Grilled Fresh Artichokes with Dipping Sauces

Have you ever grilled an artichoke? I have never had them done this way. As my husband would say they are very labor intensive for the end result. I think it’s worth it if you are going to make a bunch for a crowd, but it wasn’t worth it for the 2 that I made. I have included the 4 dipping mayo’s Southern Living suggested to try the artichoke with. I made the Garlic-Lemon Mayo, which was really good. I think I might even use it on sandwiches this week.

Usually when we have the grill going we max it out. I made so jalapeno poppers as an appetizer and grilled the artichokes as a side dish with our steaks.

Here’s how we do steak night in Texas with a big Ribeye! (Don’t worry I don’t eat like this all the time. This was last week’s steak meal, I posted the biscuit recipe HERE if you want to try it as well. Don’t forget to enter the giveaway while you are there!

We tried the Prime 1 steaks at HEB. You could tell a difference and it was good, but it’s a once in a while steak not all the time.

Grilled Artichokes
(Adapted from Southern Living March 2009)

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1 lemon, thinly sliced
5 fresh parsley springs (I left out)
3 garlic cloves
2 teaspoons salt
4 fresh artichokes (about ¼ pound each) (I used 2)
3 tablespoons olive oil
salt and pepper

Combine lemon, next 3 ingredients, and 2 1/2 cups water in large Dutch oven. Place a steamer basket in Dutch oven. (I didn’t use parsley since I didn’t have any on hand.)

Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1 inch from top of each artichoke, using a serrated knife. Remove any loose bottom leaves. Trim one-fourth off top from each outer leaf, using kitchen shears.

Arrange artichokes in steamer basket.

Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until stem end is easily pierced with a long wooden pick. Remove artichokes from Dutch oven. Let cool 15 minutes.

Preheat grill to 350° to 400° (medium-high). Carefully cut artichokes in half lengthwise; remove and discard choke.

Liberally brush cut sides of artichokes with olive oil, and sprinkle with desired amount of salt and pepper.

Grill artichokes, covered with grill lid, over 350° to 400° (medium-high) heat 5 minutes on each side.

Serve with Buttery Dipping Sauces or Mayo Mixtures. Garnish, if desired.
Steamed Fresh Artichokes: Prepare recipe as directed through Step 3. (Do not cool.) Carefully pull open center leaves of artichokes. Remove and discard choke using a long spoon.

Chipotle-Lime Mayo
2/3  cup  mayonnaise
1  tablespoon  minced canned chipotle pepper in adobo sauce
1  teaspoon  lime zest
2  teaspoons  lime juice
Salt and pepper to taste

Stir together mayonnaise, minced chipotle pepper, lime zest, and lime juice. Season with salt and pepper to taste.

Garlic-Lemon Mayo
2/3  cup  mayonnaise
1  garlic clove, pressed
2  teaspoons  lemon zest
1  tablespoon  lemon juice
1/8  teaspoon  ground red pepper
Salt to taste

Stir together mayonnaise, pressed garlic clove, lemon zest, lemon juice, and ground red pepper. Season with salt to taste.

Peppercorncini Mayo
2/3  cup  mayonnaise
3  tablespoons  chopped pepperoncini peppers
1  teaspoon  lemon zest
Salt and pepper to taste

Stir together mayonnaise, pepperoncini peppers, and lemon zest. Season with salt and pepper to taste.

Herb-Shallot Mayo
2/3  cup  mayonnaise
2  tablespoons  finely chopped fresh flat-leaf parsley
1  tablespoon  Dijon mustard
1  shallot, minced*
Salt and pepper to taste

Stir together mayonnaise, parsley, Dijon mustard, and minced shallot. Season with salt and pepper to taste.

*2 Tbsp. minced sweet onion may be substituted.