Grilled Artichoke Hearts with Smoky Romesco and Lemon‑Garlic Aioli

How to Make Grilled Artichoke Hearts with Smoky Romesco and Lemon‑Garlic Aioli

1. 1

   Step 1: Make the smoky romesco

   Toast the blanched almonds in a dry skillet over medium heat until fragrant and lightly browned, about 4–5 minutes, then let cool. Combine the roasted red peppers, toasted almonds, 1 tbsp olive oil, 1 clove garlic, smoked paprika, sherry vinegar and 3/4 tsp kosher salt in a blender or food processor and purée until smooth but still a little textured; add more oil by the teaspoon to reach a spreadable consistency. Taste and adjust seasoning with more salt or a splash of vinegar. Transfer to a jar and refrigerate or leave at room temperature if serving within an hour.

   For this step

   • 3 clovesGarlic cloves
   • 1 cup (drained)Jarred roasted red peppers, drained
   • 3/4 cupBlanched almonds (toasted)
   • 1 tspSmoked paprika (pimentón)
   • 1 tbspSherry vinegar
   
2. 2

   Step 2: Whisk the lemon‑garlic aioli

   In a small bowl, combine the mayonnaise with 2 minced garlic cloves, the juice and zest of 1 lemon, 1/2 tsp kosher salt and a quick whisk of 1 tsp olive oil to loosen and glossy the sauce. Taste and add more lemon or salt as needed — the aioli should be bright and garlicky to cut the richness of the romesco. Chill until ready to serve; flavors meld and round out after 30 minutes in the fridge. Keep covered up to 3 days.

   For this step

   • 1 largeLemon (zest + juice)
   • 1/2 cupGood-quality mayonnaise (for aioli)
   
3. 3

   Step 3: Prep the grill and char the artichoke hearts

   Preheat a gas or charcoal grill to high (450–500°F / 230–260°C) and oil the grates well or use a perforated grill pan to prevent small pieces from falling through. Pat the drained artichoke hearts dry, then toss them with the remaining 2 tbsp olive oil, 3/4 tsp kosher salt and a light dusting of smoked paprika so each piece is lightly coated. Arrange hearts cut-side down in a single layer and grill over direct heat until deeply charred, 3–4 minutes per side (about 8–10 minutes total); move to indirect heat or a cooler spot for 1–2 minutes if they need finishing without burning. For charcoal, position coals to one side and sear over the hot zone then finish on the cooler side; use a grill basket or skewers if pieces are small.

   For this step

   • 2 cups (drained)Jarred artichoke hearts, drained (quartered if large)
   
4. 4

   Step 4: Finish and serve

   Transfer charred artichokes to a platter and immediately toss with a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt; garnish with a sprinkle of smoked paprika and chopped parsley if desired. Serve warm with bowls of smoky romesco and lemon-garlic aioli for dipping — each guest can expect about 3 artichoke hearts per serving. Encourage guests to dip and pull apart the charred edges so the smoky flavor shines with the nutty romesco and bright aioli. Leftovers keep refrigerated for 1–2 days and can be gently reheated on the grill or in a hot skillet.
   
5. 5

   Step 5: Make-ahead and entertaining tips

   Both the romesco and aioli can be made 1–3 days ahead and stored in airtight containers; romesco actually mellows and gains depth overnight. If you want less last-minute work, char the artichokes lightly ahead of time and finish them on the hot grill for a minute or two before serving to revive the char and warmth. For a buffet, set sauces in small bowls with spoons and keep artichokes on a warmed tray so guests can graze and dip easily.
   

1. Toast the blanched almonds in a dry skillet over medium heat until fragrant and lightly browned, about 4–5 minutes, then let cool. Combine the roasted red peppers, toasted almonds, 1 tbsp olive oil, 1 clove garlic, smoked paprika, sherry vinegar and 3/4 tsp kosher salt in a blender or food processor and purée until smooth but still a little textured; add more oil by the teaspoon to reach a spreadable consistency. Taste and adjust seasoning with more salt or a splash of vinegar. Transfer to a jar and refrigerate or leave at room temperature if serving within an hour.
2. In a small bowl, combine the mayonnaise with 2 minced garlic cloves, the juice and zest of 1 lemon, 1/2 tsp kosher salt and a quick whisk of 1 tsp olive oil to loosen and glossy the sauce. Taste and add more lemon or salt as needed — the aioli should be bright and garlicky to cut the richness of the romesco. Chill until ready to serve; flavors meld and round out after 30 minutes in the fridge. Keep covered up to 3 days.
3. Preheat a gas or charcoal grill to high (450–500°F / 230–260°C) and oil the grates well or use a perforated grill pan to prevent small pieces from falling through. Pat the drained artichoke hearts dry, then toss them with the remaining 2 tbsp olive oil, 3/4 tsp kosher salt and a light dusting of smoked paprika so each piece is lightly coated. Arrange hearts cut-side down in a single layer and grill over direct heat until deeply charred, 3–4 minutes per side (about 8–10 minutes total); move to indirect heat or a cooler spot for 1–2 minutes if they need finishing without burning. For charcoal, position coals to one side and sear over the hot zone then finish on the cooler side; use a grill basket or skewers if pieces are small.
4. Transfer charred artichokes to a platter and immediately toss with a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt; garnish with a sprinkle of smoked paprika and chopped parsley if desired. Serve warm with bowls of smoky romesco and lemon-garlic aioli for dipping — each guest can expect about 3 artichoke hearts per serving. Encourage guests to dip and pull apart the charred edges so the smoky flavor shines with the nutty romesco and bright aioli. Leftovers keep refrigerated for 1–2 days and can be gently reheated on the grill or in a hot skillet.
5. Both the romesco and aioli can be made 1–3 days ahead and stored in airtight containers; romesco actually mellows and gains depth overnight. If you want less last-minute work, char the artichokes lightly ahead of time and finish them on the hot grill for a minute or two before serving to revive the char and warmth. For a buffet, set sauces in small bowls with spoons and keep artichokes on a warmed tray so guests can graze and dip easily.