There is something truly magical about this Grilled Artichokes with Balsamic Dipping Sauce Recipe that makes it a standout appetizer or side dish. The tender, smoky artichokes grilled to perfection pair beautifully with a tangy and creamy balsamic dipping sauce that complements each bite with a burst of flavor. Whether you’re a seasoned artichoke lover or trying them for the first time, this recipe invites you to enjoy a delightful balance of textures and tastes that are as fun to eat as they are delicious. Get ready to wow your guests and treat yourself to a culinary experience that feels as fresh and vibrant as it is comforting.
Ingredients You’ll Need
This Grilled Artichokes with Balsamic Dipping Sauce Recipe keeps things simple but impressive by focusing on fresh, straightforward ingredients. Each one brings a unique touch, from the rich olive oil that carries the garlic’s warmth to the bright zing of lemon juice that keeps the artichokes looking perfect and tasting vibrant.
- 4 artichokes: Fresh and hearty, they form the delicious base of this dish.
- 1 lemon: Stops browning and adds a fresh citrus punch.
- 1/4 cup olive oil: Infused with garlic and parsley, it adds a rich, aromatic flavor for grilling.
- 2-3 garlic cloves: Crush for a fragrant, warming olive oil infusion.
- 1 tablespoon fresh parsley, chopped: Adds a fresh herbal note to the oil.
- 2 tablespoons mayonnaise: Creates a creamy base for the dipping sauce.
- 2 tablespoons plain yogurt: Adds tanginess and lightness to the sauce.
- 2 tablespoons balsamic vinegar: The star ingredient in our dipping sauce, it delivers a sweet and tangy richness.
- 1/2 teaspoon Dijon mustard: Balances the sauce with a subtle kick and depth.
- Kosher or sea salt: For seasoning and finishing the grilled artichokes perfectly.
How to Make Grilled Artichokes with Balsamic Dipping Sauce Recipe
Step 1: Infuse the Olive Oil
Start by crushing garlic cloves and mixing them with olive oil and chopped parsley in a small bowl. Warm this mixture gently in the microwave for about 45-60 seconds. This step lets the garlic’s bold aroma infuse the oil without cooking it fully, giving your grilled artichokes a beautiful fragrant base.
Step 2: Prepare the Artichokes and Keep Them Bright
Because artichokes brown quickly when cut, have half a lemon ready and rub the cut surfaces immediately after slicing. This not only keeps the artichokes pretty but also brightens their flavor, preventing discoloration while prepping each one.
Step 3: Trim and Peel the Artichokes
Work on one artichoke at a time by cutting off about half an inch of the stem, peeling away its tough exterior, removing small bottom leaves, and slicing off the top inch of the leaves. Don’t forget to rub lemon juice over the cut parts to protect from browning.
Step 4: Remove the Thorny Tips and Cut in Half
Use kitchen shears to snip off the pointy tips of each leaf carefully. Then slice the artichoke in half lengthwise and immediately rub the insides with lemon again. This takes some patience but rewards you with tender, easy-to-eat halves.
Step 5: Clean Out the Choke
Remove the small inner leaves and scrape out the fuzzy choke with a spoon. These parts are inedible but clearing them leaves behind the delicious heart and base, which are the best parts to savor. Give the artichoke halves one last lemon rub for freshness.
Step 6: Cook the Artichokes Until Tender
You have two great options here: steam them stovetop for 35-40 minutes or pressure cook for about 6 minutes with a cup of water. Both methods work beautifully, softening the artichokes just enough to be tender but still firm enough for grilling. The goal is that satisfying tenderness that invites grilling without falling apart.
Step 7: Grill With Infused Olive Oil
Preheat your grill to medium-high. Brush the olive oil infusion generously but carefully over the cut sides, ensuring the artichokes don’t stick but won’t cause flare-ups. Place them cut side down on the grill, cooking for 3-5 minutes until you see wonderful grill marks and some slight charring that adds flavor and texture.
Step 8: Season and Prepare the Balsamic Dipping Sauce
Once grilled, sprinkle the artichokes with kosher or sea salt to taste. Mix together mayonnaise, plain yogurt, balsamic vinegar, and Dijon mustard until smooth for your dipping sauce. Chill until you’re ready to serve. This sauce perfectly complements the smoky, tender artichokes and provides a creamy, tangy kick.
How to Serve Grilled Artichokes with Balsamic Dipping Sauce Recipe
Garnishes
A sprinkle of fresh chopped parsley or a light dusting of grated Parmesan cheese can elevate the presentation and add subtle bursts of flavor. Lemon wedges on the side let everyone add extra brightness if desired. These simple touches make the dish look as good as it tastes.
Side Dishes
Grilled artichokes shine alongside light and fresh sides like a crisp green salad, roasted potatoes, or charred corn on the cob. They also pair delightfully with grilled seafood or chicken, making the whole meal feel vibrant and balanced.
Creative Ways to Present
For a fun twist, serve the artichokes on a rustic wooden board with small bowls of the balsamic dipping sauce. Arrange a few lemon wedges and fresh herbs around for color. Another idea is to chop up the grilled leaves and use them as a topping for bruschetta or tossed into pasta for an unexpected flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftover grilled artichokes in an airtight container in the refrigerator for up to 2 days. They’re best eaten fresh but still delicious when reheated gently or served cold as part of a salad or antipasti platter.
Freezing
Because of their tender texture, freezing grilled artichokes can affect quality and is not generally recommended. If you need to store cooked artichokes longer, it’s better to freeze them raw or par-cooked before grilling.
Reheating
When reheating leftovers, warm them gently in a skillet over medium heat or in the oven to preserve their smoky grilled flavor. Avoid microwaving if possible, as it can make the artichokes rubbery and less appealing.
FAQs
Can I use canned artichokes for this Grilled Artichokes with Balsamic Dipping Sauce Recipe?
Fresh artichokes give the best texture and flavor when grilled, so canned artichokes aren’t recommended for this recipe. They tend to be too soft and will fall apart on the grill.
How do I know when the artichokes are cooked through before grilling?
The artichokes are tender and cooked through when a knife easily pierces the stem and base without resistance, whether steamed or pressure cooked. This ensures grilling will add flavor without overcooking.
Can I make the balsamic dipping sauce ahead of time?
Absolutely! The balsamic dipping sauce can be prepared in advance and refrigerated for up to two days, allowing the flavors to meld beautifully for an even more flavorful dipping experience.
What if I don’t have a grill? Can I cook the artichokes another way?
If you don’t have access to a grill, you can finish the artichokes under a broiler to get similar charred notes, or simply serve them after steaming with the balsamic sauce — still delicious and satisfying.
Is this dish suitable for a vegetarian or vegan diet?
This Grilled Artichokes with Balsamic Dipping Sauce Recipe is vegetarian-friendly, but not vegan due to mayonnaise and yogurt in the sauce. However, you could swap those for vegan alternatives to make it fully plant-based.
Final Thoughts
There is something so charming and satisfying about gathering around a plate of grilled artichokes served with a rich balsamic dipping sauce. This Grilled Artichokes with Balsamic Dipping Sauce Recipe brings together simple ingredients with a little extra love to create a dish you’ll want to make again and again. I encourage you to give it a try — it’s a wonderful way to enjoy artichokes in a fresh, fun, and flavorful way that’s perfect for sharing with friends or savoring all by yourself.
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Grilled Artichokes with Balsamic Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes grilling + 6 minutes pressure cooking or 35-40 minutes steaming
- Total Time: Approximately 45-55 minutes depending on cooking method
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This recipe for Grilled Artichokes offers a delightful way to prepare and enjoy fresh artichokes by first steaming them to tender perfection and then finishing them on a grill for a smoky, charred flavor. Served with a tangy balsamic dipping sauce made from mayonnaise, yogurt, and Dijon mustard, this dish makes a perfect appetizer or side that highlights the unique texture and taste of artichokes in a fresh and flavorful way.
Ingredients
For the Artichokes
- 4 artichokes
- 1 lemon
- 1/4 cup olive oil
- 2–3 garlic cloves
- 1 tablespoon fresh parsley, chopped
For the Balsamic Dipping Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons plain yogurt
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
Instructions
- Prepare infused olive oil: Smash the garlic cloves and place them in a small bowl with the olive oil and chopped parsley. Microwave for 45-60 seconds to warm the oil without making it hot. Set aside to infuse the flavors.
- Prevent browning: Cut the lemon in half. After cutting each artichoke, rub the cut surfaces immediately with lemon juice from one half to stop browning.
- Trim artichokes: Working with one artichoke at a time, cut about 1/2 inch off the stem, remove any small leaves at the bottom of the bud, and peel the tough outer layer from the stem using a vegetable peeler.
- Trim top and rub lemon: Cut off the top 1 inch of the bud of leaves and immediately rub the exposed area with lemon juice.
- Remove leaf tips and halve artichokes: Use kitchen shears to cut sharp points off each leaf tip, then carefully cut the artichoke in half lengthwise. Rub lemon juice on the cut surfaces immediately.
- Remove small inner leaves: Pull out the smaller, pointy, often purple leaves inside the artichoke that are shorter than where you cut the top off.
- Remove the choke: Use a spoon to scrape out the fuzzy choke in the center. Rub lemon juice on the cleaned artichoke halves once more. Repeat the cleaning for remaining artichokes.
- Cook artichokes in pressure cooker (optional method): Add 1 cup of water and a trivet to the pot. Place artichokes cut side down on the trivet. Seal the lid with the steam vent set to sealing, and cook on high pressure for 6 minutes. Quick release the steam and carefully open the lid.
- Cook artichokes on stovetop (alternative method): Fill a large pot with 2-3 cups of water and bring to a simmer. Place artichokes in a steamer basket and set over the simmering water. Cover and steam for 35-40 minutes until tender.
- Preheat grill: Heat grill to medium-high heat.
- Brush artichokes with infused olive oil: Place the cooked artichokes cut side up on a platter. Gently brush the insides with the infused olive oil to prevent sticking during grilling but avoid excess oil that can cause flare-ups.
- Grill artichokes: Place artichokes cut side down on the grill. Grill for 3-5 minutes until slightly charred and marked by the grill.
- Season and serve: Sprinkle grilled artichokes with kosher or sea salt and serve immediately. To eat, scrape the white meat from the base of each leaf with your teeth. The stem and heart are edible and considered the best parts. Serve with the balsamic dipping sauce.
- Make the balsamic dipping sauce: In a small bowl, mix together mayonnaise, yogurt, balsamic vinegar, and Dijon mustard until smooth. Refrigerate until ready to serve.
Notes
- Rub lemon juice immediately after cutting to prevent artichokes from turning brown.
- Be careful when trimming leaf tips and removing inner leaves; some parts can be sharp.
- Both pressure cooking and stovetop steaming methods can be used for tenderizing artichokes before grilling.
- The infused olive oil adds extra flavor and prevents sticking on the grill.
- The balsamic dipping sauce provides a tangy contrast to the smoky grilled artichokes.
- Use a serrated or sharp knife and kitchen shears for precise trimming and cutting.
