Chef Judi’s Char Grilled Artichokes

  • Chef Judi Gallagher
  • 0

This is a perfect dish for football season if you serve the mini artichokes with individual dipping cups for the Lemon tarragon aioli.

I found everything I needed at Fresh Market. Thanks to Tommy Bahamas for inspiring this dish.

I love to serve wild caught grilled salmon with a blueberry sauce as a perfect Labor Day good bye to summer meal…well, at least a goodbye to our friends up North.

For artichokes:


Herbs de Provence

Chopped parsley

Lemon aioli

Prepare the artichokes, using a sharp knife cut ¼ off the top. On the bottom trim 1/3 and remove small leave. Place in deep pot with boiling water and steam about 20-25 minutes depending on size of artichokes and when leaves are tender and easy to remove.

Herb de Provence Vinaigrette

¼ cup red wine vinegar

¼ cup raspberry vinegar

1 ½ TBSP. minced garlic

3-4 TBSP. fresh squeezed lemon juice

8 ounces grated Parmesan cheese

¼ cup herb de Provence with Lavender (I mix the lavender into the herbs)

2 TBSP. Granulated sugar

½ ounce honey

2 tsp. Hawaiian Sea Salt

2 ½ cups olive oil

1/8 cup Dijon mustard

1 tsp. fresh ground pepper

Combine all ingredients except olive oil. Use an immersion blender for one minute. Slowly incorporate oil. Set 1 -2 cups aside.

In a large casserole dish lay artichokes heart side up and cover with Vinaigrette. Marinate at least 12 hours

Place halves face down on the grill or grill pan for about 3 minutes rotate and grill on other side

Remove and drizzle seasoning

Sprinkle with chopped parsley and serve with Lemon Tarragon Aioli

Lemon Tarragon Aioli

3 cups mayo

2 TBSP. garlic puree

3 TBSP. zest of lemon

2 TBSP. fresh tarragon

Whisk all ingredients together. Will last 2 days in refrigerator.