There’s nothing like grilling veggies on a summer afternoon! Without the need to worry about cooking temps or raw meats, just focusing on getting a nice char and those mouth-watering grill marks is so relaxing. While I love sitting down with a fresh grilled artichoke at the farmer’s market this was my first time attempting the chokes myself. After reading a few different instructions left me confused and intimidated, I thought I’d break it down easier over here. As long as you follow a few small but necessary steps, you’ll be biting down on delicious leaves in no time.
HOW TO GRILL ARTICHOKES
- Wash & trim. Break off the artichoke’s smaller outside leaves, then trim the stalk (leaving about an inch) and cut the very top off. Using kitchen shears, trim the prickley, pokey tips from all of the leaves.
- Get steamy. Place artichokes in a large steamer insert over simmering water and steam until tender, about 25 to 35 minutes.
- Cool & cut. Allow the artichokes to cool, and then cut in half or quarters. (I like halves best!).
- Grill! This is where a buttery mixture would typically come in, but to keep the dish lighter just brush a bit of olive oil and a squirt of lemon juice on the chokes before placing on the heated grill. Leave on until heated through and desired char marks are achieved, around 5-10 minutes.
- Season. After removing from the grill season with salt and pepper, another small drizzle of olive oil and a squirt of lemon.
But what are grilled artichokes without some kind of decadent dip?! We whipped up this lemony yogurt dip on the spot as an alternative to dipping straight into melted butter.
Lemon Yogurt Dip
1 cup greek yogurt
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Salt, pepper, cayenne, and any additional herbs of choice
In a small bowl, whisk the yogurt with the lemon zest, lemon juice, and 1 tablespoon of oil. Season with salt, pepper, cayenne and herbs of choice.