I first had grilled artichokes in an Italian restaurant in Paris and fell in love with the flavor and texture. This isn’t the quickest side dish because you have to steam and then grill the artichokes, but it’s not difficult and the flavors are sensational.
4 small or baby artichokes
3 Tbsp. extra virgin olive oil
1 tsp. kosher salt
2 tsp. minced garlic
1/4 cup reduced fat mayonnaise
Trim all but about 1/2 inch of stem and trim the top inch of the pointy leaves of 4 baby or small artichokes. Steam them in about 2 inches of boiling water for 20 minutes, or until a knife slides easily into one of the stems. Meanwhile, preheat the grill. In a small bowl, combine 3 Tbsp. olive oil, 1 tsp. kosher salt, and 1 tsp minced garlic (about 2 cloves). Drain and run the artichokes under cold water to cool them. Slice them in half, top to bottom, remove the furry chokes from the center with a grapefruit spoon, and brush each side of the artichokes with the oil mixture. (Put them in a bowl to catch any extra oil, which you can use for basting.) Grill them for about 5 minutes per side until they are tender and charred in spots. Remove, squeeze 1/2 lemon over the artichokes, and serve with garlic aioli sauce or melted butter.
To make the sauce, combine 1/4 cup reduced-fat mayonnaise, juice of 1/4 lemon, 1 tsp minced garlic (or more to taste), and 1 tsp. olive oil.
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