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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.
3 Large Globe artichokes
Kosher salt
3 Tablespoon extra-virgin olive oil
Ground black pepper
1 Cup panko breadcrumbs, toasted
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
Ground black pepper
3 Large Globe artichokes
As Needed Kosher salt
: 350 ˚F
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
3 Tablespoon extra-virgin olive oil
As Needed Ground black pepper
: 350 ˚F
1 Cup panko breadcrumbs, toasted