Globe artichokes halved, brushed with lemon and oil, and roasted over indirect heat until tender. Served with a garlic aioli for dipping.
smokeandsoil.com/recipes/fire-roasted-artichokes-with-aioli
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
For the Artichokes
For the Smoked Paprika Aioli
High heat transforms these vegetables completely. The char isn’t cosmetic — it’s structural, adding bitterness to balance the natural sweetness underneath. Fire-roasting artichokes concentrates their flavour, softening their fibrous texture while introducing a subtle smokiness that elevates their earthy notes. This isn’t about masking the ingredient but enhancing it through precise, patient cooking over direct heat.
The key is starting with fresh, seasonal British globe artichokes, trimmed and prepped to hold up against the fire. A simple olive oil and lemon rub keeps them moist and bright, while the grill’s intense heat creates those signature charred edges. Paired with a clean, homemade aioli — rich with garlic, smoked paprika, and a touch of Dijon mustard — the dish strikes a balance between rustic and refined. It’s a recipe that respects the ingredient, the fire, and the season, making it a perfect example of everyday BBQ done well.
For the Artichokes
May/June)
halved
finely sliced
For the Smoked Paprika Aioli
minced
rapeseed or sunflower)
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Artichokes
Trim the artichokes by snapping off the small, tough outer leaves at the base. Use a sharp knife to cut off the top third of the artichoke, removing the sharp tips of the remaining leaves. Trim the stem flush with the base so the artichoke sits flat. Immediately rub all cut surfaces with the cut lemon half to prevent oxidation and browning. Place the prepared artichokes in a large bowl of cold water with the remaining lemon half while you prepare the fire.
Establish the Fire
Fill a chimney starter with Weber briquettes and light. Once the briquettes are fully ashed over (approximately 15–20 minutes), pour them onto the charcoal grate of the Weber Master-Touch. Arrange the coals for a direct, medium-high heat zone. The target temperature at grate level should be around 200°C. Place the cooking grate in position and allow it to preheat for 5 minutes.
Par-Cook and Season
Drain the artichokes and pat them dry. Place each artichoke cut-side down on a large sheet of heavy-duty foil. Drizzle the olive oil over the artichokes, ensuring it penetrates the leaves. Distribute the sliced garlic evenly over the four artichokes. Season generously with salt and pepper. Wrap the foil loosely around the artichokes to create a sealed parcel, trapping the steam.
Fire-Roast
Place the foil parcel directly over the medium-high heat zone. Close the lid, ensuring the top vent is fully open. Roast for 30–35 minutes. The trapped steam will par-cook the artichokes, softening the hearts. After 35 minutes, carefully open the foil parcel. The artichokes should be tender; a leaf pulled from the centre should come away easily.
Finish with a Char
Remove the artichokes from the foil and place them directly onto the cooking grate, cut-side down, over the direct heat. Close the lid and allow them to char for 3–5 minutes. This step introduces the characteristic smoky, caramelised flavour. Monitor closely to prevent burning.
Prepare the Aioli
While the artichokes are finishing, prepare the aioli. In a small bowl, whisk together the egg yolks, Dijon mustard, minced garlic, and smoked paprika. Slowly, drop by drop initially, begin to whisk in the neutral oil. Once an emulsion forms, you can increase the oil flow to a thin, steady stream until all the oil is incorporated and the aioli is thick and glossy. Stir in the lemon juice and season with salt.
Serve
Remove the artichokes from the grill. Serve immediately, cut-side up, with a generous dollop of the Smoked Paprika Aioli for dipping the leaves and the heart.
Serve
Remove the artichokes from the grill. Serve immediately, cut-side up, with a generous dollop of the Smoked Paprika Aioli for dipping the leaves and the heart.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
A grill basket is an essential accessory for anyone serious about clean, whole-food cooking over fire. It allows you to cook smaller, delicate items like vegetables and fish fillets without losing them through the grates. This means less waste and more control over your cooking, which fits perfectly with the Smoke & Soil ethos of everyday BBQ using homegrown and seasonal ingredients. The basket keeps your food contained while still exposing it to direct heat and smoke, encouraging a lovely char and smoky flavour without the risk of flare-ups or sticking. Using a grill basket is straightforward but requires a bit of care to get the best results. Always oil the basket before placing food inside to prevent sticking, and avoid overcrowding to ensure proper charring rather than steaming. The design encourages even cooking and makes it easy to turn your food gently, preserving its shape and texture. It is ideal for weeknight cooking when you want a quick, no-fuss way to grill vegetables or fish without the mess or hassle of fiddly flipping. Incorporating a grill basket into your BBQ routine also promotes versatility. You can experiment with different vegetables, marinate fish fillets, or even try delicate items like tofu or halloumi. It’s a simple tool that enhances your ability to cook clean, seasonal food over fire, keeping the process efficient and enjoyable. This accessory aligns with our no-nonsense, confident approach to BBQ and fire cooking, making it a must-have for home cooks who value flavour and practicality.
Written by
L Field
