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Grilled Artichokes with Sauce Gribiche

Prep Time

45 Minutes

Cook Time

15 Minutes

Effort

Pellets

Hickory

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.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 3 Large artichokes

  • salt

  • 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

  • kosher salt

  • ground black pepper

  • 3 Tablespoon extra-virgin olive oil

  • kosher salt

  • ground black pepper

  • 1 Cup panko breadcrumbs, toasted

Steps

  • 1

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

    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.

    Grill350 ˚F

  • 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.

    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.

    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.
  • 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!

    Ingredients

    • 1 Cup panko breadcrumbs, toasted

Cooking Notes

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