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Roasted Artichokes with Tangy Dipping Sauce | Recipeish | Gustus Vitae

by Frankie Scanlon
Yield: 4 Artichoke halves.
Time Estimate: 40 minutes, including 20 unattended.
Storage Notes: Best if enjoyed immediately, will keep for 1 day covered and refrigerated.
Difficulty: Easy.
 

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.

Ingredients

Directions
  • 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.
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