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Grilled Artichokes with Balsamic Yogurt Dipping Sauce Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Prepare Lemon for Rubbing: Keep half a lemon nearby for rubbing the cut artichoke surfaces immediately after slicing to prevent browning.
  3. 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.
  4. Trim the Top: Slice off the top 1 inch of the artichoke bud and immediately rub lemon juice on the exposed surfaces.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat Grill: Bring the grill to medium-high heat.
  9. 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.
  10. Grill Artichokes: Transfer artichokes oiled side down to the grill and cook for 3-5 minutes until grill marks and slight charring appear.
  11. Season and Serve: Sprinkle grilled artichokes with kosher or sea salt and serve immediately.
  12. 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.
  13. 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.

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