0 from 6 votes
Grilled Artichokes with Roasted Garlic Olive Oil Dip
Roasted garlic and rosemary make these grilled artichokes shine. Bonus: No butter in sight! These artichokes and their dipping oil are double vegan all the way.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 4 artichoke halves
Calories: 765 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
- 2 large artichokes
- 1 bay leaf
- 1 slice lemon
For the rosemary olive oil:
- 1 cup olive oil
- 4-5 sprigs fresh rosemary
For the roasted garlic olive oil dip:
- 6-8 garlic cloves about ¼ cup
- 1 teaspoon olive oil for roasting the garlic
- ½ cup rosemary olive oil
- 2 teaspoons freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
Instructions
- Prepare and steam the artichokes. Use kitchen scissors to snip off the tips of the leaves, and then cut off the stem and about ½ inch of the top with a sharp knife. Rinse well under cold water. Place the artichokes in a large pot filled with two inches water. Add the lemon slice and bay leaf. Bring to a boil over high heat, then reduce to a simmer and cover, continuing to boil until tender, 30-40 minutes. Remove from water and set aside to cool.
- While the artichokes are steaming, make the rosemary olive oil and roast the garlic. To make the rosemary olive oil, pour the oil into a small saucepan set over medium heat. Add the rosemary sprigs. Bring just to a boil, then remove from heat. Let sit for 5 minutes. Remove the rosemary and discard it.
- To roasted the garlic cloves, preheat the oven to 375º F. Place the unpeeled cloves in a shallow baking pan or pie dish and drizzle with 1 teaspoon of olive oil. Toss to coat and cover pan with foil. Bake for 20-25 minutes, until garlic is soft. Remove from oven and let cool enough to handle.
- Make the dipping sauce. Squeeze the roasted garlic into the bowl of a food processor and discard the garlic skins. Add ½ cup rosemary olive oil, lemon juice, Dijon mustard, and salt. Blend until pureed, about 30 seconds. Pour into a small serving bowl and set aside.
- To grill the artichokes, preheat grill to approximately 500ºF. Using a sharp knife, cut the artichokes in half. With a spoon, scrape out just the fuzzy, hairy center of the artichoke, leaving the leaves and heart. Brush well with some of the remaining rosemary olive oil. Place cut-side down on the grill and cook until the artichokes darken with grill lines, about 3 minutes. Use tongs to rotate a quarter turn; cook for another minute or two. Remove from heat and allow to cool for 2-3 minutes. Serve with dipping oil.
Cup of Yum
Notes
- If you have leftover rosemary oil, it's perfect for dipping crusty bread or tossing with pasta and roasted vegetables.
Nutrition Information
Serving
1artichoke half
Calories
765kcal
(38%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
82g
(126%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
9g
Monounsaturated Fat
60g
Sodium
215mg
(9%)
Potassium
268mg
(8%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
40IU
(1%)
Vitamin C
11mg
(12%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4artichoke halves
Amount Per Serving
Calories 765
% Daily Value*
| Serving | 1artichoke half | |
| Calories | 765kcal | 38% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 82g | 126% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 60g | 300% |
| Sodium | 215mg | 9% |
| Potassium | 268mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.