I’ve never worked with artichokes before, but John saw some on sale at our go-to fruit and veg, so I figured it was finally time try them out.
Since it was my first time, I wanted to make a simple recipe that really showcased the artichoke. This grilled artichoke recipe from Bon Appetit was the winner. John had prepped artichokes before, so he thankfully helped me out with the trimming and cleaning.
Once they were prepped, they are just cooked in boiling water and then grilled (I used a cast iron grill pan) to get those beautiful grill and char marks.
The dipping sauce is delicious and super easy to make. It’s just Greek yogurt, lemon juice, dill, salt and pepper. It went perfect with the artichokes, and the leftover dip we served with fresh veggies as a snack.
- Salt and pepper
- 1 lemon, cut in half
- 4 large artichokes
- 2 tablespoons olive oil
- ½ cup Greek yogurt
- 1 teaspoon freshly chopped dill
- In a small bowl, combine juice from half of the lemon, yogurt, dill and salt and pepper to taste
- Place yogurt in the refrigerator until time to serve
- Next, bring a large pot of salted water to a boil
- 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)
- Peel off skin from artichoke stem
- Trim off outer bottom leaves with kitchen scissors
- Cut the tip off of each outer leaf
- Cut artichoke in half and scoop out the fibrous choke
- Add to lemon water as you complete each one
- Once complete, drain artichokes and place in boiling water
- Cook for about 15 minutes until almost tender, but not falling apart
- Drain and set aside
- Heat a grill pan over medium-high heat
- Brush artichokes with oil and season with salt and pepper
- Grill cut side down until charred and artichoke hearts are tender, about 5-8 minutes
- Place on a platter and serve with dipping sauce