Grilled Summer Artichokes

These grilled artichokes make a perfect summer appetizer. Make them ahead for effortless entertaining!

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  • Makes: 8 servings
  • Serving Size: 1/2 artichoke and 2 tablespoons mayo
  • Hands On: 20 mins
  • Total Time: 55 mins

Grilled Summer Artichokes

Directions

  1. For mayo, in bowl whisk together mayonnaise, espelette pepper, lemon zest, lemon juice, garlic powder, and 1/8 tsp. kosher salt until combined. Cover and refrigerate until ready to use.
  2. To cook artichokes, bring a large pot of salted water to boiling. Add garlic cloves and lemon halves, squeezing lemon juice into pot before dropping in halves. Add artichokes; bring water to a simmer and cook about 25 minutes or until tender when pierced with a paring knife. Drain and transfer cooked artichokes to cutting board to cool.
  3. Heat grill to high. Cut artichokes in half lengthwise; scoop out choke and some of the soft inner leaves from around each heart. Season remaining parts with 1/4 tsp. kosher salt and 1/4 tsp. black pepper; drizzle with olive oil.
  4. Place artichokes on grill, flat sides up; cook about 4 minutes or until golden brown and lightly charred on one side. Turn; cook 4 minutes more or until grill marks appear. Serve with mayo for dipping. Top with additional pepper and/or rosemary, if desired.

From the Test Kitchen

To make ahead, prepare artichokes through Step 2. Wrap in plastic wrap; chill for up to 2 days. Continue as directed.

If the grilled artichokes need to be reheated, place them in a baking dish, cover lightly with foil and reheat in a 350 degrees F oven 10 to 15 minutes or until warm.

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Nutrition Facts (Grilled Summer Artichokes)

  • Per serving:
  • 264 kcal ,
  • 24 g fat
  • (4 g sat. fat ,
  • 13 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 12 mg chol. ,
  • 305 mg sodium ,
  • 11 g carb. ,
  • 5 g fiber ,
  • 1 g sugar ,
  • 3 g pro.
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