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Fresh artichokes are coated in TSTE® Organic Extra Virgin Olive Oil and TSTE® Vik's Garlic Fix and then grilled to perfection. Dip your garlic artichokes in lemon aioli for light citrus accents and a delectable final touch.
From TSTE®2 TBS TSTE® Vik's Garlic Fix, divided 1 tsp TSTE® Italian Herb Spice Blend 2 tsp TSTE® Brazilian Petite Sea Salt 1/4 cup TSTE® Organic Extra Virgin Olive Oil
From the Grocer2 lemons 1 cup mayonnaise 6 artichokes
PREPARE the aioli sauce in advance. Zest and juice a lemon. In a small bowl, mix together 1 tsp of the lemon zest, all of the juice, and mayonnaise. Season with 1 TBS TSTE® Vik's Garlic Fix and TSTE® Italian Herb Spice Blend. Refrigerate overnight (or for at least 3 hours) to allow the flavors to meld. TRIM artichokes: using kitchen shears cut off the tip of each leaf and the stem. Using a serrated knife, cut each artichoke in half. BRING a large pot of water (enough to cover artichokes) to a rolling boil. Add artichoke halves, the juice of the second lemon, and TSTE® Brazilian Petite Sea Salt. Reduce heat, cover, and simmer 20 mins, or until tender. PREHEAT a grill to medium heat. Pat artichokes halves with paper towels to dry. Brush both sides of each artichoke half with TSTE® Organic Extra Virgin Olive Oil and liberally coat the cut sides with remaining TBS of TSTE® Vik's Garlic Fix. Place artichoke halves cut-side-up on the grill. Grill artichokes for about 20 mins (flipping sides every 5 mins) or until both sides begin to show grill marks. Plate. Serve with aioli dipping sauce.
Yield: 6 artichokes Total Time: 1 hr Prep: 20 mins Cook: 40 mins
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