Grilled Artichoke with Hatch Chile Mayo
The recipe
Grilled Artichoke with Hatch Chile Mayo
- Prep20 min
- Cook45 min
- Total65 min
- Yield4 servings
- Calories220
Mediummedium heat
Made with Roasted Hatch Chile (Frozen) — grown in the Hatch Valley.
Ingredients
Instructions
- Cooking the Artichokes
- Fill a Dutch oven or large pot with water. Add smashed garlic, lime juice, olive oil, and salt. Stir to combine and add the artichokes. Bring to a boil.
- Reduce heat, cover, and simmer for 35 to 45 minutes until the artichokes are tender.
- Drain artichokes stem-side-up in a colander and allow to cool to room temperature.
- Once cooled, slice artichokes into quarters and remove the choke from each quarter.
- Hatch Green Chile Garlic Mayonnaise
- Combine mayonnaise with chopped Roasted Hatch Green Chile, minced garlic, and kosher salt to taste. Stir until well blended.
- Refrigerate until ready to serve.
- Grilling the Artichokes
- Brush both sides of each artichoke quarter lightly with olive oil.
- Place on a hot grill and cook until nicely charred on both sides. Since the artichokes are already fully cooked, you are just looking for a good fast char.
- Grilling the Limes
- Cut limes in half and brush the cut side lightly with olive oil.
- Place cut-side-down on the hot grill until lightly charred.
- To Serve
- Arrange the grilled artichoke quarters on a platter alongside a bowl of Hatch Green Chile Garlic Mayonnaise for dipping and the grilled lime halves for squeezing. Garnish with fresh edible flower confetti and fresh herbs for a beautiful finishing touch.
Pantry
Shop the chile used in this recipe
Frequently asked questions
How do you grill artichokes so they're tender?
Boil or simmer them first. Cook the trimmed artichokes in a seasoned bath of garlic, lime, olive oil, and salt for 35 to 45 minutes until tender, then cool and quarter them. Because they're already fully cooked, the grill only needs to add a fast, smoky char on each side — not finish cooking them.
How do you make Hatch chile garlic mayo?
It's quick: stir together mayonnaise, chopped Roasted Hatch green chile, minced garlic, and kosher salt to taste until well blended, then refrigerate until ready to serve. The roasted chile adds smoky depth and gentle heat. Make extra — it's also fantastic on sandwiches, burgers, and roasted vegetables.
Can you make grilled artichokes ahead of time?
Yes. Boil and quarter the artichokes up to a day ahead and refrigerate, then char them on the grill just before serving. The Hatch green chile mayonnaise can also be made a day or two in advance and actually improves as the flavors meld. This makes the dish easy to assemble for entertaining.
What do you eat with grilled artichokes?
Serve them as an appetizer or side with the smoky Hatch green chile garlic mayo for dipping and charred lime halves for squeezing. They pair beautifully with grilled meats, fish, or a summer spread. Pull the leaves to scrape the tender flesh, then enjoy the prized, fully edible heart at the center.
