Grilled Artichoke with Roasted Garlic Miso Aioli

Once upon a time in a galaxy far far away, I was a restaurant manager It was fun, glad I experienced it, and now here we are. One item on the menu that I loved to munch on (during our daily meetings) were the Grilled Artichokes. Oh my-It was so tender, grilled to perfection, and came with this amazing creamy garlic sauce that pretty much complimented everything on the menu:) Good thing they're in season:)

As much as I loved the butta used at the restaurant this is a slightly healthier version using gut friendly ingredients like miso and good for you fats like extra virgin olive oil and avocado mayo for the aioli:). Hope you enjoy it! Let the grilling begin!



Recipe (serves 2-4)

4 small or 2 large artichoke
extra virgin olive oil
salt and pepper
lemon wedges

Roasted Garlic Miso Aioli

7-8 garlic cloves, roasted
1/4 cup your choice of mayo
1 teaspoon extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon smoked paprika
1 teaspoon miso

Preparing the artichoke:
1. In a pot, boil about an inch of water and place a steamer rack in the pot.
2. Cut off top 1/3 of the artichoke and trim the stem half way.
3. Using kitchen shears, snip off the prickly tip of the leaves.
4. Place the artichokes on the steamer. Cover and steam on low-medium for 30 minutes.
5. Check doneness by piercing stem with a toothpick. If there is no resistance, its done.

While the artichokes are steaming, prepare the aioli:
1. Preheat toaster or oven to 350F.
2. Peel the tough outer skin of the garlic.
3. Place on an aluminum foil. Drizzle evoo, sprinkle salt, pepper, wrap and place in the oven to roast. 15-20 minutes. Garlic should be soft and easily mashable(I dont think thats a word) with a fork.
4. Once roasted, unwrap and cool. Remove outer skin.
5. In a bowl add garlic and mash until a paste is formed. Add mayo, evoo, lemon juice, miso, salt, pepper, and smoked paprika. Combine well with a whisk. Set aside.

Grilling the Artichokes:
1. Heat grill pan to medium high.
2. Combine evoo, salt, and pepper.
3. Dip tip of the artichoke in the oil mixture and grill.
4. Plate and serve with aioli, and lemon wedges.

I hope you enjoy the recipe! If you did, please like the video, subscribe and share with your friends and family!! Thank you for your support!

See you next week!

Grace

Instagram: gracesjapanesecooking