The other day, Alex came home with a beautiful artichoke in tow, and we decided to try grilling it a la Picca (but better, because the artichoke we had was sad and watery). We also decided to mix things up a bit and try three different sauces with the artichoke, as opposed to just the traditional aioli. The three sauces we made were: parmesan and olive oil, honey mustard and soy, and then a simple but spicy aioli. We’ve had some requests from readers to provide actual ingredient lists, so I’m going to give it a shot with this post, and would love some feedback on the new formatting!
Parmesan and Olive Oil Dipping Sauce:
3 tbs EVOO
1 tsp chili powder
1/6 cup shredded parmesan cheese
I combined these three simple ingredients to get a dipping sauce that coated the artichoke pieces well, and made for a rich and delicious combination. Out of the three, this was our favourite sauce.
Spicy Garlic Aioli:
4 tbs whole egg mayo
2 tsp chili powder
1 large clove pressed garlic
1/3 tsp lemon juice
I combined all of the ingredients in a bowl, and mixed thoroughly. Use whole egg mayo if you can, or make your own, as these two provide results far superior to the more common low-fat mayo.
Honey Mustard and Soy dipping sauce
2 tbs stoneground mustard
1 tbs honey
1 tbs soy sauce
1 tbs rice wine vinegar
Again, I simply stirred all of the ingredients together, making sure that the honey especially was evenly stirred in. This is an unusual sauce, and not one I would think to pair with artichokes, but it definitely grew on me throughout the course of the meal, and I think I’ll try it paired with chicken sometime. It’s also vegan, which is a nice change from most of the creamy sauces artichokes are normally presented with!
While I made these three dipping sauces, Alex got to work preparing the artichoke itself. He began by slicing off the top of the artichoke, no more than a quarter of the entire thing. He immediately squeezed half of a lemon on the artichoke, to prevent it from browning.
We then placed it on the grill for about five minutes, until it had blackened nicely. We forgot to do it this time, but a nice touch would be to slice the artichoke in half and sear the middle- it would make for a really nice presentation.
We served the artichoke straight off of the grill with the three sauces. The aioli was our least favourite, proving that what is traditional isn’t always what is best! The possibilities for dipping sauces are endless, so don’t get stuck with a boring aioli every time you have the opportunity to enjoy a wonderful artichoke!