Califonia Bountiful
Main Dish

Grilled artichokes with pesto aïoli

Chef Josh Korn
Paul Martin's American Bistro, Roseville

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Preparing the artichoke
2 artichokes
1 gallon water
1 cup Chablis (or your favorite white wine)
1/4 bunch Italian parsley, chopped
1/4 cup kosher salt
Juice of 1 1/2 lemons
1 1/2 bay leaves
1/4 yellow onion, diced
3 whole black peppercorns
3 cloves garlic, peeled

Grilling the artichoke
2 cooked artichokes, cut into halves
2 tbsp. olive oil
2 tsp. kosher salt
1 tsp. cracked black pepper
1 lemon, cut into halves and grilled
3 oz. pesto aïoli (recipe follows)

Pesto aïoli
3 oz. fresh basil leaves
1/4 cup walnut halves
1/4 cup grated Parmesan cheese
3/4 tbsp. chopped garlic
3/4 tsp. kosher salt
3 tbsp. olive oil
1 1/2 cups mayonnaise
3 tbsp. heavy cream


Preparing the artichoke
Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off the top third of the artichokes. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichokes stand upright. Rub cut surfaces with lemon to prevent discoloration.

Combine all ingredients except artichokes and bring to a boil in a large pot. Add artichokes and reduce heat to medium. Cook for 25 to 30 minutes or until a skewer pushes easily into the stem. Drain artichokes from liquid and allow to cool. Cut in half and remove the fuzzy centers (the choke part).

Grilling the artichoke
Brush cut side of artichoke with oil and season with salt and pepper. Place cut-side down on a hot grill. Brush other side of artichoke with oil and season. Grill cut-side down until well marked and crisp. Flip over and heat other side through. Place on a plate with grilled lemon half and pesto aioli.

Pesto aïoli
In a food processor, blend all ingredients together except oil, mayonnaise and heavy cream. Slowly add oil and puree until smooth. Remove from processor and take 1 cup of the basil pesto and mix with mayonnaise and heavy cream to make the pesto aïoli.

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