These Grilled Artichokes with Vegan Tarragon Mayonnaise is a delicious side dish to add to any Spring meal. It’s so simple to make, looks beautiful, and tastes amazing.
Spring has sprung and all the delicious tasty in-season produce is all I can think about. One of my family’s absolute favorite vegetables is artichokes. We can eat them steamed, boiled, or grilled. They are so incredibly good for you and when paired with the right dipping sauce, they’re easy to devour one whole artichoke.
The trick to grilled artichokes is this…boil or steam them fully and then allow for them to dry slightly on a wire rack. Then, drizzle on some olive oil and salt and grill them up. Be sure to flavor the water it’s boiling in too. I like to add a 1/2 lemon, juiced and a sprig of either thyme or rosemary.
Perfect for Easter, this dish will pair great with my Spring Sheet Pan Fennel Salmon. The tasty vegan tarragon mayonnaise is also amazing. Whip this up the day before or the morning of, and dip your yummy artichokes. I used a vegan mayo to keep it dairy-free and vegan, but feel free to use what you like.
Let’s talk about the many health benefits when eating an artichoke.
Did you know that in ancient Greece, artichokes were used to freshen up your breath or were used as a deodorant? It’s because artichokes are actually a natural detoxifier. In fact, besides freshening up your pits and mouth, artichokes are one of the top-ranked vegetables high in antioxidants. You’ll find that they’re also packed with protein (yes), and are a great source of fiber, prebiotics, folate, and vitamins including C, K, and all the B6 and B12. Artichokes also contain a great amount of calcium, iron, zinc, potassium, and so much more like magnesium and sodium.
Did I convince you to eat all the artichokes yet? If you’re like me, you probably eat them at least once a week during Spring and you know what… it’s a good thing. Whether you’re looking to boost your immune system or improve your overall health and gut-microbiome, this recipe will be great to include as any side dish or appetizer.
Other recipes you may enjoy!
- Roasted Red Pepper Baked Cod
- Spring Fennel Roasted Halibut
- Sheet Pan Green Goddess Salmon with Roasted Veggies and Feta
XO,
Natalie
Grilled Artichokes with Vegan Tarragon Mayonnaise
Grilled Artichokes with Vegan Tarragon Mayonnaise
Equipment
- Grill
Ingredients
- ARTICHOKES
- 2 artichokes
- 1 sprig of fresh thyme or rosemary
- 1/2 lemon juiced
- salt for boiling water
- 1/2 tsp salt
- 1.5 tbsp olive oil
- TARRAGON VEGAN MAYONNAISE
- 1/2 cup vegan mayonnaise
- 1 sprig of tarragon finely chopped
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp dijon mustard
Instructions
- Prep the artichokes: Trim the artichokes by slicing the stems and the top of the artichokes. Use scissors to snip off any sharp leaf tips. Then, slice the artichokes in half and scoop out the center furry part.
- In a large pot, fill it up 3/4 of the way with water and add the sprig of thyme, 1/2 lemon juice, and about 1/4 tsp of the salt. Bring to a boil. Once the water is boiling, add in the artichokes and cover to cook for about 15 minutes. Drain the artichokes on a wire rack.
- Next, preheat the grill to medium-high heat. Drizzle the artichokes with olive oil and sprinkle with the remaining salt. Grill the artichokes cut-side down for about 5 minutes. Then, flip them and cook for another 2-3 minutes pressing down gently to ensure you get that grill mark.
- Meanwhile, make the dipping sauce by mixing all the ingredients in a bowl and mix. Set aside until artichokes are ready to eat. Serve and enjoy!
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