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Grilled Artichokes with Lemon Mint Aioli

Hi Everyone Mary Ann, Annie and I are back with a group of our blogging friends for a Progressive Barbeque.  Since many of us are once again under stay at home orders, let’s have some fun cooking. It’s good for the soul. If you have been reading this blog long you know I love vegetables.  Let’s get grilling and enjoy my with Grilled Artichokes with Lemon Mint Aioli.

Grilled Artichokes with meyer lemon aioli

I always have tons of lemons and mint in my garden and I love the fresh combination of the two.  I came up with an aioli combining lemons and mint to accompany the artichokes. I used Meyer lemons but any lemons will work.

Progressive Barbeque-Grilled Artichokes with Meyer Lemon Aioli

It isn’t imperative that you use lemon olive oil but it adds a fresh element to the aioli that is hard to beat.  If you can’t find it locally,  I have linked some at the bottom of the post. My favorite is our local Pasolivo Lemon Olive Oil. It looks like they may be out at the moment, but it is normally readily available.

pasolivo lemon olive oil

I lighten up the lemon aioli by adding fat-free Greek yogurt for part of the mayonnaise.

meyer lemon mint aioli


Here’s the recipe for Grilled Artichokes with Lemon Mint Aioli. I think you will enjoy it.

grilled artichokes and lemons with lemon mint aioli
5 from 3 votes

Grilled Artichokes with Meyer Lemon/Mint Aioli

Servings 8


  • 4 large artichokes
  • 3 large lemons
  • 3 T lemon olive oil
  • 3 T chopped mint
  • 1 t minced garlic
  • 3/4 c mayonaise
  • 1/4 c nonfat greek yogurt


  1. Bring a large pot of salted water to a boil. Trim stem of each artichoke to 1 inch, and snap off dark outer leaves. Use a sharp knife to trim off the top inch from the artichoke leaves. Use a paring knife to peel the dark green skin from the stem and base of artichoke. Slice each artichoke in half lengthwise. Use a paring knife to remove the choke and the purple, prickly-tipped leaves from center of each half. Place prepped artichokes in a large bowl of cold water with juice of 2 lemons.

    Drain artichokes, and cook in boiling salted water until just tender when pierced with a sharp knife, about 12 minutes. Drain artichokes, and pat dry.

    Heat a gas grill to medium-high. Carefully wipe the preheated grates with a lightly oiled paper towel.

    Toss artichokes in oil. Grill artichokes, cut sides down, uncovered, over direct heat, turning occasionally, until tender and lightly charred in spots, about8- 10 minutes. Halve remaining lemon. Grill lemon, cut sides down, and chile until charred and softened, about 5 minutes.

    Squeeze juice from warm grilled lemons into a bowl, discarding seeds. Scoop out lemon flesh, coarsely chop, and add to juice. Whisk in mayonnaise, yogurt, mint, garlic, and salt. Serve warm artichokes with aioli and grilled bread.

grilled artichokes and lemons with lemon mint aioli

I served the grilled artichokes with simple grilled bread alongside fresh halibut. They would also be great with chicken or steak. I don’t know about you but leftovers for breakfast would work for me as well.

grilled artichoks and grilled bread

What wine to serve with the grilled artichokes with lemon mint aoli? Artichokes have the reputation of being a “wine-killer”. “A compound in artichokes called cynarin supposedly binds to the sweet receptors on the tongue, temporarily shutting them off. As you sip your wine,” the cynarin is pulled off of the receptor, reactivating it”. For this reason, most wine experts recommend buying a highly acidic dry wine that has little or no residual sugar such as a Sauvignon Blanc, Pinto Grigio, Gruner Veltliner, or an Albarino . 

One of our favorite local wineries, Morgan Winery has a great Sauvignon Blanc, and an Albarino that would pair beautifully with this dish. Morgan doesn’t have a bad wine in their lineup.  If you are looking to join a wine club you might give them a try. Their Pinots are some of the best.

You might also enjoy the post I did about their tasting room refresh here.


Morgan Wines-AlbarinoMorgan Sauv Blanc

You might find the following articles helpful when pairing wines with artichokes.

Pairing Wine with Artichokes from Fiona Beckett from Food and Wine

Cooks Illustrated Artichokes and Wine

  • I hope you will enjoy this recipe for grilled artichokes with lemon-mint aioli as much as I have.  You can prepare the artichokes and the aioli in advance and serve at room temperature to make things simpler. Of course, they are best fresh off the grill!


Mary Ann, Annie, and I have also decided to join forces on Sunday with a new series called Our Favorite Finds This Week.  We will share recipes, favorite links, and finds that caught our eye during the week.  I think you will enjoy it!

Progressive Barbeque

Thanks for reading Grilled Artichokes with Lemon Mint Aioli

Now, I can’t wait to see what my friends have come up with.  I am looking for some fresh ideas for a barbeque at the lake this weekend. Let’s pop over and see what they are sharing. Have a great week and keep your spirits up.


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Reader Interactions


  1. GiNger says

    These grilled artichokes look amazing and I love the idea of using Greek yogurt in the aioli! Hopefully I can finally nod some nice artichokes at the market!

  2. Heidi says

    Hi Cindy,
    This sounds delicious! I love grilled artichokes, I often whip up an aioli with whatever I have on hand, but never tried adding mint, I’ll definitely be doing that the next time. ( I planted mint as a ground cover, and boy did it ever!) Your photos are beautiful!
    Hope all is well where you are.
    Xo Heidi

  3. Karen B. says

    I am so ready for a few new recipes to try. Is anyone as tired of cooking every. single. night? I need new things to excite me. This gathering of bloggers providing recipes for summer cooking is well-timed for me.

  4. Juliet says

    Cindy, I know your grilled artichokes are delicious because … just LOOK at them! I love this progressive BBQ idea and all the blogs are cued up so I can print the recipes. This is going to make a wonderful Sunday feast here at Snowberry. Using Greek yogurt instead of mayo makes me so happy … I have an aversion to mayo … can’t wait to get shopping and grilling! xo

  5. Nan of TN says

    5 stars
    After enjoying grilled artichokes with aioli, I stopped steaming those beauties. Same goes for Romaine lettuce and asparagus- grilling brings out such depths of flavor! I may have just drooled the teensiest bit on the keyboard virtually feasting on your gorgeous photos 😉

    Have you ever roasted halved avocados in their skins drizzled in olive oil? Taste of heaven!

  6. Celia Becker says

    I’m a big fan of aioli but never have I combined it with mint, something else I love. It sounds very fresh and summery. Can’t wait to try it!

  7. 1010ParkPlace says

    I’m in heaven just reading the recipe and looking at your photographs. I don’t have a grill anymore and have been thinking about buying one because I miss the grilled flavors but my courtyard is so small… and a grill doesn’t go with my “look.” LOL!

  8. Lorna says

    I love artichokes but have never eaten them grilled. In Rome, we had them deep fried in a restaurant in the Jewish ghetto ( it’s a local specialty and quite addictive). Here in Malta we stuff them and then cook them on the stove and they are delicious. Artichokes are very hard to come by in summer over here. I will definitely make the aioli soon.

  9. Elizabeth says

    Cindy, thank you for including me in the progressive dinner party! I love all of the recipes and think I am going to make them all and have a “party” at my house! Grilled artichokes sound delicious and the aioli looks like a dip I could use for many things. Have a wonderful week and thank you again. It is a pleasure to be included with all of these lovely ladies.

  10. kim says

    Cindy I have never grilled artichokes, but I am excited to try. I love the lemons and aioli too. Thank you gals for all these good recipes . I need some ideas for summer cooking! xo

  11. Sandra Sallin _ Apart from My Art says

    I think i’m desperate for other peoples cooking. Been housebound for so long. This recipe looks divine!!! Love the way you charred the artichokes and mixed the yogurt inwitha the oil. What a great recipe. Your mentioning halibut made me long for halibut. The whole menu sounded so good. Loved your photos also!! Great job. Salivating! Now on to the others. Can’t wait.

  12. Rhoda says

    This looks so good, Cindy! I get in such a rut with cooking but you ladies step it up and it all looks so good! Thanks for inviting me to the party!

  13. classic casual home says

    5 stars
    This is so clever to add some yogurt to the mix. And I love how you explain exactly how to cook and then grill the artichokes! We had lots of artichoke plants in our back yard growing up and had them steamed all the time…but grilling adds that delicious smoky flavor. Since we don’t have a bbq I may try this with our grill pan on high. Definitely pinning this, Cindy! Thanks for organizing this menu.
    Mary Ann

  14. LA CONTESSA says

    YOUR PHOTOS AND RECIPES LOOK DELICIOUS!I rarely make artichokes but we love them!
    I will put this in my BOOK along with OTHER GREAT RECIPES I have gotten from YOU over the years!

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