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Grilled Artichokes with Sauce Gribiche

Grilled Artichokes with Sauce Gribiche

By Tyler Florence

This flavorful seasonal recipe by Chef Tyler Florence is a show stopper. While "Sauce Gribiche" may sound foreign, it will soon be one of your favorite new condiments. Combining hard-boiled eggs, fresh herbs, pickles, capers, and mayonnaise, the Sauce Gribiche is the perfect pairing for grilled artichokes.

Prep Time

45 Min

Cook Time

15 Min

Pellets

Hickory

Ingredients

This recipe serves:

4

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Units of Measurement:
main
3 Large Globe artichokes
As Needed kosher salt
3 Tablespoon extra-virgin olive oil
As Needed Ground black pepper
1 Cup panko breadcrumbs, toasted
Sauce Gribiche
1 Cup Mayonnaise
1 Cup Plain Yogurt
2 Tablespoon dill pickle, finely chopped
2 Tablespoon Flat leaf parsley leaves, finely chopped
2 Tablespoon capers, drained
1 Tablespoon shallot, minced
1 Teaspoon Thyme leaves, freshly chopped
2 hard boiled eggs, peeled and finely chopped
Juice of 1 lemon
kosher salt
To Taste Ground black pepper

Steps

  • 1

    In a large pot, simmer artichokes in lightly salted water for 30 minutes. Let cool, and slice in half.

  • 2

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 3

    Make the sauce gribiche. In a medium bowl, combine the mayonnaise, yogurt, pickles, parsley, capers, shallots, thyme, eggs, lemon juice, and salt, and pepper to taste. Stir until thoroughly incorporated.

  • 4

    Rub the artichokes with olive oil. Season with salt and pepper.

  • 5

    Place the artichokes cut-side down directly on the grill grates. Close the lid, and cook for 15 minutes, or until deep golden brown.

    350 ˚F / 177 ˚C

    00:15

  • 6

    Remove the artichokes from the grill and transfer to a platter. Remove the choke, sprinkle with bread crumbs and serve with the flavorful sauce gribiche. Enjoy!

My Notes

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