Grilled Artichokes with Yogurt Dipping Sauce
Serves: 8
  • Salt and pepper
  • 1 lemon, cut in half
  • 4 large artichokes
  • 2 tablespoons olive oil
  • ½ cup Greek yogurt
  • 1 teaspoon freshly chopped dill
  1. In a small bowl, combine juice from half of the lemon, yogurt, dill and salt and pepper to taste
  2. Place yogurt in the refrigerator until time to serve
  3. Next, bring a large pot of salted water to a boil
  4. Fill a large bowl with water and squeeze in juice from one half of the lemon (this keeps the artichokes from browning as you prep them)
  5. Peel off skin from artichoke stem
  6. Trim off outer bottom leaves with kitchen scissors
  7. Cut the tip off of each outer leaf
  8. Cut artichoke in half and scoop out the fibrous choke
  9. Add to lemon water as you complete each one
  10. Once complete, drain artichokes and place in boiling water
  11. Cook for about 15 minutes until almost tender, but not falling apart
  12. Drain and set aside
  13. Heat a grill pan over medium-high heat
  14. Brush artichokes with oil and season with salt and pepper
  15. Grill cut side down until charred and artichoke hearts are tender, about 5-8 minutes
  16. Place on a platter and serve with dipping sauce
Recipe by Feeding an Italian at