Grilled Artichokes with Gruyère Aioli
Artichokes are a wonderful vegetable for grilling. With a bit of prep and a quick steam, they’re ready for the grill – just a couple of minutes per side gives them a wonderful flavor and texture. The hearts and interior meat of the leaves are perfect for dipping in this easy Gruyère aioli. Serve with grilled bread for an elegant al fresco appetizer.
- 1 clove garlic
- 1 lemon
- 1 cup mayonnaise
- 1 cup finely shredded Emmi Le Gruyère AOP, plus additional for garnish
- 4 tablespoons olive oil, divided
- Salt and black pepper
- 6 whole artichokes
- Parsley (optional)
- To prepare the Gruyère aioli, mince garlic. Sprinkle with salt and crush with the side of your knife to create a paste. Repeat this a few times. Place in a medium bowl.
- Cut lemon into quarters. Squeeze 1 teaspoon juice out of one lemon wedge and add to bowl with garlic. Reserve remaining lemon wedges for artichoke prep.
- Add mayonnaise, Gruyère and 2 tablespoons olive oil to garlic mixture. Mix well. Add salt and pepper to taste. Cover and refrigerate until ready to serve.
- To prepare artichokes, wash well. Set up a work surface with a cutting board, sharp knife, small metal spoon, large bowl of water and remaining three lemon wedges. Squeeze two lemon wedges into bowl of water. Trim artichoke stems so about 1 inch remains. You may also wish to trim the sharp ends of the outer leaves of each artichoke with kitchen shears, but this is optional. Cut each artichoke into quarters, cutting from top to stem through the center. Using a spoon, scrape out the hairy fibers (the choke) near the heart of each quarter. Immediately rub the cleaned artichoke quarter with the remaining lemon wedge to prevent browning and place in bowl of lemon water. Repeat with remaining artichokes.
- Steam artichokes in boiling water for 5 minutes. Remove and place on platter to prepare for grilling. Drizzle with remaining olive oil and season with salt and pepper.
- Prepare grill for direct high heat. Place artichoke quarters cut side down on grill. Cook 2-3 minutes per side, until nicely charred. Remove from grill. Arrange on a platter and garnish with fresh parsley and finely shredded Gruyère. Serve with Gruyère aioli for dipping.