Grilled Artichokes with Gochujang Aioli

Delicious and flavorful grilled artichoke recipe served with creamy, spicy gochujang aioli that’s so addicting! Grilling artichokes imparts a smoky flavor that makes a perfect crowd pleasing appetizer. Learn how to grill artichokes by following these simple steps!

Why You’ll Love This Recipe

Grilling season is quite long in Southern California so we try to take advantage of the weather and cook up as many dishes as we can on the grill. This artichoke recipe is one of our favorites and I like to make a bunch at a time so we can enjoy the leftovers for days as well.

While I’m used to enjoying grilled artichokes with garlic butter or lemon aioli, I recently started dipping the leaves in gochujang aioli and now I’m fully obsessed. The creamy spice of the aioli pairs perfectly with the smoky and delicate flavors of the grilled artichoke leaves. While it may seem a bit intimidating to prepare artichokes, I promise it’s actually easier than it looks and the end result is so worth it.

Not only that, this recipe is gluten free, dairy free, vegan, and paleo, making it suitable for various dietary restrictions!

Watch a Short Video of This Recipe

Key Ingredient Notes

• mayonnaise: This is the base for the gochujang aioli. You can also use vegan mayo to make this recipe vegan.
• gochujang: Also known as Korean red pepper paste. If you are gluten free, make sure to check the ingredients list to make sure there’s no wheat. I like this brand.
• lemon juice: Not only is lemon juice in the gochujang aioli, it’s also used to season the grilled artichokes, as well as keep them from browning when you prepare them.
• Ocean Mist Farms globe artichokes: Ocean Mist Farms grows my favorite artichokes: they are always beautiful, fresh, and come with meaty leaves. I highly recommend you find them at your local store to make this grilled artichoke recipe! They are always the highest quality.
• olive oil: I like to use olive oil, but you can use any other cooking oil you have on hand.

Step-by-Step instructions: How to Grill Artichokes

1. Combine all ingredients for the gochujang aioli in a bowl and whisk to combine. Place in the refrigerator while you cook the artichokes.
2. Bring a large pot of water to a boil. Salt generously.
3. While the water comes to a boil, prepare all the artichokes: Rinse the artichokes under cold running water. Remove loose leaves at the bottom of the artichoke, then use a sharp knife to cut 1 inch off the top and the bottom inch of the stem. Peel the tough outer layer of the stem with a paring knife or a vegetable peeler. Use kitchen shears to trim the pointy tips of the leaves. Slice the artichoke in half lengthwise. Use a small spoon (I used a grapefruit spoon) to scoop out the fuzzy center choke. Take half of a lemon and lightly squeeze and rub on the cut parts of the artichokes to keep from browning.
4. Place the artichokes in the boiling water, cover, and simmer for 15-20 minutes.
5. Drain then place the artichokes cut side down on a kitchen towel to dry.
6. Preheat the grill to medium high heat, and combine olive oil, lemon juice, and salt and pepper in a small bowl.
7. Brush the artichokes all over with the olive oil mixture.
8. Place the artichokes cut side down on the grill. Cover and grill for 8-10 minutes until charred with grill marks.
9. Serve warm with gochujang aioli.

Expert Tips

• Coat the cut sides of the artichokes as soon as you slice into them so they don’t turn brown.
• I like to trim the tips off the leaves, but this isn’t necessary and it’s mostly to make them visually appealing.
• The gochujang aioli is medium spicy. You can adjust the amount of gochujang for different spice levels.

Serving Tips: How to Eat Grilled Artichokes

Artichokes are so fun to eat and they are a great finger food appetizer. You peel each layer until you get to the best part, the tender and flavorful heart. If you’ve never eaten it before, here’s how to enjoy grilled artichokes.

• Place the artichoke halves cut side down. Peel the outer leaf and dip the inside tip of the leaf into the gochujang aioli.
• Bite and use your top teeth to scrape the tender meat off the end.
• Keep enjoying the outer leaves until you reach the softer, thinner inner leaves. You can actually eat the bottom half of these leaves.
• Once you reach the heart, you can enjoy it whole. The stem can also be enjoyed whole if it’s tender enough, or you may choose just eat the inner portion.

Storage Tips

• Once the grilled artichokes are cooled, place in an airtight container and refrigerate for up to 4 days. The gochujang aioli will last for up to a week in the refridgerator.

Recipe FAQs

Try These Artichoke Recipes!

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