Grilled Artichokes with Lemon Garlic Aioli
Each year I plant something in the garden I haven’t grown before. This year the new addition is artichokes.
Last May when discussing gardening with a group of gluten-free bloggers, the lovely Kim from Cook IT Allergy Free said she grows artichokes in Arizona. I had no idea they were a backyard garden friendly kind of thing to grow! I snagged 3 plants this spring and planted them in our garden.
So far we have beautiful silver-green plants that somehow look prehistoric. We don’t have actual artichokes yet, but I may have discovered why…
I was at Fahrmeier Farms in Lexington, Missouri recently and Lorin showed me the wonderful artichokes they are growing AND harvesting. Local artichokes in Missouri makes me giddy! Lorin’s hubby told me I needed to plant them very early in the growing season, which I did not. I may or may not get artichokes from my plants this year, but I’m going to keep trying.
So for now, I’m indulging in local artichokes that aren’t from my garden, but they are from nearby. It’s a treat to take them home, freshly harvested from the plant.
This dish is inspired by the $12 appetizer at NoRTH. While I’d like to eat theirs often, the closest location is across town and well, it’s $12. I can make many servings at home for that much. Instead of the lovely cheese NoRTH uses on top of theirs, I’ve used a sprinkle of Brazil Nut Parmesan. It’s optional, but makes a nice finish to one of my favorite grilled dishes.
- 4 whole artichokes
- 2 T. sea salt
- 2 t. olive oil
- In a large stockpot, bring to boil enough water to sufficiently cover the 4 artichokes.
- With a sharp knife, cut off approximately the top 1/4 of the artichoke.
- Using kitchen scissors, cut off the pointy tip of each leaf.
- Submerge in boiling water. Because artichokes float nicely, you may need to place something on top of them in the water. I use a pyrex saucer on top of mine to keep them under water.
- Boil for 8 to 10 minutes. Remove from water and allow to cool until they can be touched.
- Slice each artichoke in half.
- Using a spoon, remove the center portion of the artichoke (the choke). It is the slightly hairy look portion directly in the middle.
- Lightly brush each half with a bit of olive oil
- Grill until just lightly browned.
- Serve with a side of lemon garlic aioli and a sprinkle of Brazil Nut Parmesan.
- 1/2 cup raw sunflower seeds, dry
- 4 cloves garlic, minced
- 1/4 t. sea salt
- 1/4 cup lemon juice, plus additional to thin to desired consistency
- Grind sunflower seeds in high speed blender or food processor fitted with "S" blade until it is the consistency of a fine meal or coarse flour.
- In small bowl, combine all ingredients, mixing until well combined.
- Start with 1/4 cup lemon juice, adding additional if necessary. I prefer a thicker aioli, some like it thinner and will want to add a tablespoon or two more lemon juice.