Reader Recipe: Grilled Baby Artichoke Spiedini With Lemon-Thyme Aioli
This recipe, submitted by our friend Luisa Ormonde of Luisa’s Catering in San Carlos, is simply mouthwatering. The presentation is pretty snazzy, too! Original post here. Serves 4.
For the artichokes:
- 1 lemon, halved
- 12 fresh baby artichokes
- 1/2 cup (Sigona’s Fresh Press) extra virgin olive oil
- 1 large garlic clove, crushed and minced
- kosher salt and freshly cracked black pepper
For the aioli:
- 1/2 cup good quality mayonnaise
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves
- Kosher salt
- Pinch sugar
Directions: Mix all the ingredients for the aioli in a small bowl. Cover and refrigerate for at least an hour.
Squeeze juice from lemon into bowl of cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.
Steam the artichokes until crisp-tender, about 6 minutes. Drain; pat dry.
Prepare barbecue (medium heat). Mix oil and garlic in small bowl. Skewer artichokes and brush artichokes with some of garlic oil. Season with salt and pepper.
Grill until tender and charred in spots, about 5 minutes per side. Transfer artichokes to platter.
Serve artichokes warm or at room temperature, offering lemon thyme aioli alongside.
BONUS: Click here for Luisa’s recipe for Luisa’s Fried Baby Artichoke Hearts