I’ve always really loved artichokes. In fact, I’m getting choked up just thinking about them. When I was growing up, my mom would steam giant California grown artichokes and serve them with drawn butter and lemon. As a kid I would peel and dunk the leaves as quickly as I could to get to the heart, which everyone knows is the best part. It’s safe to say not much has changed, to this day I am still very efficient at eating artichokes.
A few nights ago I went to dinner with a few friends to Bandera, a restaurant on Michigan Avenue here in Chicago, and had the most amazing grilled artichoke appetizer. My friends had raved about it prior to my going, but I wasn’t prepared for how good it was going to be. I haven’t been able to stop thinking of artichokes since then. Artichoke season runs from March to May and and again to a smaller degree in October. So right now is prime artichoke makin’ time! If you haven’t had grilled artichokes before, we are going to change that now.
So let’s talk about these chokes. Go ahead, fire off some questions. Are they easy? Yes. Do you have to have a grill? No, a grill pan works just fine. Will you want to drink all of the home made tarragon aioli before they finish cooking? Probably. What makes them so good? They are steamed first until they are tender, brushed with lemon zested olive oil, and then grilled to perfection. The grill gives them a smokey delicious flavor and adds a crispy yet tender texture to their leaves. And the tarragon aioli? That should probably have a post of its own! It is completely whole 30 and made using my homemade mayo recipe. It is tangy and refreshing, yet creamy and indulgent. You’ll be able to taste the fresh dill, tarragon, and garlic with every bite of artichoke. Once the artichoke is finished you may be left searching your pantry for anything else you could possibly dip in it.
Let’s get started. Okie Dokie Artichokey.
Step 1: All Choked Up. Start by rinsing your artichoke in cold water, then flip it over and shake all the water from its leaves. Trim an inch from the top of the artichoke and the the tip of the stem. Then, using sharp scissors or kitchen shears, snip off the spiky point from each of the leaves.
Step 2: Shave and a Haircut. Slice your artichoke in half using a large chef’s knife. Remove the furry, inedible center of the artichoke with a melon baller or spoon. Rinse the artichoke to remove all pieces of the furry choke, if needed.
Step 3: Get Steamy. Boil a large pot of water with a steaming basket inside. Make sure that the water is not high enough to enter the steaming basket. When the water boils, add your artichokes to the steaming basket and cover with a lid. Steam artichokes for 20 minutes. Remove from the water to a cutting board.
Step 4: Aioli. As your artichokes steam make your aioli. Follow the recipe for my whole 30 mayo here. When you finish the mayo, combine with garlic, tarragon, and dill. Blend into mayo for 20-30 seconds using your immersion blender or food processor. Once your aioli is blended drop in your capers. Taste your aioli, add salt if needed.
Step 5: Let me see ya grill. Remove artichokes from the pot to a cutting board. Combine lemon zest and olive oil. Brush the inside of chokes with the oil. Fire up your grill (or grill pan). Grill the artichokes with their flat side down for 15 minutes over medium high heat until charred.
Step 6: Now Dip, Baby Dip. Top artichokes with lemon zest and pinch of salt. Serve with tarragon aioli.
All Choked Up {Whole 30 Grilled Artichokes & Creamy Garlic Tarragon Aioli}
Ingredients
For the artichokes:
- 2 artichokes
- 1/3 cup olive oil
- Zest of a lemon (zest your lemon, set aside, then use the juice for the aioli)
For the aioli:
- 1 cup extra light tasting olive oil (you cannot use extra virgin olive oil)
- 1 large egg
- 1/2 lemon juiced
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon salt
- 3 sprigs fresh tarragon
- 2 tablespoons fresh dill
- 1 tablespoon minced garlic
- 1 tablespoon capers
Instructions
- Start by rinsing your artichoke in cold water, then flip it over and shake all the water from its leaves. Trim an inch from the top of the artichoke. Then, using sharp scissors or kitchen shears, snip off the spiky point from each of the leaves.
- Slice your artichoke in half using a large chef's knife. Remove the furry, inedible center of the artichoke with a melon baller or spoon. Rinse the artichoke to remove all pieces of the furry choke, if needed.
- Boil a large pot of water with a steaming basket inside. Make sure that the water is not high enough to enter the steaming basket. When the water boils, add your artichokes to the steaming basket and cover with a lid. Steam artichokes for 20 minutes. Remove from the water to a cutting board.
- As your artichokes steam make your aioli using directions below.
- Remove artichokes from the pot to a cutting board. Combine half of your lemon zest with olive oil. Brush the inside of chokes with the oil. Fire up your grill (or grill pan). Grill for the artichokes with their flat side down for 15 minutes over medium high heat until charred.
- Top artichokes with remaining lemon zest and pinch of salt. Serve with tarragon aioli.
For the aioli:
- Bring all ingredients to room temperature.
- Combine oil, egg, lemon juice, dijon, and salt into a wide mouth ball jar that is large enough to fit in the head of your immersion blender. (If you don't have a jar or immersion blender, you can also use a mixing bowl, blender, or food processor).
- Insert the immersion blender all the way to the bottom of your jar and turn it on. Blend on the bottom for about 30 seconds, until the whole bottom appears to be white and thickened.
- Slowly lift your immersion blender to continue emulsifying the top portion of the mayo. Blend until the mixture has thickened to your desired amount. About 1 minute total.
- Add more lemon juice or salt to taste. Next using your immersion blender or food processor combine with garlic, tarragon, dill. Blend into mayo for 20 -30 seconds. Once your aioli is blended drop in your capers.
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