artichoke with Yogurt Sauce

This Grilled Artichoke recipe has a light, smoky flavor from the barbecue and comes with incredibly flavorful lemon aioli. If you're a fan of artichokes, you will love them grilled! Artichokes are tricky to clean and cook, but their physical appearance and flavors make them worth the effort.

After all, they're often referred to as the roses of the vegetable world. If you want to make a good impression with your cooking, artichokes should be on your menu. It's easy to follow and anyone can make it.

A simple tip: As you're cleaning the artichokes, dip the freshly cut parts into lemon water to slow down oxidation and browning. Most of the cooking will happen in boiling water, so be sure to salt it well (don't hold back!), and check that the stem is knife-tender before draining and cooling.

The stem is attached to the heart of the artichoke, which is where most of its "meat" is located but doesn't forget to nibble on and enjoy all flavors found in each leaf!

INGREDIENTS FOR THE ARTICHOKES

  • 4 large artichokes
  • 1 lemon
  • Kosher salt
  • 1/3 c. extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • Freshly ground black pepper

INGREDIENTS FOR THE YOGURT SAUCE

  • 1 c. raw pistachios
  • 1/4 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil
  • 3/4 c. plain Greek yogurt
  • 1 tsp. lemon juice 

INGREDIENTS FOR THE PISTACHIO TOPPING

  • 1/2 tsp. ground coriander
  • 1 tbsp. sesame seeds
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 c. finely chopped roasted pistachios
  • Lemon wedges, for serving
  • Garlic chips, for garnish


INSTRUCTIONS FOR GRILLED ARTICHOKES

  1. To clean the artichokes: Fill a large stockpot with water and squeeze in the juice of 1 lemon. Drop in the spent lemon halves. Using kitchen shears, trim off the spiny tips of artichoke leaves, periodically dipping cut areas into the lemon water to prevent oxidation.
  2. Use a chef’s knife to cut away the top inch of the artichoke and the fibrous bottom ½” of its stem. Use a paring knife or peeler to remove the fibrous skin on the stem of the artichoke. Cut it in half lengthwise and remove the fuzzy choke center with a spoon. Remove all purple inner leaves.
  3. Rinse under cold water, cleaning out the area surrounding the choke and between outer leaves then place into lemon water along with remaining artichokes.
  4. Bring artichokes and kosher salt to a boil in a large pot over medium-high heat. Lower heat to medium and cook covered until stems are knife-tender 15 minutes. Drain and cool.
  5. In a small saucepan, heat oil and garlic over medium-low heat until the garlic chips turn lightly golden. Remove from heat immediately and sprinkle with salt. Set aside.
  6. To make the yogurt sauce, start by grinding the pistachios and salt together in a food processor. Then, add oil to form a smooth paste. Finally, transfer the mixture to a medium bowl and stir in the yogurt and lemon juice.
  7. Prepare the pistachio topping: In a small skillet over medium heat, lightly toast coriander, sesame, salt, and pepper until fragrant and golden. This should take about 1 minute. Afterward, transfer the ingredients to a small bowl. Add in pistachios, salt, and pepper mixture to taste.
  8. Preheat the grill to medium heat. Rub garlic oil all over the artichokes, and then sprinkle salt and pepper on them. Put them on the grill cut-side down, and cook until they're lightly charred on one side which should take 5 to 7 minutes.
  9. Once that happens, flip them over and let them cook for an additional 5 minutes so the other side can get charred too.
  10. Serve artichokes with a squeeze of lemon, topped with yogurt sauce, pistachios and garlic chips.

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