Califonia Bountiful
Side Dish

Grilled artichokes with caper aïoli

Grilling adds a delicious smoked flavor to cooked artichokes. And when served with a dollop of aïoli? Amazing!

Russell Young
Executive chef, Hyatt Regency Monterey

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4 large artichokes
Kosher salt and freshly cracked black pepper
Olive oil
1/2 bunch parsley, chopped
1/4 cup grated Parmesan
4 cloves garlic, chopped
Juice of 2 lemons

1/4 cup mayonnaise
2 tbsp. capers
1 tsp. anchovy paste (optional)
Juice of 1 lemon
1/2 bunch parsley, chopped


For artichokes: Rinse artichokes under cold water. With a sharp, serrated knife, cut about 1 inch from the top of the artichoke. If desired, use kitchen shears to clip the thorns from the outer layer. Trim stems. Add 2 tbsp. salt to a large pot of boiling water and submerge artichokes for 20 to 25 minutes or until leaves become soft. Remove from hot water and place in a bowl of ice water to halt the cooking process.

Drain artichokes. Cut in half from top to bottom and remove the center choke (fibers) with a spoon. Toss artichoke halves with 1 tbsp. olive oil, and season to taste with salt and pepper. Place on a grill over medium heat and cook for 10 minutes. Remove from grill and toss with a mixture of parsley, Parmesan, garlic, lemon juice, 1 tbsp. olive oil, salt and pepper. Place on a serving tray and serve with aïoli.

For aïoli: Place mayonnaise, capers, anchovy paste, lemon juice and parsley in a small bowl and whisk until incorporated.

Serves 4

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