Grilled Artichoke Hearts with Smoky Romesco and Lemon‑Garlic Aioli
A shareable, smoky appetizer of charred artichoke hearts served with a robust, almond-forward romesco and a bright lemon-garlic aioli for dipping. Perfect for backyard gatherings — make the sauces ahead and finish the artichokes on the grill for impressive last-minute service.
Ingredient Spotlight
Smoked paprika (pimentón)
Smoked paprika (pimentón) is a Spanish spice made from dried, smoke-dried red peppers; it ranges from sweet to hot and adds a deep red color and a pronounced smoky, slightly sweet pepper flavor. It’s a staple in Spanish cuisine (think chorizo, paella, and many tapas) but can be unfamiliar to cooks who only use regular paprika. Find it in the spice aisle or specialty markets; substitute with regular paprika plus a small pinch of chipotle powder or a drop of liquid smoke if necessary.
Ingredient Spotlight
Sherry vinegar
Sherry vinegar is an aged wine vinegar from Jerez, Spain, known for its nutty, complex, slightly sweet and tangy flavor that’s more rounded than ordinary wine vinegars. It’s commonly used in Spanish dressings, marinades, and reductions and can elevate sauces and vinaigrettes with its depth. Look for it in well-stocked grocery or gourmet shops; a mix of red or white wine vinegar with a splash of dry sherry (or a touch of sugar) makes an acceptable substitute.
Author's Note
"This is a crowd-pleasing, smoky starter that showcases simple grilled flavors with bold, make-ahead sauces. It’s ideal for casual entertaining—prepare the romesco and aioli in advance and finish the artichokes on the grill when guests arrive."
Grilled Artichoke Hearts with Smoky Romesco and Lemon‑Garlic Aioli
This recipe leans on one of grilling’s best tricks: using a quick, high-heat sear to transform humble jarred artichoke hearts into something smoky, slightly crisped and almost meaty. The charred edges provide the savory backbone while the interior stays tender; pairing those textures with a nutty, almond-forward romesco and a zippy lemon-garlic aioli creates a satisfying three-way conversation on the plate. Smoked paprika in both the romesco and on the artichokes ties the flavors together so every bite reads as intentional rather than simply assembled.
It’s built for casual entertaining—make the romesco and aioli 1–2 days ahead and finish the artichokes on the grill so you can spend more time with guests. Jarred artichokes are a practical shortcut here: when well-drained and patted dry they char beautifully and absorb oil and acid from the finishing squeeze of lemon. Serve this as a shareable starter alongside crusty bread and a bitter salad, or stack them on skewers as part of a Mediterranean grill board; either way the interplay of smoke, nuts and bright citrus is what makes this version sing.
Plan your timing
Ingredients
Instructions
Make the smoky romesco
For this step
- 3 tbspExtra-virgin olive oil
- 1.5 tspKosher salt
- 3 clovesGarlic cloves
- 1 cup (drained)Jarred roasted red peppers, drained
- 0.75 cupBlanched almonds (toasted)
- 1 tspSmoked paprika (pimentón)
- 1 tbspSherry vinegar
Whisk the lemon‑garlic aioli
For this step
- 1 largeLemon (zest + juice)
- 0.5 cupGood-quality mayonnaise (for aioli)
Prep the grill and char the artichoke hearts
For this step
- 2 cups (drained)Jarred artichoke hearts, drained (quartered if large)
Finish and serve
Make-ahead and entertaining tips
Tips from the kitchen
Thoroughly dry artichokes
Pat jarred artichoke hearts completely dry before oiling; excess moisture prevents good charring and causes flare-ups on the grill.
Evenly toast almonds
Toast the blanched almonds in a dry skillet, shaking frequently until golden—cool them fully before blending to keep the romesco from becoming greasy.
Manage grill heat
Sear over a very hot zone for color, then move to indirect heat to finish without burning; this gives deep char without a bitter taste.
Adjust romesco texture
Add olive oil by the teaspoon and pulse until you reach a spreadable texture—too much oil will flatten the flavor, too little leaves it grainy.
Balance the aioli
Let the lemon-garlic aioli rest at least 30 minutes in the fridge so the acid and garlic mellow and integrate with the mayo.
Variations & substitutions
Use fresh artichokes
Trim, halve and par-boil fresh artichokes until tender, then finish on the grill; cooking time increases but you gain a rustic presentation and fresher flavor.
Vegan swap
Replace mayonnaise with a silken tofu or aquafaba-based aioli and use extra-virgin olive oil to loosen; romesco is already vegan if you skip any anchovy additions.
Spicy romesco
Add a roasted jalapeño or a pinch of Aleppo pepper to the blender for a gentle heat that complements the smoked paprika.
Pistachio romesco
Swap half the almonds for pistachios for a greener color and slightly sweeter, more herbaceous nut profile that pairs beautifully with lemon.
Storage & make-ahead
Store romesco and aioli in separate airtight containers in the refrigerator for up to 3 days—the romesco’s flavors deepen and the aioli will mellow. Charred artichokes keep for 1–2 days refrigerated; reheat gently on a hot grill or in a skillet for 1–2 minutes per side to revive the char without drying them out. Do not freeze the aioli; romesco can be frozen for up to a month but lose some texture on thawing.
What to serve with it
Serve the artichokes warm on a shallow platter with bowls of romesco and aioli for dipping, and provide small spoons so guests can spread sauces onto bread or crostini. Complement with a bitter green salad (radicchio, arugula) and a crisp, dry white wine or a citrus-forward saison to cut the richness. For a fuller spread add marinated olives and thinly sliced manchego or a smoky gland cheese.
Frequently asked questions
Can I use canned artichoke hearts instead of jarred?
Canned artichokes are softer and wetter than jarred; if using them, drain and pat extra-dry and consider a shorter sear to avoid them falling apart.
What if I don't have a grill?
You can char the artichokes under a hot broiler on a lined pan or in a cast-iron skillet over high heat, turning once to get those dark edges.
Is there a nut-free alternative to almonds in the romesco?
Use toasted sunflower seeds or pumpkin seeds as a nut-free substitute; they provide body and a toasty flavor, though the texture will be slightly less creamy.
How do I prevent the romesco from tasting oily?
Add oil sparingly and pulse to integrate; use sherry vinegar and a little extra roasted pepper to balance the mouthfeel and brighten the flavor if it starts to taste flat.
Can I make this ahead for a party?
Yes—make both sauces 1–3 days ahead and char the artichokes lightly ahead of time; finish them on the hot grill for a minute before serving so they’re warm and freshly charred.
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Ingredients
- Extra-virgin olive oil3 tbsp
- Kosher salt1.5 tsp
- Garlic cloves3 cloves
- Jarred roasted red peppers, drained1 cup (drained)
- Blanched almonds (toasted)0.75 cup
- Smoked paprika (pimentón)1 tsp
- Sherry vinegar1 tbsp
- Lemon (zest + juice)1 large
- Good-quality mayonnaise (for aioli)0.5 cup
- Jarred artichoke hearts, drained (quartered if large)2 cups (drained)
Nutrition Facts
Per serving: 3 artichoke hearts
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
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