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Grilled Artichokes with Sauce Gribiche

45

15

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.

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  • 3 Large Globe artichokes

  • Kosher salt

  • 3 Tablespoon extra-virgin olive oil

  • 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

  • Ground black pepper

  • 1

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

    • 3 Large Globe artichokes

    • As Needed Kosher salt

  • 2

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

    350 ˚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.

    • 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

  • 4

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

    • 3 Tablespoon extra-virgin olive oil

    • 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.

    350 ˚F

  • 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!

    • 1 Cup panko breadcrumbs, toasted

Cooking Notes

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