Grilled Artichokes with Dip
User Reviews
5
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Prep Time
45 mins
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Cook Time
5 mins
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Total Time
50 mins
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Servings
4
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Calories
437 kcal
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Course
Appetizer
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Cuisine
American, International
Grilled Artichokes with Dip
Description
Grilled Artichokes with Dip features whole artichokes poached in lemon and olive oil infused water until the leaves become tender enough to pull off easily. After they cool and drain upside down, the artichokes are halved and the inedible choke is scooped out to reveal the tender heart. A basting mixture of melted butter, garlic, lemon juice, salt, and lemon pepper seasoning is brushed inside each half before grilling cut side down over medium-high heat. Grilling produces caramelized, slightly crispy edges while warming the buttery interior.
The lemon mayo dip combines mayonnaise with a bit of lemon juice to offer a creamy, tangy element that complements the smoky grilled artichoke flavor. The grilling step adds complexity and a subtle char that pairs well with the mild nutty taste of the steamed artichoke base. Sliced lemon wedges serve as a bright garnish if desired.
This recipe is a great way to enjoy artichokes as a flavorful appetizer or side. Serving them warm with the dip accentuates their natural richness balanced by acidity. The step of boiling first ensures the artichokes cook thoroughly and become tender before grilling for texture and taste contrast. It works nicely for outdoor grilling or stove-top grill pans.
Ingredients
- 2 to 4 Artichoke whole
- olive oil to taste
- lemon juice to taste
- 1 lemon sliced into wedges (optional
For Basting:
- ½ cup butter melted
- 1 teaspoon garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon lemon pepper seasoning
Lemon Mayo Dip
- ½ cup mayonnaise Best Foods brand
- 1 to 2 teaspoons lemon juice
Instructions
- Fill a large pot (that can hold the artichokes side by side) with water and bring to a boil over the stove. Add some olive oil and lemon juice to the water, to taste.
- Cut the top section (so you catch the sharp ends of the leaves) off the artichoke. Cut a little off the stem and any stray little leaves off the stem. Add the artichokes to the boiling water and cook for 30 to 40 minutes, or until outside leaves pull off easily.
- While the artichokes are boiling make the dipping sauce. Mix up the lemon and mayo and set aside in the fridge for later.
- When cooked, remove from water and place the artichokes upside down to cool and drain.
- Cut the artichokes in half with a large sharp knife and remove the fuzzy center (also known as the choke) with a spoon.
- Combine the basting mix and brush all over the inside of each artichoke half (try to reserve a little for the end of grilling). Grill cut sides down over medium-high heat. When the edges get nice and toasty, flip over and brush the insides again with any remaining butter/seasoning mix.
- Serve hot with the chilled lemon mayo dip along with lemon wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 45g | 69% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 75mg | 25% |
| Sodium | 927mg | 39% |
| Potassium | 237mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 38mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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