Grilled Baby Purple Artichokes With Parmesan Chipotle Aioli
This side dish isn’t that hard to recreate and the presentation is beyond impressive. People will think you tried harder than you actually did. See below for the recipe!
Ingredients
- 15 ea Melissa's baby purple artichokes
- 1 ea lemon
- 2 tablespoons extra virgin olive oil
- 1 cup mayonnaise
- 1 tablespoon chipotle in adobe sauce
- 1/2 cup Parmesan cheese shredded
- freshly ground pepper to taste
- kosher salt to taste
Instructions
- Prepare a hot grill.
- Cut off the top of the artichokes and peel off a few leaves to get to the more tender ones. Trim off the stems and split in half lengthwise. Juice the lemon into a bowl of water and add the trimmed artichokes.
- In a bowl, toss together the artichokes, olive oil and salt and pepper. Place the artichokes on the hot grill and cook for 10 minutes. Flip them and cook for an additional 5 minutes. Remove from the grill.
- In another bowl, mix together the mayonnaise, chipotle and Parmesan cheese.
- Serve the artichokes with the mayo mixture.