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In a large pot, simmer artichokes in lightly salted water for 30 minutes. Let cool, and slice in half.
When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
To make the sauce gribiche, combine the mayonnaise, yogurt, pickles, parsley, capers, shallots, thyme, eggs, lemon juice, and salt and pepper to taste in a mixing bowl. Stir until thoroughly incorporated.
Rub the artichokes with olive oil, season with salt and pepper, and place cut side down on the grill for 15 minutes or until deep golden brown.
Move to a platter, remove the choke, sprinkle with bread crumbs and serve with the flavorful sauce gribiche. Enjoy!
We were honored to partner with the talented Chef Tyler Florence on this recipe, made specifically with the Timberline grill in mind.
Stay tuned for more from our recipe collaboration with Chef Tyler Florence. See more of Chef Tyler Florence’s work on his Instagram account @tylerflorence and stay up to date with him on the Food Network.