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Grilled Baby Artichokes with Brown Butter Aïoli
Smoky, charred edges meet a rich, nutty dipping sauce in this elegant grilled appetizer. Baby artichokes are the secret here, as they skip the tedious prep of larger varieties since there's no fuzzy choke to remove. You'll boil them briefly until tender, then finish them on hot grates for that signature fire-kissed flavor. Paired with a homemade garlic and brown butter aïoli, it's a sophisticated starter that easily steals the show at any backyard barbecue.
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
- 1Melt the butter in a small saucepan over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until it smells nutty and turns a deep brown color. Pour it into a measuring cup and let it cool to room temperature for about 20 minutes.
- 2Squeeze one lemon half into a large bowl filled with cold water. Working with one baby artichoke at a time, slice off the top half inch and discard the tip.
- 3Trim 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.
- 4Pull 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 to prevent browning. Drop the halves into the lemon water and repeat with the remaining artichokes.
- 5Heat your grill to medium-high (400°F to 450°F). Bring a large pot of salted water to a rolling boil on the stove.
- 6Drain the soaking artichokes and drop them into the boiling water. 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. Surface moisture prevents proper charring on the grill.
- 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.
- 8With the processor running, 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. Transfer the aïoli to a small serving bowl.
- 9Toss the dried artichokes gently in a mixing bowl with the remaining 2 tablespoons of canola oil.
- 10Arrange 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 to a serving platter, scatter flaky sea salt over the top, and serve warm with the brown butter aïoli.
Notes
- Make ahead: You can trim and boil the artichokes up to a day in advance. Store them in an airtight container in the fridge until you're ready to grill.
- Safety: When making homemade aïoli with raw egg, ensure you use pasteurized eggs if serving to vulnerable populations.
- Storage: Keep leftover aïoli in the fridge for up to 3 days. It makes a fantastic sandwich spread or dip for roasted potatoes.