I’ll be honest — for years, I avoided cooking artichokes because they felt intimidating. But one spring, I decided to give them a try, and now? Total obsession. When grilled, they turn smoky and tender, and that first dip into garlicky aioli? It’s like restaurant-level flavor from your backyard grill. I usually serve these when we’re having people over — but even on quiet nights, they feel like such a treat.

Ingredients

For the artichokes:

• 2 large globe artichokes

• 1 lemon, halved

• 2 tbsp olive oil

• Salt and pepper, to taste

For the garlic aioli:

• ½ cup mayonnaise

• 1 garlic clove, finely minced

• 1 tsp lemon juice

• Salt to taste

Instructions

1. Fill a large pot with water and squeeze in the juice of half a lemon. Bring to a boil.

2. Trim the artichokes: cut off the top inch and trim the stem. Snip the sharp tips from the leaves.

3. Boil artichokes for 20 minutes until tender. Drain and cool slightly.

4. Slice each artichoke in half lengthwise. Use a spoon to gently remove the fuzzy choke in the center.

5. Brush cut sides with olive oil, and sprinkle with salt and pepper.

6. Preheat your grill to medium-high. Grill artichokes cut-side down for 4–5 minutes, until lightly charred.

7. For the aioli, stir together mayonnaise, garlic, lemon juice, and salt. Chill until ready to serve.

8. Serve grilled artichokes warm with garlic aioli on the side for dipping.

Sarah’s Tips

• Artichokes can be boiled ahead of time and stored in the fridge until ready to grill.

• Add a pinch of smoked paprika to the aioli for extra depth.

• These make a great starter for a summer dinner party or a light veggie dinner with a side salad.

Nutrition (Per Serving):

• Calories: 210

• Protein: 3g

• Carbs: 9g

• Fat: 18g

• Fiber: 5g

• Sugar: 1g