Grilled Artichokes with Gochujang Aioli

Grilled artichoke half served with gochujang aioli

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!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Side Dish

Cuisine: American

Keyword: gochujang aioli, gochujang mayonnaise, grilled artichoke

Servings: servings

Ingredients

Gochujang Aioli

1/2 cup mayonnaise or vegan mayo
4 tsp gochujang Korean chili paste (make sure there's no wheat if you are gluten free
1 tbsp lemon juice
1/4 tsp garlic power
1/8 tsp sea salt

Grilled Artichokes

4 Ocean Mist Farms whole artichokes
1 lemon halved
2 tbsp olive oil or your favorite cooking oil
Salt and pepper to taste

Instructions

Combine all ingredients for the gochujang aioli in a bowl and whisk to combine. Place in the refrigerator while you cook the artichokes.
Bring a large pot of water to a boil. Salt generously.
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 veggie 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.
Place the artichokes in the boiling water, cover, and simmer for 15-20 minutes.
Drain then place the artichokes cut side down on a kitchen towel to dry.
Preheat the grill to medium high heat, and combine olive oil, lemon juice, and salt and pepper in a small bowl.
Brush the artichokes all over with the olive oil mixture.
Place the artichokes cut side down on the grill. Cover and grill for 8-10 minutes until charred with grill marks.
Serve warm with gochujang aioli.

Video

Notes

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

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.

Nutrition