| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 2 artichokes |
Ingredients
- 1/8 cup fresh squeezed lemon juice
- 2 1/2 tablespoons Dijon mustard
- 3/4 ounce long hot Calabrian peppers, stemmed and seeded
- 1 3/4 cups mayonnaise
- 2 artichokes
- 1/2 cup fresh squeezed lemon juice
- 1/4 cup plus 2 teaspoons salt
- 4 tablespoons canola oil
- 2 teaspoons fresh ground pepper
Instructions
- For the Calabrian pepper aioli: In a food processor, combine and puree the lemon juice, Dijon mustard and peppers. Fold the mayonnaise into the puree and mix well. Reserve.
- For the artichokes: Cut the artichokes in half lengthwise, splitting the stem. Remove the two bottom layers of leaves and, with a potato peeler, peel the stem until the outer fibers are removed. With a small spoon, dig out the inner fibers at the center of the artichoke.
- Submerge the artichokes in a bowl of cold water and add the lemon juice to prevent browning.
- Bring 1 gallon water to a boil and add 1/4 cup of the salt, stirring until dissolved. Add the artichoke halves to the boiling water and cook until a fork inserts easily into the stem, 10 to 15 minutes, depending upon the size of the artichoke. Remove from the boiling water and place in ice cold water to chill.
- Heat a char broiler or wood-fired grill. Brush the cut side of the artichokes with the oil, season with the remaining 2 teaspoons salt and the pepper. Place cut-side down on the grill and cook until heated through.
- Serve with the Calabrian pepper aioli.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1745 |
| Total Fat | 185 g |
| Saturated Fat | 25 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 9 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 79 mg |
| Sodium | 1504 mg |
Reviews
My favorite artichoke recipe! So delicious!
Great recipe, I didn’t have a grill so used my iron skillet they turned out great.
Incredible
We really liked this recipe. We could not find the Calabrian peppers so we used some home-grown New Mexico Chilies. The Aioli matched the Artichokes perfectly. Careful not to overcook the Artichokes!