Grilled Artichokes with Dip
Grilled Artichokes with creamy lemon dip is an irresistible appetizer that is easy to make and fun to eat! Tender, smokey artichoke pieces are perfectly dipped in a creamy, tangy sauce.
Servings: 4
Calories: 437kcal
Equipment
- Outdoor Barbecue Grill
Ingredients
- 2 to 4 whole artichokes
- olive oil, to taste
- lemon juice, to taste
- 1 lemon, sliced into wedges (optional)
For Basting:
- ½ cup butter melted
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon lemon pepper seasoning
Lemon Mayo Dip
- ½ cup Best Foods Mayonnaise
- 1 to 2 teaspoons lemon juice
Instructions
- Fill a large pot (that can hold the artichokes side by side) with water and bring to a boil over the stove. Add some olive oil and lemon juice to the water, to taste.
- Cut the top section (so you catch the sharp ends of the leaves) off the artichoke. Cut a little off the stem and any stray little leaves off the stem. Add the artichokes to the boiling water and cook for 30 to 40 minutes, or until outside leaves pull off easily.
- While the artichokes are boiling make the dipping sauce. Mix up the lemon and mayo and set aside in the fridge for later.
- When cooked, remove from water and place the artichokes upside down to cool and drain.
- Cut the artichokes in half with a large sharp knife and remove the fuzzy center (also known as the choke) with a spoon.
- Combine the basting mix and brush all over the inside of each artichoke half (try to reserve a little for the end of grilling). Grill cut sides down over medium-high heat. When the edges get nice and toasty, flip over and brush the insides again with any remaining butter/seasoning mix.
- Serve hot with the chilled lemon mayo dip along with lemon wedges.
Nutrition
Calories: 437kcal | Carbohydrates: 8g | Protein: 3g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 75mg | Sodium: 927mg | Potassium: 237mg | Fiber: 4g | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 9.8mg | Calcium: 38mg | Iron: 0.9mg