I’m a huge artichoke fan like I seriously loooooveeee them.
When I am in Italy I wait for artichoke season and eat the purple carciofis every single day. I can’t get enough of them. They are so delicate you can pop the whole thing into your mouth.
But the ones I get back in Los Angeles are a little more work to clean and cook. But I still don’t get why some people are so afraid or intimidated to cook these babies.
Cooking artichokes is not complicated at all and they are so worth the effort.
And I am not alone in my obsession. Jade is addicted to them too. In fact, grilled artichokes are one of those things we seek out at restaurants.
And if they are good we go back time and time again just for them. We often order 2 portions each and nothing else.
These babies are brilliant. The slight char adds a smokey taste and the balsamic and mayo dipping sauces are insane.
I have recreated one of our favorite restaurant sides and now you can make them for your family at home. These are so frigging good it’s ridiculous. You might need to double or triple this recipe.
Bon Appetit
xxx MM
Grilled Artichokes with Dipping Sauces
Ingredients
FOR THE ARTICHOKES
- 4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
- 1 lemon, cut in wedges
- 2 bay leaves
- 4 whole peppercorns
MAYO & DILL DIPPING SAUCE
- 3 TBS mayonnaise
- 1 TBS fresh chopped dill
- 1 TBS Dijon mustard
- ¼ tsp coarse salt
- ¼ tsp black pepper
BALSAMIC DIPPING SAUCE
- 3 TBS olive oil
- 2 TBS balsamic vinegar
- 1 TBS Dijon mustard
- ¼ tsp coarse salt
- ¼ tsp black pepper
- ½ tsp curry powder
Instructions
Trim an inch off the stems of the artichokes, trim the top third off the artichokes and trim the petals with a scissor. Slice them in half.
Fill a large pot with 2 inches of water. Add the bay leaves, peppercorns, and a ¼ lemon to the water. Place the artichokes in a steamer & cover. Steam for 25 minutes until the stems are tender when pierced with a fork. Drain the artichokes. Spray them with olive oil.
Preheat the grill to medium-high. Grill, turning until warmed through and lightly charred around the edges, about 5 minutes. This will infuse a smokey taste.
In a bowl mix mayonnaise, fresh dill, mustard, pepper & salt. In a separate dish combine the olive oil, balsamic, salt, pepper, curry powder & mustard.
Place both sauces in little dipping dishes and serve on the side along with some fresh lemon wedges.
SERVES 4
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