A flavorful recipe for grilled artichokes pairs spicy-sweet gochujang aioli with tender, charred vegetables. The dish begins with preparing artichokes by trimming, halving, and removing the fuzzy center before boiling them until just cooked, then drying and grilling to achieve smoky grill marks. A simple marinade of olive oil, lemon juice, and seasoning enhances their natural taste. The creamy, spicy aioli—made with mayonnaise, Korean chili paste, and garlic—adds a bold contrast to the earthy, slightly bitter artichokes.
For the Gochujang Aioli: 1/2 cup mayonnaise or vegan mayo 4 teaspoons gochujang Korean chili paste (ensure that there is no wheat if you are gluten-free) 1 tablespoon lemon juice 1/4 teaspoon garlic power 1/8 teaspoon sea salt For the Grilled Artichokes: 4 Artichokes 1 lemon halved 2 tablespoons olive oil or your favorite cooking oil Salt and pepper to taste Directions Combine all ingredients for the gochujang aioli in a bowl and whisk to combine. Place in the refrigerator while you cook the artichokes. Bring a large pot of water to a boil. Salt generously. While the water comes to a boil, prepare all the artichokes: Rinse the artichokes under cold running water. Remove loose leaves at the bottom of the artichoke, then use a sharp knife to cut 1 inch off the top and the bottom inch of the stem. Peel the tough outer layer of the stem with a paring knife or a veggie peeler. Use kitchen shears to trim the pointy tips of the leaves. Slice the artichoke in half lengthwise. Use a small spoon (I used a grapefruit spoon) to scoop out the fuzzy center choke. Take half of a lemon and lightly squeeze and rub on the cut parts of the artichokes to keep from browning. Place the artichokes in the boiling water, cover, and simmer for 15-20 minutes. Drain then place the artichokes cut side down on a kitchen towel to dry. Preheat the grill to medium high heat, and combine olive oil, lemon juice, and salt and pepper in a small bowl. Brush the artichokes all over with the olive oil mixture. Place the artichokes cut side down on the grill. Cover and grill for 8-10 minutes until charred with grill marks. Serve warm with gochujang aioli. Note: This recipe was originally posted on oceanmist.com. Would you try this? submitted by /u/ask_OceanMistFarms [link] [comments]
