Wine Braised Artichokes with Gremolata Aioli

Fresh, pan-seared artichoke halves braised in white wine, garlic, and lemon until ultra tender. Served up with a flavor-packed herb gremolata aioli for your dipping pleasure.

I don’t know who discovered that these spiky green specimens were edible, but I will be forever grateful because these babies have an (arti)chokehold on me (especially these marinated grilled artichokes). I grew up eating steamed artichokes dipped in loads of melted butter on the porch at my grandma’s house every spring and summer, and it wasn’t until I got to college that I learned not everyone knew how to eat an artichoke!?

I can distinctly remember going out to dinner with friends, ordering an artichoke appetizer, and watching in absolute astonishment as they started eating the entire leaves! I honestly think I was more impressed than confused because those fibrous outer petals are no joke and I truly don’t think I could fully chew them let alone swallow them.

All this to say, I think knowing how to both prepare and eat an artichoke is an important life skill, so I’m going to be your guide through this quest.

These artichokes get prepped, cleaned, braised in white wine, and served with a zesty, creamy gremolata aioli. It’s a “fun to eat” appetizer for this time of year when beautiful, big artichokes are at their prime.

While they do take a bit of work to prep and eat, it’s akin to picking crabs. It’s all about the journey. And each little morsel is damn tasty.

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Wine Braised Artichokes with Gremolata Aioli

Prep time: 20 minutes
Cook time: 40 minutes
Servings: 4 halves or 8 quarters

Artichokes

• 2 large artichokes 

• ¼ cup EVOO

• 2 cloves garlic, roughly chopped

• 1 lemon, sliced

• ½ cup white wine (can use water instead)

• 2 cups water 

Gremolata Aioli 

• ¼ cup finely chopped parsley

• ¼ cup finely chopped dill

• ¼ cup finely chopped scallions 

• 1clove garlic, finely minced or grated

• Zest of 1 lemon

• Juice of ½ lemon

• 1 tablespoon red wine vinegar

• ¼ teaspoon crushed red pepper flakes

• 2 tablespoons EVOO 

• 2 tablespoons mayonnaise