- Prep time 30 minutes
- Cook time 15 minutes
- Serves 8 to 12
These grilled artichokes are an extremely easy way to elevate any meal, but feel free to huff and puff a little to convince your friends that you worked extra hard to make them if you’re a drama queen like me. Artichokes are instantly the most beautiful vegetable on any table, and when you brush them with Sir Kensington’s Classic Vegan Mayonnaise and throw ‘em on the grill, they're transformed into a dish that'll satisfy vegans and non-vegans alike. This vegan mayo is made with citrus, which adds a delicious depth of flavor to the artichokes as they grill, along with making them extra golden and crisp.
In this recipe, I make a simple lemon-mayo dipping sauce using the same Sir Kensington’s Classic Vegan Mayonnaise that I use for the ‘chokes to tease out more of those bright citrusy notes. The sauce comes together quickly while the artichokes cook—all it takes is the vegan mayo, lemon juiced and zest, a dash of salt, and some paprika. Oh, and don’t forget a few grilled lemon halves, which should be squeezed into all nooks and crannies of the artichokes when it’s time to eat. As soon as I throw a tray of these grilled artichokes down on the table, I watch as my friends gleefully tear them apart with their hands—in the most elevated way possible, of course. —Dan Pelosi
Test Kitchen Notes
medium artichokes or 4 large artichokes
1 1/2 cups
Sir Kensington’s Classic Vegan Mayonnaise, divided
- Fill a large pot with 4 quarts of water, the juice of 2 lemons, and a large pinch of salt. Bring to a boil.
- Using a sharp knife, chop the top ½ inch of the artichoke off and discard. On the other end, chop the stem down to just 1 inch and pull off the small, tough bottom leaves near the stem. Cut the artichoke in half lengthwise. Repeat the process with the remaining artichokes. Place cleaned and halved artichokes into the boiling water for 15 minutes.
- While the artichokes are parboiling, preheat the grill to 400°F.
- Prepare an ice bath to blanche the artichokes and set aside. Once parboiled, remove the artichokes from the boiling water and plunge into the ice bath. Pat dry with a clean dish towel.
- Coat the artichokes in ½ cup of the Sir Kensington’s Classic Vegan Mayonnaise, getting in between all of the nooks and crannies of the leaves. Place flat side down on the preheated grill, close the lid, and cook for 15 minutes, or until tender. Halve the remaining 2 whole lemons, place them on the grill face-side down, and cook alongside the artichoke halves until juicy (also 15 minutes).
- Meanwhile, make the lemony dipping sauce. In a mixing bowl, combine 1 cup of the Sir Kensington’s Classic Vegan Mayonnaise, the juice and zest of half a lemon, smoked paprika and 1 teaspoon kosher salt.
- Serve the artichokes warm or at room temperature with a side of the lemon-mayo dipping sauce.