Fire Roasted Artichokes With Herb Aioli Recipe

Name: Fire Roasted Artichokes With Herb Aioli
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 3 cloves minced garlic; 2 tablespoons chopped scallions; 1 1/4 cups olive oil; 2 tablespoons balsamic vinegar; 6 tablespoons fresh basil; 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, plus more to taste; 8-10 artichoke hearts; 1/2 cup dry breadcrumbs; 1 tablespoon red wine vinegar; 3 cloves garlic; 1 1/2 teaspoons salt; 2 large egg yolks; 1/2 teaspoon black pepper, plus more to taste; 1 dash hot sauce, to taste; 6 tablespoons fresh basil; optional cilantro

Experience a taste of Monterey, California with this incredible Fire-Roasted Artichoke recipe, inspired by Bobby Flay and Food Nation! Perfectly charred artichokes are tossed in a vibrant herb marinade, then paired with a creamy, zesty herb aioli. This recipe is a flavor explosion – a must-try for artichoke lovers and grilling enthusiasts alike! Get ready for a culinary adventure that's both easy and impressive.

Prep Time 25 mins

Cook Time 60 mins

Calories 1992.9 kcal

Protein 30g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fire Roasted Artichokes With Herb Aioli

3 cloves minced garlic
2 tablespoons chopped scallions
1 1/4 cups olive oil
2 tablespoons balsamic vinegar
6 tablespoons fresh basil
1 1/2 teaspoons salt and 1/2 teaspoon black pepper, plus more to taste
8-10 artichoke hearts
1/2 cup dry breadcrumbs
1 tablespoon red wine vinegar
3 cloves garlic
1 1/2 teaspoons salt
2 large egg yolks
1/2 teaspoon black pepper, plus more to taste
1 dash hot sauce, to taste
6 tablespoons fresh basil
optional cilantro

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How to Make Fire Roasted Artichokes With Herb Aioli

Prepare the marinade: In a large bowl, whisk together 2 cloves minced garlic, 2 tablespoons chopped scallions, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1/4 cup chopped fresh basil (or cilantro), 1 teaspoon salt, and 1/2 teaspoon black pepper.
Marinate the artichokes: Add 8-10 steamed artichoke hearts to the marinade, ensuring they're fully coated. Let them marinate for 15-20 minutes.
Make the aioli: In a food processor, combine 1/2 cup bread crumbs, 1 tablespoon red wine vinegar, 1 clove minced garlic, 1/2 teaspoon salt, and 2 large egg yolks.
Create the emulsion: With the food processor running, slowly drizzle in 1 cup olive oil until a creamy emulsion forms.
Season the aioli: Add black pepper and a dash of your favorite hot sauce to taste. Stir in 2 tablespoons of fresh basil (or cilantro) and pulse to combine.
Preheat your grill to medium-high heat.
Grill the artichokes: Remove the marinated artichokes and place them on the preheated grill, leaves facing up. Grill for 4-6 minutes per side, or until nicely charred.
Garnish and serve: Remove from the grill, garnish generously with the herb aioli, and serve immediately. Enjoy!