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Grilled Artichokes with Sauce Gribiche by Chef Tyler Florence

Traeger Kitchen


Grilled Artichokes with Sauce Gribiche by Chef Tyler Florence

Prep Time

45

Minutes

Cook Time

15

Minutes

Serves

4 - 6

People

Effort

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What's this?

This flavorful and 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

  • 3 Large Globe Artichokes, simmered, cut & cooled

  • 1 Cup mayonnaise

  • 1 Cup Yogurt

  • 2 Tablespoon Dill Pickle, finely chopped

  • 2 Tablespoon chopped flat-leaf parsley

  • 2 Tablespoon capers, drained

  • 1 Tablespoon finely chopped shallot

  • 1 Teaspoon chopped thyme

  • 2 Medium hard boiled eggs, peeled and finely chopped

  • To Taste lemon, juiced

  • To Taste salt and pepper

  • 3 Tablespoon extra-virgin olive oil

  • To Taste salt and 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.
  • 2

    When ready to cook, set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • 3

    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.
  • 4

    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.
  • 5

    Move to a platter, remove the choke, sprinkle with bread crumbs and serve with the flavorful sauce gribiche. Enjoy!