Grilled artichokes with lemony garlic & thyme aloli recipe

Pinterest LinkedIn Tumblr +

  • Yield: 4 artichokes
  • Total Time: 45 Minutes


For the Artichokes
  • 4 large artichokes
  • 1 lemon juice
  • 4 tbsp olive oil
  • ¾ tsp salt
For the Aioli
  • 4 tbsp vegan mayonnaise
  • 1 clove garlic
  • 1½ tbsp lemon juice
  • 1 tsp lemon zest
  • ½ tsp fresh thyme
  • ¼ tsp salt
For the Pangrat Tato
  • 90 g stale ciabatta bread
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 clove garlic
  • 2 tbsp chopped parsley
How to Make It
  1. Halve the artichokes and trim off the tips of the leaves. Remove the chokes and steam the artichokes in a steamer for 20 minutes.
  2. For the marinade, mix together the lemon juice, oil and salt. Add the still hot artichokes and marinate for at least 20 minutes.
  3. For the aioli, finely chop or crush the garlic and combine with the other ingredients. Mix until smooth.
  4. For the pangrattato, cut the ciabatta into slices. Coat the slices with olive oil and toast over direct heat for 1–2 minutes. Combine with the other ingredients in a mortar and crush finely.
  5. Sear the artichokes on their cut side over direct heat for 3–4 minutes. Turn them 45 degrees and leave them on the grill for another 3–4 minutes to develop char marks.
  6. Top the artichokes with pangrattato and serve with the aioli.

Comments are closed.