If you’ve ever thought artichokes were intimidating or bland, get ready for a total game changer with this Grilled Artichokes with Balsamic Yogurt Dipping Sauce Recipe. It transforms humble artichokes into a vibrant, smoky delight accompanied by a tangy, creamy dip that will make every bite a celebration. The grilling adds a subtle char that perfectly complements the fresh, lemony brightness and the luscious balsamic-infused yogurt sauce. This dish is as much fun to eat as it is delicious, making it a perfect starter or a side that will wow everyone at your table.
Ingredients You’ll Need
Keep it simple and fresh with ingredients that each play a vital role in bringing out incredible flavors and a beautiful presentation in this dish.
- Mayonnaise: Adds a creamy base for the dipping sauce that balances tangy and smoky notes.
- Plain yogurt: Provides a light, refreshing tang and smooth texture to the sauce.
- Balsamic vinegar: Brings a rich acidity and sweetness that elevates the dip.
- Dijon mustard: Offers a subtle sharpness and depth to the sauce.
- Artichokes: The star of the dish, fresh and tender, perfect for grilling.
- Lemon: Prevents browning and lends a bright zestiness to both artichokes and dip.
- Olive oil: Infused with garlic and parsley, it adds richness and an herby aroma.
- Garlic cloves: Smash them for a gentle punch of mellow garlic flavor in the oil.
- Fresh parsley: Chopped fine to bring freshness and a pop of green color.
How to Make Grilled Artichokes with Balsamic Yogurt Dipping Sauce Recipe
Step 1: Infuse the Olive Oil
Start by lightly warming olive oil infused with smashed garlic cloves and fresh parsley. This gently releases fragrant oils without cooking the herbs and garlic too much. This infused oil becomes the luscious, savory coating that prevents sticking and adds flavor during grilling.
Step 2: Prevent Browning with Lemon Juice
Artichokes oxidize quickly when cut, turning an unappetizing brown. Rubbing lemon juice all over the cut surfaces right after slicing keeps them vibrant and fresh-looking, while adding a bright citrus note.
Step 3: Prepare the Artichokes
Trim the artichokes carefully by cutting the stem, peeling off small leaves, slicing off the tough top, and snipping the pointed leaf tips. Each step ensures a tender, bite-sized artichoke that’s safe and enjoyable to eat.
Step 4: Halve and Clean Out the Choke
Cut the artichokes in half and remove those pesky tiny inner leaves as well as the fuzzy choke using a spoon. This crucial step reveals the tender heart and prevents any unpleasant texture in your final dish.
Step 5: Cook the Artichokes
You have options here: steam in a pressure cooker for 6 minutes or stovetop steam for 35-40 minutes until tender. Either method makes sure your artichokes are perfectly soft, ready to soak up that gorgeous grill aroma.
Step 6: Grill the Artichokes
Brush the artichoke halves generously with your infused olive oil, then grill cut-side down over medium-high heat. The grill imparts a delicious smoky char, enhancing the natural earthiness with just the right amount of crispness.
Step 7: Season and Serve
Finish with a sprinkle of kosher or sea salt and serve piping hot with the balsamic yogurt dipping sauce on the side. The combination makes each leaf a flavorful adventure from smoky to creamy tangy.
Step 8: Make the Balsamic Yogurt Dipping Sauce
Whisk together mayonnaise, plain yogurt, balsamic vinegar, and Dijon mustard until smooth. Chill until ready. This sauce is the perfect foil to the grilled artichokes, offering richness with a balanced tang that brightens every bite.
How to Serve Grilled Artichokes with Balsamic Yogurt Dipping Sauce Recipe
Garnishes
Sprinkle chopped fresh parsley for a burst of color and fresh herbal aroma that complements the grilled flavors. A light dusting of freshly cracked black pepper can add a subtle heat and complexity.
Side Dishes
This grilled artichoke recipe pairs wonderfully with fresh, crisp salads or a warm grain bowl featuring quinoa or farro. For heartier meals, serve alongside grilled chicken or fish to capitalize on the smoky flavor theme throughout your menu.
Creative Ways to Present
For a stunning party platter, arrange the grilled artichoke halves in a circle on a large serving tray with a bowl of the balsamic yogurt dipping sauce in the center. You can also skewer smaller artichoke leaf clusters for easy finger food that’s both elegant and casual.
Make Ahead and Storage
Storing Leftovers
Place cooled grilled artichokes in an airtight container and refrigerate for up to 3 days. Keep the dipping sauce stored separately in a sealed jar to preserve freshness and tang.
Freezing
Grilled artichokes don’t freeze well as the texture can become mushy upon thawing. It’s best to enjoy this Grilled Artichokes with Balsamic Yogurt Dipping Sauce Recipe fresh or refrigerated.
Reheating
To reheat, warm the artichokes gently in a skillet over medium heat or under a broiler to revive their crisp grilled edges without drying out. Reheat the dipping sauce only briefly if desired, or serve cold for best texture.
FAQs
Can I use frozen artichokes for this recipe?
Fresh artichokes are best for grilling because they hold their shape and texture better. Frozen artichokes tend to be softer and may not grill as nicely, but steaming them before can help if fresh isn’t available.
Is the balsamic yogurt sauce suitable for vegans?
This particular sauce contains mayonnaise and yogurt, which are typically dairy and egg-based. For a vegan alternative, try plant-based yogurt and vegan mayo to keep it creamy and tangy.
How do I know when artichokes are done steaming?
You can test tenderness by inserting a knife into the base; it should slide in easily without resistance. The leaves should also pull away from the heart with a gentle tug.
What’s the best way to eat grilled artichoke leaves?
Pull off a leaf, dip the base into the sauce, and scrape the soft, tender flesh at the wide end of the leaf between your teeth. Work your way inward until only the heart remains, which is fully edible and the best bite!
Can I prepare the balsamic yogurt sauce ahead of time?
Absolutely! This sauce keeps well in the fridge for 2-3 days. Preparing it a few hours ahead helps the flavors meld beautifully and saves you prep time right before serving.
Final Thoughts
This Grilled Artichokes with Balsamic Yogurt Dipping Sauce Recipe is one of those dishes that instantly elevates any meal with its fresh, smoky, and tangy flavors. It’s rewarding to make, fun to eat, and sure to impress whether you’re serving up a casual lunch or an elegant appetizer. Give it a try and watch artichokes become your new favorite grilled delight!
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Grilled Artichokes with Balsamic Yogurt Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes grilling plus 6-40 minutes steaming/pressure cooking
- Total Time: Approximately 35-55 minutes depending on cooking method
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Description
This delightful recipe for grilled artichokes combines tender, steamed artichokes with a smoky char from the grill, enhanced by a flavorful garlic-infused olive oil and a tangy balsamic dipping sauce. Perfect as a unique appetizer or side dish, these artichokes are carefully prepped to remove tough parts and served with a creamy, zesty dip that elevates their natural flavor.
Ingredients
For the Artichokes
- 4 artichokes
- 1 lemon, halved
- 1/4 cup olive oil
- 2–3 garlic cloves, smashed
- 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
- Infuse the Olive Oil: Smash the garlic cloves and combine them with the olive oil and chopped parsley in a small bowl. Microwave for 45-60 seconds to warm the oil without making it hot. Set aside to allow the flavors to infuse.
- Prepare Lemon for Rubbing: Keep half a lemon nearby for rubbing the cut artichoke surfaces immediately after slicing to prevent browning.
- Prep the Artichokes: For each artichoke, cut 1/2 inch off the stem, remove small bottom leaves, and peel the stem with a vegetable peeler to remove the tough exterior.
- Trim the Top: Slice off the top 1 inch of the artichoke bud and immediately rub lemon juice on the exposed surfaces.
- Trim Leaf Points and Halve: Use kitchen shears to snip off the pointy tips of each leaf carefully, then cut the artichoke in half. Rub lemon juice inside right after cutting.
- Clean the Inner Leaves: Remove small, tough inner leaves that are shorter than the trimmed top, then extract the fuzzy choke using a spoon. Rub lemon juice again to prevent discoloration.
- Cook the Artichokes: Pressure Cooker method: Add 1 cup water and a trivet to the pressure cooker. Place artichokes cut side down on the trivet, seal the lid, set to high pressure for 6 minutes, then quick release steam. Stovetop method: Fill a pot with 2-3 cups of water, bring to simmer, place artichokes in a steamer basket, cover and steam for 35-40 minutes until tender.
- Preheat Grill: Bring the grill to medium-high heat.
- Brush with Infused Oil: Place cooked artichokes cut side up on a platter and brush the infused olive oil generously over the insides to prevent sticking and add flavor.
- Grill Artichokes: Transfer artichokes oiled side down to the grill and cook for 3-5 minutes until grill marks and slight charring appear.
- Season and Serve: Sprinkle grilled artichokes with kosher or sea salt and serve immediately.
- Prepare Balsamic Dipping Sauce: In a small bowl, whisk together mayonnaise, plain yogurt, balsamic vinegar, and Dijon mustard until smooth. Refrigerate until ready to serve.
- Enjoy: Use your teeth to scrape the tender white meat off each leaf, enjoying the stem and heart which are also edible and delicious.
Notes
- Rubbing lemon juice on cut artichoke surfaces prevents browning and keeps them looking fresh.
- Be careful when trimming the pointy leaf tips as they can be sharp.
- Cooking times vary depending on artichoke size; test tenderness by piercing with a knife.
- For best flavor, use fresh parsley and good quality olive oil for infusion.
- The balsamic dipping sauce balances the smoky grilled taste with a creamy tang.
- You can steam the artichokes on the stovetop or use a pressure cooker for faster results.
