Grilled Artichokes with Gochujang Aioli

If you thought grilled artichokes couldn't get any tastier, try this recipe that pairs them with an irresistibly delicious, spicy gochujang aioli!

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Serves: 4
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Prep Time: 15 minutes
Cook Time: 30 minutes
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Dietary Preferences



For the Gochujang Aioli:

  • 1/2 cup mayonnaise or vegan mayo
  • 4 teaspoons gochujang Korean chili paste (ensure that there is no wheat if you are gluten-free)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic power
  • 1/8 teaspoon sea salt

For the Grilled Artichokes:


watch video fork and knife How To Cook Artichokes


  1. Combine all ingredients for the gochujang aioli in a bowl and whisk to combine. Place in the refrigerator while you cook the artichokes.
  2. Bring a large pot of water to a boil. Salt generously.
  3. While the water comes to a boil, prepare all the artichokes: Rinse the artichokes under cold running water. Remove loose leaves at the bottom of the artichoke, then use a sharp knife to cut 1 inch off the top and the bottom inch of the stem. Peel the tough outer layer of the stem with a paring knife or a veggie peeler. Use kitchen shears to trim the pointy tips of the leaves. Slice the artichoke in half lengthwise. Use a small spoon (I used a grapefruit spoon) to scoop out the fuzzy center choke. Take half of a lemon and lightly squeeze and rub on the cut parts of the artichokes to keep from browning.
  4. Place the artichokes in the boiling water, cover, and simmer for 15-20 minutes.
  5. Drain then place the artichokes cut side down on a kitchen towel to dry.
  6. Preheat the grill to medium high heat, and combine olive oil, lemon juice, and salt and pepper in a small bowl.
  7. Brush the artichokes all over with the olive oil mixture.
  8. Place the artichokes cut side down on the grill. Cover and grill for 8-10 minutes until charred with grill marks.
  9. Serve warm with gochujang aioli.
watch video chef hat icon How To Eat an Artichoke

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