Grilled Baby Artichoke Spiedini with Lemon-Thyme Aioli
From luisascatering 14 years ago
- 15 minutes to make
- Serves 4
Easy, very simple but very delicious way to prepare baby artichokes. Regular artichoke hearts can be used, just steam them longer so they are tender.
Ingredients
- 1 lemon, halved shopping list
- 12 fresh baby artichokes shopping list
- 1/2 cup olive oil shopping list
- 1 large garlic clove, crushed and minced shopping list
- kosher salt and freshly cracked black pepper shopping list
- For the aioli: shopping list
- 1/2 cup good quality mayonnaise shopping list
- 1 tablespoon lemon juice, freshly squeezed shopping list
- 1/2 teaspoon lemon zest shopping list
- 1 teasoon fresh thyme leaves shopping list
- kosher salt , Pinch sugar shopping list
How to make it
- Mix all the ingrediants for the aioli in a small bowl. Cover and refrigerate for at least an hour.
- Squeeze juice from lemon into bowl of cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.
- Steam the artchokes auntil crisp-tender, about 6 minutes. Drain; pat dry.
- Prepare barbecue (medium heat). Mix oil and garlic in small bowl. Skewer artichokes and brush artichokes with some of garlic oil. Season with salt and pepper.
- Grill until tender and charred in spots, about 5 minutes per side. Transfer artichokes to platter.
- Serve artichokes warm or at room temperature, offering lemon thyme aioli alongside.
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The Rating
Reviewed by 2 people-
I love the lemon in this recipe.
Five forks and a smile
Michael
trigger
in loved it
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