Grilled Baby Artichoke Spiedini With Lemon-thyme Aioli Appetizers Recipes


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Grilled Baby Artichoke Spiedini With Lemon-thyme Aioli

Ingredients:

  • 1 lemon, halved
  • 12 fresh baby artichokes
  • 1/2 cup olive oil
  • 1 large garlic clove, crushed and minced
  • kosher salt and freshly cracked black pepper
  • For the aioli:
  • 1/2 cup good quality mayonnaise
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon lemon zest
  • 1 teasoon fresh thyme leaves
  • Kosher salt , Pinch sugar



  • Method:

  • Mix all the ingrediants for the aioli in a small bowl. Cover and refrigerate for at least an hour.
  • Squeeze juice from lemon into bowl of cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.
  • Steam the artchokes auntil crisp-tender, about 6 minutes. Drain; pat dry.
  • Prepare barbecue (medium heat). Mix oil and garlic in small bowl. Skewer artichokes and brush artichokes with some of garlic oil. Season with salt and pepper.
  • Grill until tender and charred in spots, about 5 minutes per side. Transfer artichokes to platter.
  • Serve artichokes warm or at room temperature, offering lemon thyme aioli alongside.





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