The perfect grilled combination – delicious brook trout and tender artichokes served with lemon and garlic aioli. Easy to find now at most groceries, these tender, smoky artichoke halves, quickly and beautifully grill along with fresh trout while the aioli sauce comes together in minutes.

Once you get a taste of grilled trout, you’ll be hooked and it’s easier than you think. A super-clean cooking grate is a secret to preventing sticking. So remember to heat the grill on high heat, then use a grill brush to clean off any bits of protein or sauce sticking to the bars. Oil the fish well before placing the grate and then brush the fish again with oil just before turning.

Grilled Artichokes
one lemon
4 globe artichokes

Prepare a one-quart bowl of water. Cut the lemon in half, squeeze in the bowl with the water and then add the lemon halves. Using a sharp knife cut off the smaller leaves around the base of the artichoke and cut the stem, so you only have about a half inch left. Cut the artichokes in half and put them immediately in the water.

Working with one artichoke at a time, remove the furry core or “choke,” scraping out any remains pieces with a spoon. Once cored, immediately place into the lemon water and continue until all are completed.

Heat a large saucepan with a steamed fitted inside. When steam is rising, place the halved, cored artichokes, cut side down, into the steamer and steam for 20 minutes. After 20 minutes, remove and set aside to drain.

Brush the cut side with olive oil and place on the grill for 15 minutes or until well marked.

Grilled Trout
Four 1-pound fresh brook trout without a head, scaled, gutted, and butterflied open (skin on)
Olive oil
Kosher salt and freshly ground pepper
Thinly sliced lemon

Heat a grill to high. Brush trout on both sides with olive oil and season generously with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Brush the top with more olive oil and carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and serve hot topped with lemon slices, the artichokes, and lemon aioli.

Easy Lemon Aioli
½ cup mayonnaise
finely grated lemon zest of one lemon
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon plus one teaspoon garlic, minced
¼ teaspoon salt

Whisk all the ingredients in a small bowl to combine. Serve with the grilled artichokes and trout.