Roasted Artichokes with Tangy Dipping Sauce | Recipeish | Gustus Vitae
Time Estimate: 40 minutes, including 20 unattended.
Storage Notes: Best if enjoyed immediately, will keep for 1 day covered and refrigerated.
Grilled artichokes are a favorite in our house - easy and quick to whip up in a pinch, loaded with complimentary and contrasting flavors & textures, and equally suited to being an afternoon snack or a side dish to a larger meal. This dipping sauce is only a rough guide - adapt it to whatever cuisine you're feeling like at the time or dish you're serving it alongside.
- 2 Large artichokes
- 3 Tbs Rosemary Sea Salt
- 4 Tbs extra virgin olive oil
- 3 Tbs Extra Fancy Veggie Seasoning
- 1/4th Cup parsley
- 1/4th Cup sour cream
- 1/14th Cup mayonnaise
- 2 Tbs Herbed Truffle Seasoning
- 2 lemons
- 1 Tbs Granulated Garlic
- Bring a large pot of water to a low boil, and cover with a steamer basket or box.
- Rinse artichokes, and peel off the outermost layer of leaves.
- Slice off 1/8" from the end of the stem, and 1/2" from the top of the artichoke, the cut in half lengthwise.
- Use a spoon to remove the 'choke' - the inedible, kind of hairy looking parts just above the heart, and discard.
- Juice one lemon, and sprinkle over, across, and in all the leaves - this will help prevent the artichoke from browning during steaming and grilling.
- Place artichokes in steamer basket, and steam for 20 minutes.
- Make the sauce: whisk together Granulated Garlic, mayo, sour cream, Extra Fancy Veggie Seasoning, and Herbed Truffle Seasoning together in a medium bowl. Juice in the the other lemon, then rinse and pat dry parsley, trim and discard stems, and fold leaves into sauce.
- Transfer to a small dipping bowl, cover, and pop in the fridge until service.
- Preheat the BBQ to a medium high heat.
- Remove artichokes from steamer, and allow them a minute or two to cool so you're able to handle them.
- Drizzle both sides of the artichoke with olive oil, then rub all over with Rosemary Sea Salt.
- Pop face down on the grill, close the lid, and cook for 5 minutes, or until well charred but not burned.
- Remove, and serve hot on a serving dish with dipping sauce.
- These are great as a sharable appetizer with everyone digging in and pulling off leaves to dip, or a lovely side dish as part of a larger meal.