Our first experience with grilled artichokes was right after we moved to California. Our friends in Sonoma broke out the grill and made a huge platter of grilled artichokes with homemade aioli. You fill the cup, formed by cleaning the fuzzy choke before grilling, to hold the aioli for dipping. It was so much fun sitting on the patio in the sun picking the charred leaves from the grilled artichokes and dipping the leaves into creamy lemon aioli. The best part - after you’ve finished all the leaves, the tender artichoke heart is already coated in aioli.
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