Tarragon-Lemon Aioli Served With Grilled Artichokes

Name: Tarragon-Lemon Aioli Served With Grilled Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the grilled artichokes; 4 large globe artichokes; 1 lemon, quartered; 3/4 cup olive oil; 4 cloves garlic, peeled and chopped; Salt and pepper; For the tarragon-lemon aioli:; 6 garlic cloves, peeled; 2 fresh egg yolks (at room temperature); 1 cup olive oil; 1 tablespoon fresh tarragon leaves, chopped; 1/2 teaspoon sea salt; 1 teaspoon fresh lemon juice

Servings: persons

For the grilled artichokes
4 large globe artichokes
1 lemon, quartered
3/4 cup olive oil
4 cloves garlic, peeled and chopped
Salt and pepper
For the tarragon-lemon aioli:
6 garlic cloves, peeled
2 fresh egg yolks (at room temperature)
1 cup olive oil
1 tablespoon fresh tarragon leaves, chopped
1/2 teaspoon sea salt
1 teaspoon fresh lemon juice

1
Trim the artichokes: Remove all the tough outer leaves and then, with a very sharp knife, cut off the top of the choke (about an inch) to remove the sharp tips. If you are lucky enough to have a artichoke with stalk, peel the stalk with a vegetable peeler.
2
Cut the choke in half lengthwise. With a spoon, scoop out the hairy choke, but be careful not to remove the heart. Put the chokes in a bowl with some lemon juice so they do not turn brown.
3
Heat your grill to high. In a pot of water, squeeze half of the lemon. Add the chokes and simmer for about 15 minutes until they are tender. You can also steam them, if you prefer. Remove the chokes from the water and drain.
4
Mix together the oil and garlic, then brush the mixture on the artichokes and place them on the hot grill.
5
Continue to brush the chokes with the garlic-oil mixture and keep turning them so that they do not burn. After a few minutes, remove them from the grill. Sprinkle with a little sea salt.
6
Place the tarragon leaves, garlic cloves, and salt in a clean mortar. (I always fill mine with hot water, pour it out, and dry it before using.)
7
Begin pounding with the pestle until the ingredients start to form an emulsion. This will take several minutes.
8
Add the egg yolks and continue to mix with the pestle.
9
When the egg yolks are incorporated, SLOWLY start to add the olive oil a few drops at a time; this will start to emulsify.
10
When all the olive oil has been added and you have a beautiful green mayonnaise, add the lemon juice and incorporate it into the emulsion. Then let it refrigerate and rest for a while.
11
This is the dipping sauce for the artichokes, and it should be made ahead of time. It's also good on a lot of other vegetables (like grilled fennel).

1235

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the grilled artichokes, 4 large globe artichokes, 1 lemon, quartered, 3/4 cup olive oil, and more.

Yes, Tarragon-Lemon Aioli Served With Grilled Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!