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GRILLED ARTICHOKES WITH DIPPING SAUCES

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Grilled Artichokes are one of those things we seek out at restaurants. And if they are good we go back time and time again just for them. We often order 2 portions each and nothing else.

They have to have that slight char. It adds a smokey taste and they usually come with a balsamic and mayo sauce for dipping.

I have recreated one of our favorite restaurant sides and now you can make them for your family at home. You might need to double or triple this recipe.

Bon Appetit

xxx Chef MM

GRILLED ARTICHOKES WITH DIPPING SAUCES

US (Imperial)

Print Ingredients

FOR THE ARTICHOKES
4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
1 lemons, cut in wedges
2 bayleaves
4 whole peppercorns

MAYO & DILL DIPPING SAUCE
3 TBS mayonnaise
1 TBS fresh chopped dill
1 TBS Dijon mustard
¼ tspn coarse salt
¼ tspn black pepper

BALSAMIC DIPPING SAUCE
3 TBS olive oil
2 TBS balsamic vinegar
1 TBS Dijon mustard
¼ tspn coarse salt
¼ tspn black pepper
½ tspn curry powder

InstructionsTrim 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

EU (Metric)

Print Ingredients

FOR THE ARTICHOKES
4 large artichokes, rinsed well, top third removed, and leaf tips trimmed
1 lemons, cut in wedges
2 bayleaves
4 whole peppercorns

MAYO & DILL DIPPING SAUCE
3 TBS mayonnaise
1 TBS fresh chopped dill
1 TBS Dijon mustard
¼ tspn coarse salt
¼ tspn black pepper

BALSAMIC DIPPING SAUCE
3 TBS olive oil
2 TBS balsamic vinegar
1 TBS Dijon mustard
¼ tspn coarse salt
¼ tspn black pepper
½ tspn curry powder

InstructionsTrim 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

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