let’s get grillin’. [balsamic-marinated grilled artichokes]
Grilling season officially kicks off this weekend, which means these balsamic-marinated grilled artichokes should definitely be on the menu. I’m at a loss for words trying to explain how delicious these artichokes are, so you’ll just have to try them yourself. :) I highly recommend squeezing some charred lemon on top and dipping the leaves into pesto aioli – a winning combo!
balsamic-marinated grilled artichokes
- Artichoke and balsamic marinade recipe:
- ½ cup extra-virgin olive oil
- ½ cup balsamic vinegar
- 4 cloves garlic, crushed
- 2 Tbsp. Italian seasoning
- 2 tsp. salt
- 1 tsp. black pepper
- 4 small to medium artichokes
- Lemon slices, charred, for garnish
- Pesto aioli recipe:
- 1 cup (packed) fresh basil
- 2 Tbsp. pine nuts, toasted
- 1 small garlic clove
- ¼ tsp. salt, plus more to taste
- ⅛ tsp. black pepper, plus more to taste
- ⅓ cup extra-virgin olive oil
- ½ cup mayonnaise
- For the marinade:
- In a medium bowl, whisk together the olive oil, vinegar, garlic, Italian seasoning, salt and pepper until well combined. Set aside.
- For the pesto aioli:
- In a blender, pulse together the basil, toasted pine nuts, garlic, salt and pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer ¼ cup of the pesto to a medium bowl then whisk together with the mayonnaise. Season with additional salt and pepper, if needed. Chill in the refrigerator until ready to use. (You will have leftover pesto).
- For the artichokes:
- Fill a medium pot with 2 inches of water, then bring to a boil.
- While the water is heating, prepare the artichokes. Use scissors to snip away the pointy tips of the artichoke leaves. Trim the stems to 1-2 inches from the base of the artichoke so it sits flat when standing up. Cut off and discard the top ½ inch of the artichokes.
- Stand the artichokes cut-side up in the pot of boiling water then reduce heat to a simmer (make sure artichokes are standing upright and not on their side). Place the lid on the pot and steam artichokes 45 minutes to 1 hour, checking occasionally, until you're able to pull a off a leaf towards the inside of the artichoke. The artichokes can be a bit less cooked, as you will be cooking them further on the grill.
- Once the artichokes are done, remove from the pot and set aside until cool enough to handle.
- Pour the balsamic marinade into a large Ziploc bag, then add the full artichokes and marinade 4 hours or overnight, if time permits.
- Once ready to grill, remove the artichokes from the marinade and cut each in half.
- Spray a grill or indoor grill pan with oil, then heat over high heat. Once hot, place artichokes cut side down and cook until grill marks appear, roughly 2-3 minutes. Flip artichokes and char the other side another 1-2 minutes.
- Remove artichokes from the grill then once cool enough to handle, use a spoon or pairing knife to gently scoop out the fuzzy chokes and the small inner artichoke leaves.
- Quickly char the lemon slices on the grill or indoor grill pan, then set aside.
- Serve the artichokes at room temperature with charred lemons and pesto aioli.