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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Dietary Preferences
Gluten-FreeVegetarianVegan
Ingredients
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:
- 4 Ocean Mist Farms Artichokes
- 1 lemon halved
- 2 tablespoons olive oil or your favorite cooking oil
- Salt and pepper to taste
Directions
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Combine all ingredients for the gochujang aioli in a bowl and whisk to combine. Place in the refrigerator while you cook the artichokes.
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Bring a large pot of water to a boil. Salt generously.
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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.
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Place the artichokes in the boiling water, cover, and simmer for 15-20 minutes.
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Drain then place the artichokes cut side down on a kitchen towel to dry.
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Preheat the grill to medium high heat, and combine olive oil, lemon juice, and salt and pepper in a small bowl.
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Brush the artichokes all over with the olive oil mixture.
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Place the artichokes cut side down on the grill. Cover and grill for 8-10 minutes until charred with grill marks.
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Serve warm with gochujang aioli.