Best 8 Grilled Artichokes With Worcestershire Aioli Recipes

GRILLED ARTICHOKES WITH LEMON GARLIC AIOLI

Steps:

• Make the artichoke dipping sauce. Make the lemon garlic aioli by combining all ingredients in a bowl and mixing well to combine. Cover and place in the refrigerator until ready to serve.
• Prep the artichokes. Trim the top inch off of your artichokes with a sharp knife. Cut each artichoke in half, then use a large metal spoon to scoop out the center choke (the fuzzy hair attached to the heart).
• Steam the artichokes. Preheat a large pan of water with a steam basket attached to it and bring the water to a boil. Place the artichokes in the steam basket over the boiling water. Cover the pan with a lid, and steam the artichokes for 8-10 minutes.
• Preheat the grill. As your artichokes are steaming, preheat your grill to 450 degrees Fahrenheit (high heat).
• Season the artichokes, and prep for the grill. After the artichokes are done steaming, remove them to a cutting board or baking sheet. Drizzle the cut sides with olive oil and season with salt and pepper.
• Grill the artichokes. Place the artichokes cut side down directly on the grill and grill for 4-5 minutes. Flip them over and grill them on the back side for an additional 4-5 minutes for a total cook time of 8-10 minutes.
• Serve hot. Remove the artichokes from the grill. Remove the lemon garlic ailoi from the refrigerator and serve immediately with the sauce and garnish with a lemon cut into wedges.

GRILLED ARTICHOKES WITH LEMON AIOLI DIPPING SAUCE

Steps:

• In a small bowl whisk all of the aioli ingredients except herbs. Store in the fridge, covered for up to 24 hours. Sprinkle freshly-cut herbs on top right before serving.
• Fill a large (8-quarts or more) pot with water, 2/3 of the way up, and bring to a boil.
• Trim one artichoke at a time, making sure to rub all of the freshly cut parts with a halved lemon as you go, to prevent discoloration. First cut off the very tip of the stem. Next, carefully slice off or shave (with a vegetable peeler) the tough outer skin of the stem. Using your scissors and starting at the bottom of the artichoke, snip off the thorny tip of each leaf (about 1/2 inch) until you get to the top of the artichoke, where the leaves are too crowded to separate.
• Lay the artichoke on its side and slice it in half, starting from the stem. Don't forget to keep wiping the cut parts with lemon. Lay each half cut-side down and slice off 3/4 of an inch from the top, to remove the last bunch of thorny tips. Lemon, lemon.
• Carefully drop the artichoke halves into the boiling water. When it returns to a boil, cover the pot and cook the artichokes for 20 minutes. Don't worry if they aren't all completely submerged. Those parts will cook in the steam. Using tongs, gently transfer the artichoke halves, cut side down, to a bowl (letting the water drip off of them) and let them cool for 15-20 minutes. When they're cool enough to handle, use a teaspoon to carefully scoop out the chokes (the hairy part near the heart). They artichokes are now ready for grilling or you can refrigerate them, covered with plastic wrap, for up to 48 hours before grilling them.
• Heat the grill to medium-high. (If you chill the artichokes overnight, allow them to sit at room temperature for 1/2 hour before proceeding.) Brush artichokes generously on both sides with olive oil and season with salt and pepper, to taste. Grill artichokes for about 5 minutes per side, outside first, until the cut side has grill marks and is nicely browned in spots.
• Serve the artichokes warm or at room temperature. I like to set the artichoke halves out on a big platter and let everyone help themselves. Make sure each person has a small plate, a fork and knife to eat the heart, and a small bowl of aioli for dipping. I usually put out one or two large communal bowls for the discarded leaves.

A HOW TO GUIDE FOR GRILLING ARTICHOKES AND GARLIC AIOLI RECIPE

Steps:

• Prep the artichokes by cutting off the tips of the leaves and any little thorns with kitchen scissors. Slice about 3/4 inch to an inch off the tip of the artichoke with a serrated bread knife. Pull off any smaller leaves towards the base and on the stem. Cut off the excess stem, leaving about a 1-inch stem on the artichokes. Rinse the artichokes in running cold water gently working your fingers into the petals of the artichoke to loosen and open them up a bit.
• Place a small amount of water in a large pot for steaming. Add a cut-up lemon and 3 whole garlic cloves that have been crushed into the water. Bring to a boil.
• Place a steamer basket in the pot and add the artichokes top down. So that the trimmed pieces are facing downward and the stem is facing up. Steam for 25-35 minutes or longer, until the outer leaves can easily be pulled off.
• Remove the cooked artichokes and cut them in half. Scoop out the rough fibers from the center of each half.
• Preheat the grill to medium-high.Brush each steamed artichoke half with a bit of olive oil and place face down on a hot grill for about 5 minutes
• Combine mayo and sour cream. Add the zest and juice of one lemon and 3 minced garlic cloves. Season with salt and pepper.

FIRE ROASTED ARTICHOKES WITH HERB AIOLI

Steps:

• Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.
• To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.
• Preheat a grill.
• Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli and caviar of choice.

GRILLED ARTICHOKES WITH PARSLEY AND GARLIC

Steps:

• Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
• Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
• Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
• Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
• Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
• Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
• Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.

GRILLED ARTICHOKES WITH SESAME DIPPING SAUCE

Steps:

• For dipping sauce:
• Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold.
• For artichokes:
• Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
• Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges. (Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.)
• Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper. Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
• Transfer artichokes to platter and serve with dipping sauce.

GRILLED GARLIC ARTICHOKES

Steps:

• Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
• Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
• Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
• Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

GRILLED ARTICHOKES WITH WORCESTERSHIRE AIOLI

Steps:

• Cut artichokes in half (into quarters if large).
• Steam until tender and leaves are easy to pull off.
• (Or boil, or microwave).
• Combine melted butter and garlic.
• Set aside.
• Meanwhile, combine remaining ingredients and keep chilled until ready to use.
• Heat grill or grill pan.
• Brush cut side of artichoke with butter and garlic.
• Place cut side down on grill and grill until hot and nice dark grill marks appear.
• Serve with aioli for dipping.