Grilled Artichokes with Lemon Garlic Aioli


I received artichokes in my vegetable box this week, and I was inspired to recreate a recipe we made camping in Hawai’i a few weeks ago. Simple grilled artichokes. We made them as toppings for our dutch oven pizza, but most got eaten before they made it that far.


These things are a perfect appetizer to share camping. The secret to grilled artichokes is to steam them first. I like to steam them in a broth made with lemon, garlic, and lots of herbs. Then I chop them in half (cut them through the stem side, as in the picture above).


Scoop out the choke with a small spoon and grill them on all sides to add some smokiness and crunch.


And then of course, I dip them in a lemon garlic aioli (or just straight up mayonnaise). If you don’t have the time (or water) to steam them in camp, this step can be done before leaving home. Grilling them is a great way to reheat them, and a great excuse to get the campfire started.

Spring has sprung! Go see some wildflowers, and report back.


Grilled Artichokes with Lemon Garlic Aioli


4 Servings

Prep Time / Cook Time


Activity Guide

Car Camping


  • 4 artichokes
  • 1 teaspoon olive oil
  • 1/3 cup mayo
  • 2 cloves garlic
  • 1 lemon
  • salt and pepper, to taste


  • Cutting board
  • Knife
  • Small bowl
  • Spoon
  • Large pot with steamer basket and lid
  • Campfire with grate, grill or stove with grill pan
  • Pastry brush


  1. Cut about one inch off the top of each artichoke. Trim any sharp leaves and tough stems. Steam the artichokes in a steamer basket set over a couple inches of water for 30-40 minutes or until cooked through. Cool artichokes until they’re easy to handle. Note that you can steam the artichokes at home and just grill them at camp.
  2. To make lemon garlic aioli, crush one peeled clove of garlic with the flat of a chef’s knife. Sprinkle on a little salt and keep crushing until the garlic is smashed into a paste. Finely grate the zest of about half the lemon. Combine crushed garlic with mayo, lemon zest, and about a teaspoon of lemon juice. Season to taste with salt, pepper and more lemon juice.
  3. Cut each artichoke in half. Place the heart side up for easier cutting. Scoop the choke out with a spoon and discard. Rub the cut half of each artichoke with a halved garlic clove, brush with olive oil, and sprinkle with salt and pepper.
  4. Grill cut side down over high heat until the artichokes are slightly charred and warmed through. Serve with lemon garlic aioli.

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