This recipe is also perfect for a romantic picnic. Grilling is a simple way to cook artichokes, and you will be surprised by how easy it is! If you are traveling to a romantic location, grill artichokes before hand and wrap in tin foil – make the yogurt lemon dip and store in a tupperware. This yogurt lemon dip, using thick, creamy delicious greek yogurt, can also be served with other vegetables and fruits!
Grilled Artichokes with Yogurt Lemon Dip
Keywords: grill appetizer vegetarian artichoke
- 1/2 cup Greek yogurt
- 1 lemon, zested and juiced
- 2 tbsp of the lemon juice
- 1 tsp Dijon mustard
- dash of hot sauce
- 3 medium artichokes, stem, bottom leafs, and leaf tips trimmed, top cut off, and rinsed well
- 1/2 cup olive oil
- 2 tbsp balsamic vinegar
- 1 clove garlic, minced
- salt and pepper, to taste
In a glass bowl, whisk together the Greek yogurt, lemon zest, lemon juice, Dijon mustard and hot sauce until creamy and combined well. Cover with plastic wrap and put in refrigerator.
Put trimmed artichokes in a microwave safe bowl with their stem side facing up. Add 1 tablespoon of water and cover bowl tightly with microwave safe wrap or cover, then microwave on high for 8 to 10 minutes or until an outer leaf can easily be pulled off. Let cool uncovered until you can handle them.
Cut the artichokes in half and remove the inner ‘choke’ (the fuzzy stuff) above the heart of the artichoke, and discard.
In a large bowl, whisk together the olive oil, balsamic vinegar and garlic, then add the artichokes and toss with your hands to coat well.
Preheat grill to medium high.
Place the artichoke halves on the grill, cut side down. Check in 3 to 4 minutes to see if grill marks appear; if so flip and cook for 3 to 4 more minutes or until tender and hot and slightly charred.
Remove to serving dishes and sprinkle with salt and pepper.
Serve warm with small bowls of Yogurt Lemon Dip for each guest for dipping.
Image: flickr user norwichnuts, licensed by Creative Commons