Entree: United States – California Cuisine – Grilled Artichokes

Serving Size: 4

Approximate Time

Prep 40 min

Cook 24 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 4 large globe artichokes, approx. 1.5–2 lb (700–900 g) total
- 1 lemon, halved (for cooking artichokes)
- 6 cups (1.4 L) water
- 2 bay leaves
- 1 tbsp (15 g) kosher salt, divided
- 4 salmon fillets, approx. 6 oz (170 g) each (approx. 24 oz / 680 g total), skin on
- 1.5 lb (680 g) baby potatoes or fingerlings, halved
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) more for potatoes
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 g) lemon zest
- 3 cloves garlic, minced (about 9 g)
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) plain yogurt or sour cream (optional, for aioli creaminess)
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tbsp (4 g) chopped fresh tarragon or basil
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) honey or agave (optional)
- 1 tbsp (15 ml) chopped fresh rosemary, plus 1 tsp (1 g) extra for potatoes
- 1/2 tsp (1.5 g) smoked paprika (for potatoes)
- 1/2 tsp (2 g) freshly ground black pepper, divided
- 2 tsp (10 g) coarse sea salt or kosher salt for potatoes and salmon, divided
- Lemon wedges, for serving
- Optional: grilled sourdough slices or crostini, 4 slices

Instructions

Short Description:
Charred, lemon- and herb-brushed California-style grilled artichokes served as a main-course plate with citrus-herb aioli, grilled salmon fillets, and rosemary baby potatoes for a complete 4-person entree.

Regional Notes:
This California Cuisine variation emphasizes bright citrus, fresh coastal herbs, and light olive oil rather than heavy butter, and pairs the grilled artichokes with local grilled salmon and seasonal baby potatoes to make a balanced main course. The artichokes are briefly simmered then finished on the grill and served with a lemon-garlic aioli, a classic West Coast accompaniment.

1. Prepare the artichokes: using a sharp knife, trim stems flush and remove tough outer leaves. Cut about 1/2 inch (12 mm) off the top of each artichoke, and, with kitchen scissors, trim sharp leaf tips. Rub cut surfaces with a lemon half to prevent browning. Halve each artichoke lengthwise and use a spoon to remove the fuzzy choke if present.
2. Simmer artichokes: In a large pot, combine 6 cups (1.4 L) water, juice from the halved lemon, bay leaves, and 1/2 tablespoon (7.5 g) salt. Bring to a simmer, add artichoke halves cut-side down, cover, and simmer until just tender when pierced at the base, about 18–25 minutes depending on size. Drain well and let cool slightly.
3. Par-cook potatoes: Place halved baby potatoes in a pot, cover with cold water, add 1/2 teaspoon (2.5 g) salt, bring to a boil and simmer until just tender, 8–10 minutes. Drain and toss with 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) chopped rosemary, smoked paprika, and 1/2 teaspoon (2.5 g) salt. Transfer potatoes to a grill-safe pan or a foil packet for grilling.
4. Make lemon-herb oil: In a small bowl whisk together 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lemon juice, 1 tsp (5 g) lemon zest, 1 clove (3 g) minced garlic, 1 tbsp (15 ml) Dijon mustard, 1 tbsp (15 ml) honey (if using), 1 tbsp (15 ml) chopped rosemary, 1 tbsp (8 g) chopped parsley, 1 tbsp (4 g) tarragon or basil, and 1/4 tsp (1 g) black pepper. Reserve 1–2 tablespoons (15–30 ml) of this mixture for brushing the salmon.
5. Make lemon-garlic aioli: In a bowl combine 1/4 cup (60 ml) mayonnaise, 1 tbsp (15 ml) plain yogurt (optional), 1 clove (3 g) minced garlic, 1 tbsp (15 ml) lemon juice, 1 tbsp (8 g) chopped parsley, 1/2 tsp (2 g) salt, and 1/4 tsp (1 g) black pepper. Stir until smooth and chill until serving.
6. Preheat grill: Heat grill to medium-high (about 400–450°F / 200–230°C). Oil the grates.
7. Brush and grill artichokes: Pat artichoke halves dry. Brush cut sides generously with the lemon-herb oil. Place artichoke halves cut-side down on the grill and cook until charred and heated through, 5–8 minutes. Flip and grill flesh-side up 2–3 minutes to develop color. Total grilling time about 8–12 minutes. Remove and keep warm.
8. Grill potatoes and salmon: Place the foil packet or grill pan of potatoes on the grill and cook until potatoes have charred spots and are tender, about 10–12 minutes, turning once. Meanwhile, season salmon fillets with 1 tsp (5 ml) olive oil, 1/2 tsp (2.5 g) salt, and a pinch of pepper; brush the flesh with reserved lemon-herb oil. Grill salmon skin-side down 4–6 minutes, then flip and grill 2–4 minutes more until just cooked through (internal temp 125–130°F / 52–54°C for medium). Remove salmon and potatoes from grill.
9. Finish and plate: Arrange two artichoke halves per plate (or one large half per person), a salmon fillet, and a generous portion of baby potatoes. Spoon 1–2 tablespoons (15–30 ml) aioli over the artichokes and a little alongside the salmon. Garnish with extra chopped parsley, lemon wedges, and a drizzle of olive oil.
10. Serve: Offer grilled sourdough slices or crostini if desired. Invite diners to pull leaves, dip in aioli, and enjoy with salmon and potatoes for a full California-style grilled artichoke entree.