Grilled Artichokes with Sriracha Aioli

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This Grilled Artichokes with Sriracha Aioli recipe is a super easy appetizer that guests love! The slightly spicy, lemon and garlic aioli is the perfect complement to the sweet meatiness of the artichoke. It can be served either hot or cold, so it is a perfect easy make ahead appetizer. It is gluten-free, vegan, and always a crowd pleaser!

I am not sure what it is about the artichoke, but it is one of those things that always excites and delights. Maybe it is the satisfaction of pulling off each individual leaf, or scraping the bit of meat off, or maybe the leaves are just a means for enjoying the delicious aioli. All I know is it is one of the absolute easiest and gratifying appetizers to make. Plus, the fact that it is gluten-free, vegan, dairy free and low carb makes it an appetizer that almost anyone can enjoy!

This is a great addition to the table when you need another small nibble. It could be served alongside something like this Hummus or as a side dish with this vegan and gluten-free Vegetable Couscous with mint pesto. For the carnivores in your life, it would be a perfect start to a meal featuring these Flank Steak Pinwheels.

Ingredients

• Whole Fresh Artichoke
• Olive Oil or Avocado Oil (spray or regular)
• Mayonnaise (Avocado or Vegan Mayo if you want to keep it Vegan)
• Sriracha Hot Sauce
• Lemon
• Garlic

How to Prep the Artichoke

Prepping is really so easy. There are two different techniques, both of which are simple.

Technique #1- The Whole Artichoke

• Rinse your artichoke. Run the water onto the top of the artichoke so that it gets in between the leaves and rinses out any bits of grit that might be inside.
• Cut off the bottom half inch or so of the stem. This freshens it up and gets rid of the old cut edge.
• Peel the outer layer of the stem off.
• Pull off the bottom row of outer leaves. These leaves are usually scraggly and small and don’t have much goodness to offer.
• Use a sharp knife to cut the tip of the artichoke off. Cut about the top third off. Don’t worry, the meaty parts are low enough that you won’t cut off any of this deliciousness! Cutting off the top creates a flat surface to set your artichoke on while it steams.

Technique #2- The Minimalist Approach

• Run your artichoke under water as directed in technique #1 to rinse off any dirt.
• Cut off the bottom half inch of the stem to freshen it up and get rid of the old cut edge.
• Pull off the bottom row of outer leaves. These are usually small and scraggly and add no goodness.
• Use a large, sharp knife, cut the artichoke in half from the tip to the stem.
• Now it is ready to steam, cut side down.

Steaming the Artichoke

There are many different techniques for cooking artichokes. You can boil, grill, roast or steam them. In my humble opinion, the best way to get moist (ew, sorry), tender leaves is by steaming, and the best flavor by grilling. By doing both, the steamed grilled artichoke is the perfect combo!

Start by steaming It is so easy and requires only a stovetop and a medium to large pot with a lid.

If you have a steaming basket, you’re golden! Just add a few inches of water to the pot, so that it hits right at the bottom of the steamer basket. Place your artichoke, cut side down (with either the halves, or the whole with the top cut off) in the basket. Cover the pot with a lid and set the heat to medium so that the water gently simmers and steams the artichoke.

If you don’t have a steamer basket, no worries! In this case, the best prep technique for you will be to steam the whole artichoke. To do this, just fill the pot with about 2 inches of water and a large pinch of salt. Place your whole artichoke with the cut off top side down (as shown in the image for technique #1). Cover the pot with the lid, and turn the heat to medium so that the water is gently simmering and steaming the artichoke.

With both techniques, the heat should be set to medium so that there is enough water to steam for 20 minutes. Check the pot after 10 minutes to make sure you still have plenty of water.

After 20 minutes, check the doneness by inserting a knife into the stem. If it is tender and easily pierced, it is done!

What to do after it is Steamed

Turn the heat off and let it sit for a few minutes until it has cooled enough to be able to handle.

With the halved artichokes, you will be able to access and remove the feathery part that sits just above the heart as indicated in the image above. To remove this, take a spoon and gently slide it between where the bottom of the leaves meet the base, (where the line in this image is). Carefully slide your spoon in and lift and separate the feathery parts away from the heart. They should separate easily. Spoon out the little feathery hairs and a few of the very small inner leaves and you should have a little hollow spot in the middle.

At this point, your artichokes can be eaten, but I suggest you keep going on to the grilling step. If you would like to prep this ahead of time, you can do everything up until this step, and then make the sauce and then set the artichokes and sauce aside until you are ready to eat.

When you are ready to serve the artichokes, it is time to finish them on the grill. Since they are now tender from the steaming, it will only take a few minutes on a hot grill to char and smoke them a little. This adds so much flavor, it really is worth doing!

Finishing the Grilled Artichokes

Get your Grill going to about medium high heat. Spray your artichokes with avocado oil, or toss them in a little bit of olive oil. Sprinkle them with salt and pepper.

When the grill is ready, place the artichokes cut side down and let them cook. Check them periodically to make sure they aren’t getting too charred. Move them around to cooler spots on the grill if need be.

After about 10 minutes, they should be lightly charred and smoky and, >Voila<, grilled artichokes!

How to make the Sriracha Aioli

It really doesn’t get much easier and more flavorful than this spicy, lemon garlic aioli! Simply combine all the ingredients in a bowl and whisk until everything is fully incorporated and creamy. That is it!

If you are serving the grilled artichokes as a side dish, serve the aioli in individual ramekins. If you are serving it as a group appetizer, place the aioli in one larger bowl for dipping. Don’t worry, there is only 1 dip worth of meat on each leaf, so there will be no double dipping!

Place a large bowl nearby for the leaves. Watch them disappear!

Additional Notes and Tips

• These Grilled Artichokes can be served either hot or cold, so it is the perfect make ahead appetizer recipe that will give you one less thing to do at the last minute!
• Feel free to adjust the amount of Sriracha. This recipe is made for a low-moderate amount of spice, so if you know your guests like spice, feel free to add a little more. Or, if you have guests who are a little more sensitive to spice, feel free to add less, or eliminate the Sriracha altogether for a lemon garlic aioli.
• Don’t forget about the heart! This is the best part! If you are steaming the artichoke whole, after all the leaves have been pulled off, use your spoon, or a knife to gently cut the small hairy part away from the heart. You will be left with artichoke heart, the absolute coveted part! It is like the toy in the bottom of the cereal box (is that still a thing?!). The point is, don’t forget that part! Yum!
• Artichokes are in season in the Spring, so this is perfect brunch, or happy hour appetizer for Spring or early Summer.
• To choose, look for medium size artichoke with tightly closed leaves that feels heavy for its size. If it looks dry and the leaves are not tightly closed, it won’t be as fresh.

More Delicious Recipes

• Elote Dip– Another recipe that can be made ahead and then finished on the grill. A summer go to in our house!
• Air Fryer Brussel Sprouts with Gochujang Glaze and Yuzu Aioli– A new best way to eat brussel sprouts! So full of flavor and so easy!
• Mexican Chorizo Stuffed Grilled Peppers– Another delicious recipe for the grill.
• Honey Polenta Fries with Gorgonzola Sauce– An easy and delicious change up from potato fries!
• Rigatoni with Creamy Mushroom Marsala– Rich, creamy decadent and worth every calorie!
• Brownies with Salted Tahini Buttercream– So. Good.

I hope you enjoy these delicious Grilled Artichokes! I would love to hear from you in the comments below! Thank you and thank you for visiting Mollie in Montana~*! ♥️