Grilled Artichoke with Lime, Cilantro & Jalapeno Aioli


Grilled Artichoke with Lime, Cilantro & Jalapeno Aioli



lemon (or lime)


olive oil


Trim the small, lower leaves from the artichokes & cut in half.  Scoop out the hairy choke & the sharp-tipped inner-most leaves & discard.  Squeeze lemon (or lime) on the cut side to stop the artichokes from browning.

Boil about an inch of water in a deep soup pan & place the artichokes in upright, stems down and cover.  Steam (making sure you do not, as I did, boil all the water away & burn the outer part of your artichokes) for about 20 minutes or until tender.  Remove & let cool.  Gently squeeze any excess water out.

Pour some olive oil in a dish & mix in some minced garlic and S&P.  Coat the artichokes with olive oil & garlic & simply grill them on a grill or on a grill pan until you achieve the desired level of charring.

Lime, Cilantro & Jalapeno Aioli


1/2 cup mayonnaise (I used half regular & half low fat)

2 garlic cloves

1 TBS Dijon

pinch of salt

2 tsp lime juice

1/4 cup cilantro

1 TBS diced jalapeno (optional)


Blend until smooth.   Garnish with lime zest, cracked pepper and/or more jalapeno or lime slices.

Proceed to slather this all over anything in the house – not excluding the dog – and lick, devour or otherwise ingest it – casting all dignity aside.