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Grilled Baby Artichokes with Tarragon Lemon Aioli

574 A Roasted Baby Artichokes with Tarragon Lemon Aioli.JPG
574 A Roasted Baby Artichokes with Tarragon Lemon Aioli.JPG

Grilled Baby Artichokes with Tarragon Lemon Aioli


I absolutely love artichokes but have a true affinity to baby artichokes which are simply put, so darn cute! Grilled and served with this delectable tarragon lemon aioli, they are irresistibly delectable and cook up in half the time as their larger peers.

Yield: 4 – 6

Oven: N/A

Preparation time: 20 minutes

Cook Time: 8 – 10 minute

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1 1/2 pounds, approximately 12 in total, baby artichokes

1 lemon, cut in half, and juiced, lemon and juice added in two additions

vegetable or grapeseed oil, as needed to oil grill pan and artichokes for grilling

1 teaspoon roughly chopped fresh tarragon

1 garlic clove, minced

1/4 cup mayo



1.     In a large bowl, add cold water, both lemon halves and 1 tablespoon of lemon juice.

2.     Remove any stray or blemished leaves from the bottom of each artichoke. Using a knife, halve each artichoke from top to bottom straight through the stem. Transfer to the bowl of lemon water and repeat with the remaining artichokes.

3.     Generously oil a grill or grill pan and place over medium – high heat allowing to heat, approximately 2 minutes.

4.     Meanwhile, dry artichokes then generously oil, salt and pepper each.

5.     When the grill is hot, place artichokes, cut side down, on the grill pan allowing grill marks to appear, approximately 4 minutes. Rotate 160º after, and cook another 4 minutes until the second set of grill marks, or cross hatch, appears.

6.     Flip, and cook the second side until leaves freely pull from the heart, approximately 2 minutes.


To prepare tarragon lemon aioli:

7.     Meanwhile, in a small bowl, whisk together tarragon, garlic, mayo and 1 teaspoon lemon juice. Adjust seasoning to taste with addition lemon juice, tarragon or garlic as desired.


To serve:

8.     Transfer artichoke to a serving platter and serve alongside tarragon lemon aioli.


Kitchen Note: Consider garnishing grilled artichokes with chopped tarragon or tucking a few stalks behind them on the platter to add dimension.