grilled artichokes with sauce gribiche by chef tyler florence


  • 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




In a large pot, simmer artichokes in lightly salted water for 30 minutes. Let cool, and slice in half.


When ready to cook, 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!