Spring is the perfect time to whip up these grilled artichokes with ramp aioli, a show-stopping appetizer that’s sure to impress! With ramps peaking in late April and early May, this dish celebrates the fleeting, wild flavors of the season - just remember, foraging for ramps can be tricky due to local laws, so your best bet is to hit up your local farmers’ market for the freshest ingredients. The smoky flavor of the grilled artichokes paired with the vibrant ramp aioli and charred lemons creates a deliciously unique taste that’s hard to resist. Plus, any leftover aioli makes a fantastic spread for sandwiches or a unique dressing for salads.

Servings: 8 to 10

Special Equipment: Grill pan (or outdoor grill), Food processor, Microplane

Ingredients:

4-5 artichokes
1 bunch wild ramps
2 egg yolks
4 lemons
Garlic
Olive oil

Method:

Prepare the ingredients
Wash and dry the fresh produce. Grate the garlic in a paste. Halve lemons. Trim the ends from the ramps. Trim stem of each artichoke to 1 inch, and snap off dark outer leaves. Use a sharp knife to trim off the top 1 inch from the artichoke leaves. Use a paring knife to peel the dark green skin from the stem and base of artichoke. Slice each artichoke in half lengthwise. Use a paring knife to remove the choke and the purple, prickly-tipped leaves from center of each half. Place prepped artichokes in a large bowl of cold water with juice of 2 lemons (to prevent browning).
Boil the artichokes
Bring a large pot of salted water to a boil. Add the artichoke halves and cook about 10-12 minutes, or until tender when pierced with a sharp knife. Drain thoroughly and pat dry.
Make the aioli
Add the egg yolks, garlic paste, ramps. the juice of 2 lemons, and a big pinch of salt to a food processor; pulse until combined. With the motor still running, slowly drizzle in 1 cup of olive oil until the mixture is thick and emulsified. Taste then seasoned with salt if desired.
Grill the artichokes & lemons
Heat a thin layer of olive oil in a grill pan over medium-high heat until hot. Working in batches, add the artichoke halves, flat side down, in an even layer and cook 3 to 4 minutes, or until charred with visible grill marks. Grill the lemon halves until charred and fragrant. Serve the artichokes atop the ramp aioli; finish with a squeeze of the grilled lemon. Enjoy!