Grilled Artichokes with Calabrian chili aioli

Grilled Artichokes with Calabrian Chili Aioli~Chef and a Baker
Grilled artichokes always suprise people with their delicate smoky flavor.  I would say that these artichokes are slightly sweet with an earthy overtone. They love to be paired with bright acids (vinegar or lemon) and when they are grilled the flavor goes into overdrive. I’ve paired these with a Calabrian chili aioli.
Calabrian chile peppers have smoky fruit notes and are considered a medium spicy chile pepper. The small pepper is often referred to as the Hot Calabrian chile pepper, small red cherry, and “Devil’s Kiss,” or as the pepper is known in Italy: Peperone Piccante Calabrese, which translates to ‘spicy pepper of Calabria’. When made into an aioli and used as a dip for the artichoke the added creamy heat makes the artichoke amazing.
Grilled Artichokes with Calabrian chili aioli
 
Prep time
Cook time
Total time
 
Grilled artichokes always suprise people with their delicate smoky flavor.  I would say that these artichokes are slightly sweet with an earthy overtone. They love to be paired with bright acids (vinegar or lemon) and when they are grilled the flavor goes into overdrive
Chef and a Baker:
Recipe type: Appetizer
Cuisine: American
Serves: 8
Ingredients
  • 3 Large artichokes
  • 2 lemons (quartered)
  • ½ cup olive oil
  • 2 Tablespoons fresh Italian parsley (chopped)
  • ½ cup Calabrian chili aioli
Instructions
  1. Using a knife or kitchen shears, cut off the sharp points of the artichoke leaves. Cut the stem about 1 inch from the bottom and pull off the small dry outer leaves from the base of the artichoke.
  2. Soak the trimmed artichokes in cold water for about 20 minutes to clean them. Simmer the artichokes upright with the lemons in a pot for about 30 minutes, do not boil them into mush, we need the artichoke to hold together for grilling.
  3. Remove the artichokes from the pot and cool at room temperature. Cut in half and lengthwise and scoop put the fuzzy choke. Get your grill hot. and brush each side of the artichoke with olive oil and grill for 4 minutes on each side.
  4. Place on a platter and dollop aioli in the center with a squeeze of the remaining lemon juice and sprinkle parsley on top.

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