Grilled Baby Artichokes with Brown Butter Aïoli

Ingredients

• ½ cup unsalted butter
• 1 lemon, halved crosswise, divided
• 12 fresh baby artichokes
• 1 large egg
• 1½ Tbsp. fresh lemon juice (from 1 lemon)
• ½ tsp. Dijon mustard
• ½ tsp. kosher salt
• 1 large garlic clove, grated (½ tsp.)
• 5 Tbsp. canola oil, divided
• ½ tsp. flaky sea salt
• 1. Melt butter in a small saucepan over medium. Continue cooking, stirring occasionally, until butter is well browned and deeply fragrant, 6 to 8 minutes. Pour butter into a spouted measuring cup, and let cool to room temperature, about 20 minutes.

Instructions

1. 1Squeeze one lemon half into a large bowl filled with cold water. Take one artichoke and slice off the top half inch, discarding the tip.
2. 2Trim the stem so only one inch remains attached to the base. Use a vegetable peeler to remove the tough outer layer of the trimmed stem.
3. 3Pull off the bottom leaves and any tough outer leaves until you reach the tender heart. Slice the prepped artichoke in half lengthwise and rub the exposed cut sides with the second lemon half.
4. 4Drop the artichoke halves into the lemon water. Repeat this trimming and soaking process for the rest of the artichokes.
5. 5Heat your grill to medium-high, targeting 400°F to 450°F. Bring a large pot of salted water to a rolling boil on the stove, then drain the soaking artichokes.
6. 6Drop the drained artichokes into the boiling water and cook for about 5 minutes until they are nearly tender. Drain them, rinse under cold water to stop the cooking, and pat them completely dry.
7. 7Combine the egg, fresh lemon juice, Dijon mustard, kosher salt, and grated garlic in a mini food processor. Pulse about 15 times until the mixture is smooth.
8. 8Turn the processor on and slowly stream in the cooled browned butter along with 3 tablespoons of canola oil. Continue blending for about 1 minute until the mixture becomes a thick, creamy emulsion.
9. 9Transfer the finished aïoli to a small serving bowl and set it aside.
10. 10Place the dried artichokes in a mixing bowl and toss them gently with the remaining 2 tablespoons of canola oil.
11. 11Arrange the oiled artichokes directly on the hot grill grates. Close the lid and cook for 4 to 5 minutes per side until they develop clear grill marks. Transfer them to a serving platter and scatter flaky sea salt over the top.
12. 12Serve the warm grilled artichokes immediately with the brown butter aïoli on the side.

Fast Categories