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Grilled Artichokes with Balsamic Dipping Sauce Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Preheat grill: Heat grill to medium-high heat.
  11. 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.
  12. Grill artichokes: Place artichokes cut side down on the grill. Grill for 3-5 minutes until slightly charred and marked by the grill.
  13. 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.
  14. 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.

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Find it online: https://comfortmealsmadeeasy.com/grilled-artichokes-with-balsamic-dipping-sauce-recipe/