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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




This recipe serves:


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Units of Measurement:
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


  • 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


  • 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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