Grilled Artichokes with Sauce Gribiche

Steps

• 1

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

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  Ingredients

  • 3 Large artichokes

  • As Needed salt

• 2

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

  Grill: 350 ˚F

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• 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.

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  Ingredients

  • 1 Cup mayonnaise

  • 1 Cup plain yogurt, preferably Greek or sour cream

  • 2 Tablespoon dill pickle, finely chopped

  • 2 Tablespoon chopped flat-leaf parsley

  • 2 Tablespoon capers, drained

  • 1 Tablespoon shallot, minced

  • 1 Teaspoon thyme leaves, chopped

  • 2 hard boiled eggs, peeled and finely chopped

  • 1 Whole lemon, juiced

  • To Taste kosher salt

  • To Taste ground black pepper

• 4

  Rub the artichokes with olive oil, season with salt and pepper.

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  Ingredients

  • 3 Tablespoon extra-virgin olive oil

  • As Needed kosher salt

  • As Needed ground black 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.

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• 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!

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  Ingredients

  • 1 Cup panko breadcrumbs, toasted