Up until about a month ago, I had never eaten a whole artichoke! For the past month I have eaten at least 2 a week. They are that good and I had no idea what I was missing! I think it was the prep work of the prickly vegetable that intimidated me. Artichoke hearts in a jar, easy peasy. But chopping, cutting, peeling, cooking, removing… who has time for that? I make time now!
Seriously, if you have never cooked your own artichokes, this recipe is a great one, and if you have, you have probably stopped reading since you know how great they are! Oh, and about the sauce. I have heard that many people use just melted butter or plain mayonnaise to dip their artichokes in, but I really think you should try this dipping sauce. It is delicious and perfectly compliments the flavor of the artichokes.
Grilled Artichokes with Garlic-Herb Dipping Sauce
- 2 tablespoons light or regular mayo
- 1 heaping teaspoon Dijon mustard
- 1-2 teaspoons fresh chopped herbs (a combination of rosemary and parsley is my favorite)
- 1 garlic clove, minced
- 1 teaspoon red wine vinegar
- 1 teaspoon lemon juice
- Kosher salt and black pepper
- 2 fresh artichokes, washed in cold water
- 2 tablespoons olive oil
Make the dipping sauce by combining the mayo, Dijon mustard, herbs, garlic, vinegar and lemon juice in a small bowl. Add salt and pepper to taste. Refrigerate while you cook the artichokes.
Heat a large stockpot of water to boiling. To prep the artichokes, cut top 1/3 off with a large, sharp knife. Pull the bottom, tough leaves off and snip the prickly tops off of the rest of the leaves with kitchen shears. Peel the stems with a vegetable peeler. Place the artichokes in boiling water, cover and cook for 15-20 minutes. The artichokes are done when the base of the artichokes (not the stem, the base of the leaves) is easily pierced with a knife.
While the artichokes are cooking, preheat the grill to medium heat. Drain the artichokes upside down. When cool enough to handle, cut artichokes in half. Scoop out the fuzzy hairs in the artichoke, and discard. Cut again into quarters. Brush the artichokes with olive oil, and sprinkle with salt. Grill the artichokes, turning as needed, until lightly charred. Serve with dipping sauce.
Source: Adapted from The Thin Chef.
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