Fire-Grilled Mustard Artichokes

Three spoons with different spices

Looking for a healthy alternative to boiled artichokes that are drenched in butter and served with a lot of mayonnaise? Chef Martin Gilligan was kind enough to share his very popular recipe for grilled artichokes with us. What these delicious artichokes lose in fat, they definitely make up for in flavor. Try the inner artichoke leaves in a salad or on top of a burger, or just serve as is alongside a tasty beverage. You’ll need a grill (of course) and a mortal and pestle too, so now you’ve got reason to bring it down from the top shelf.

4 large artichokes (fresh)
1 regular lemon, juiced
1/4 cup canola, safflower, sunflower or vegetable oil
1 shallot, chopped fine
1 clove garlic, chopped fine
1 teaspoon mustard powder
1 tablespoon high-quality red wine vinegar
5 tablespoons extra virgin olive oil

1. Wash and remove the outermost leaves of artichokes and trim off the stem. Next, combine the lemon juice with two tablespoons olive oil and rub into the outsides of the artichokes. In a large pot for boiling, add one tablespoon sea salt and artichokes. Add water until artichokes are completely covered and pot is about 3/4 full. Boil for 25 to as much as 45 minutes. You will know artichokes are ready wnen outer leaves come off easily when you try to pull them off. Use gloves to test for done-ness! Option: you may also cook artichokes in a pressure cooker for 15-20 minutes.

2. Remove artichokes from heat and allow to cool on ventilated surface. Preheat grill to medium high heat. Once cool, trim away the stem so that it is flush with the base of the artichoke and then slice lengthwise, from tip of leaves to base, creating two large halves. Carefully scoop out all of the choke and discard.

3. With mortar and pestle, crush 1 rounded teaspoon sea salt to coarse texture. Add garlic and combine. Next, add the shallot and combine. Then add mustard powder and combine. Lastly add the red wine vinegar and combine. Mixture will be like wet sand. Transfer contents to a small bowl, add 1/4 cup oil and whisk.

4. With the cut-side up, liberally brush this mixture over the artichokes allowing the mixture to seep into every crevice. Allow to sit for 10-15 minutes. To prevent flare-ups, turn artichokes over and drain on paper towels just prior to grilling.

5. Grill cut-side down for 1/2 minutes, turn and grill for an additional minute. Top with a drizzle of olive oil and salt and pepper to taste.

Serve as-is or alongside extra virgin olive oil for dipping.

Enjoy and until next time, Happy Eating!

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