Steps

• Step 1

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

  Ingredients

  • 3 Large Globe artichokes

  • As Needed kosher salt

• Step 2

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 3

  Make the sauce gribiche. In a medium bowl, combine the mayonnaise, yogurt, pickles, parsley, capers, shallots, thyme, eggs, lemon juice, and salt, and pepper to taste. Stir until thoroughly incorporated.

  Ingredients

  • 1 Cup mayonnaise

  • 1 Cup Plain Yogurt

  • 2 Tablespoon dill pickle, finely chopped

  • 2 Tablespoon Flat leaf parsley leaves, finely chopped

  • 2 Tablespoon capers, drained

  • 1 Tablespoon shallot, minced

  • 1 Teaspoon Thyme leaves, freshly chopped

  • 2  hard boiled eggs, peeled and finely chopped

  •  Juice of 1 lemon

  •  kosher salt

  • To Taste Ground black pepper

• Step 4

  Rub the artichokes with olive oil. Season with salt and pepper.

  Ingredients

  • 3 Tablespoon extra-virgin olive oil

  • As Needed Ground black pepper

• Step 5

  Place the artichokes cut-side down directly on the grill grates. Close the lid, and cook for 15 minutes, or until deep golden brown.

  00:15

  350 ˚F / 177 ˚C

• Step 6

  Remove the artichokes from the grill and transfer to a platter. Remove the choke, sprinkle with bread crumbs and serve with the flavorful sauce gribiche. Enjoy!

  Ingredients

  • 1 Cup panko breadcrumbs, toasted