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Grilled Artichokes with Dipping Sauces

Ingredients

Scale

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

Find it online: https://melissamayo.com/recipe/grilled-artichokes-with-dipping-sauces/