GRILLED ARTICHOKES WITH LEMON-BASIL DIPPING SAUCE
Succulent grilled artichokes dipped in a creamy lemon-basil dipping sauce. Perfect appetizer or side dish.
Provided by Darcey Olson
Categories Appetizer
Time 50m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil, over high heat.
- In a small mixing bowl, combine the olive oil, basil and garlic. Heat in the microwave for 20 seconds. Remove and stir. Repeat for another 20 seconds. Set aside.
- Rub half the lemon over the entire artichoke (inside and out). Place cut side down in the boiling water for 25 minutes to steam.
- In a large bowl, combine the mayonnaise, ketchup, 1 tablespoon lemon juice, 1 tablespoon olive oil mixture and Sriracha Roster Sauce (optional) and stir to combine. Place in the microwave for 15 seconds and stir. Repeat for another 15 seconds. Set aside.
- After steaming, rub 1 teaspoon of olive oil mixture over the entire artichoke. Season with lemon pepper.
- Turn the grill on high heat. Place the artichokes, cut side down, on the grill for 10-12 minutes.
- Remove and enjoy immediately!
Nutrition Facts : Calories 790 kcal, Carbohydrate 23 g, Protein 6 g, Fat 78 g, SaturatedFat 12 g, TransFat 0.1 g, Cholesterol 24 mg, Sodium 546 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 65 g, ServingSize 1 serving
GRILLED ARTICHOKES WITH LEMON AIOLI DIPPING SAUCE
Artichokes are trimmed and steamed ahead of time and then grilled to smoky tender perfection and served with scrumptious creamy lemon dipping sauce. This is a fantastic summer appetizer recipe that everyone loves!
Provided by Lisa
Categories Appetizer or side dish
Time 2h
Number Of Ingredients 10
Steps:
- In a small bowl whisk all of the aioli ingredients except herbs. Store in the fridge, covered for up to 24 hours. Sprinkle freshly-cut herbs on top right before serving.
- Fill a large (8-quarts or more) pot with water, 2/3 of the way up, and bring to a boil.
- Trim one artichoke at a time, making sure to rub all of the freshly cut parts with a halved lemon as you go, to prevent discoloration. First cut off the very tip of the stem. Next, carefully slice off or shave (with a vegetable peeler) the tough outer skin of the stem. Using your scissors and starting at the bottom of the artichoke, snip off the thorny tip of each leaf (about 1/2 inch) until you get to the top of the artichoke, where the leaves are too crowded to separate.
- Lay the artichoke on its side and slice it in half, starting from the stem. Don't forget to keep wiping the cut parts with lemon. Lay each half cut-side down and slice off 3/4 of an inch from the top, to remove the last bunch of thorny tips. Lemon, lemon.
- Carefully drop the artichoke halves into the boiling water. When it returns to a boil, cover the pot and cook the artichokes for 20 minutes. Don't worry if they aren't all completely submerged. Those parts will cook in the steam. Using tongs, gently transfer the artichoke halves, cut side down, to a bowl (letting the water drip off of them) and let them cool for 15-20 minutes. When they're cool enough to handle, use a teaspoon to carefully scoop out the chokes (the hairy part near the heart). They artichokes are now ready for grilling or you can refrigerate them, covered with plastic wrap, for up to 48 hours before grilling them.
- Heat the grill to medium-high. (If you chill the artichokes overnight, allow them to sit at room temperature for 1/2 hour before proceeding.) Brush artichokes generously on both sides with olive oil and season with salt and pepper, to taste. Grill artichokes for about 5 minutes per side, outside first, until the cut side has grill marks and is nicely browned in spots.
- Serve the artichokes warm or at room temperature. I like to set the artichoke halves out on a big platter and let everyone help themselves. Make sure each person has a small plate, a fork and knife to eat the heart, and a small bowl of aioli for dipping. I usually put out one or two large communal bowls for the discarded leaves.
Nutrition Facts : Calories 122 calories, Sugar 1.7 g, Sodium 243.4 mg, Fat 9.4 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 8 g, Fiber 3.5 g, Protein 3 g, Cholesterol 5.9 mg
GRILLED ARTICHOKES WITH CREAMY LEMON DIP
Grilled Artichokes with Creamy Lemon Dip is an irresistible appetizer that is easy to make and fun to eat! Tender, smokey artichoke pieces are perfect dipped in creamy, tangy sauce.
Provided by Emily Walker
Categories Appetizer
Time 50m
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 437 kcal, Carbohydrate 8 g, Protein 3 g, Fat 45 g, SaturatedFat 19 g, Cholesterol 75 mg, Sodium 927 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
GRILLED ARTICHOKE W/ CREAMY BUTTER DIP
I found this on "Delish" and with summer coming, I am definitely going to try this. Love artichokes and this sounds really fun and delicious!
Provided by Marie Everson
Categories Vegetables
Time 40m
Number Of Ingredients 10
Steps:
- 1. 1.Prepare the artichokes: Fill a large bowl with cold water and squeeze the juice of 1 lemon half into it. Remove the stems from the artichokes, cut the pointy tips off the outer leaves, and cut 3/4 inch off the top. Rub all cut areas with the remaining lemon half. As you work, place each trimmed artichoke into the bowl of lemon water until ready to steam.
- 2. 2.Steam the artichokes: Drain the artichokes and place, stem side up, in a steamer basket over about 1 inch of boiling water and 1/4 cup lemon juice. Cover, reduce heat to low, and simmer until tender -- about 30 minutes. Drain and transfer to a large bowl to cool.
- 3. 3.Grill the artichokes: Heat the grill to medium. Cut the artichokes in half lengthwise. Scoop out the inner pink leaves and the fuzzy choke. Toss the cleaned artichokes with the oil, salt, and pepper and grill until golden -- 4 to 6 minutes on each side. Stir the remaining lemon juice, butter, mayonnaise, and red pepper together and serve as an accompanying dip
GRILLED ARTICHOKES WITH CREAMY BUTTER DIP
Grilled artichokes and dip make a simple but special appetizer for your summer cookout.
Categories appetizers side dishes party foods artichoke recipes vegetables cookout recipes Country Living dip recipes
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Prepare the artichokes: Fill a large bowl with cold water and squeeze the juice of 1 lemon half into it. Remove the stems from the artichokes, cut the pointy tips off the outer leaves, and cut 3/4 inch off the top. Rub all cut areas with the remaining lemon half. As you work, place each trimmed artichoke into the bowl of lemon water until ready to steam.
- Steam the artichokes: Drain the artichokes and place, stem side up, in a steamer basket over about 1 inch of boiling water and 1/4 cup lemon juice. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain and transfer to a large bowl to cool.
- Grill the artichokes: Heat the grill to medium. Cut the artichokes in half lengthwise. Scoop out the inner pink leaves and the fuzzy choke. Toss the cleaned artichokes with the oil, salt, and pepper and grill until golden, 4 to 6 minutes on each side. Stir the remaining lemon juice, butter, mayonnaise, and red pepper together and serve as an accompanying dip.
Nutrition Facts : Calories 167 calories
GRILLED ARTICHOKES WITH CREAMY BUTTER DIP
Who knew artichokes could be so good? Adapted from Country Living magazine.This recipe is Italian and also Southwestern.
Provided by Sharon123
Categories Vegetable
Time 55m
Yield 4-8
Number Of Ingredients 11
Steps:
- Prepare the artichokes:.
- Fill a large bowl with cold water and squeeze the juice of 1 lemon half into it. Remove the stems and pointy tips from the outer leaves of the artichokes, and cut 3/4 " off the top. Rub all cut areas with the remaining lemon half. Place each trimmed artichoke into the bowl of lemon water until ready to steam.
- Steam the artichokes:.
- Drain the artichokes and place stem side up in a steamer basket over about 1" of water and 1/4 cup lemon juice. Cover, reduce heat to low, and simmer until tender-about 30 minutes. Drain and transfer to a large bowl to cool.
- Grill the artichokes:.
- Heat the grill to medium(or heat grill pan). Cut the artichokes in half lenthwise. Scoopout the inner pink leaves and the fuzzy choke. Toss the cleaned artchokes with the oil, salt, and pepper and grill until golden-4 to 6 minutes on each side. Stir the remaining lemon juice, butter, mayonnaise, red pepper, and basil, if using, together and serve as an acconpanying dip. Enjoy!
Nutrition Facts : Calories 363.1, Fat 28.4, SaturatedFat 9.7, Cholesterol 38.1, Sodium 945.3, Carbohydrate 28.8, Fiber 10.2, Sugar 2.4, Protein 6.1
GRILLED ARTICHOKES WITH SESAME DIPPING SAUCE
Categories Vegetable Vegetarian Backyard BBQ Buffet Mayonnaise Artichoke Summer Grill Grill/Barbecue Honey Sesame Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For dipping sauce:
- Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold.
- For artichokes:
- Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
- Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges. (Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.)
- Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper. Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
- Transfer artichokes to platter and serve with dipping sauce.
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