Grilled Artichoke Dipping Sauce Recipes

GRILLED ARTICHOKES WITH LEMON AIOLI DIPPING SAUCE

Steps:

• In a small bowl whisk all of the aioli ingredients except herbs. Store in the fridge, covered for up to 24 hours. Sprinkle freshly-cut herbs on top right before serving.
• Fill a large (8-quarts or more) pot with water, 2/3 of the way up, and bring to a boil.
• Trim one artichoke at a time, making sure to rub all of the freshly cut parts with a halved lemon as you go, to prevent discoloration. First cut off the very tip of the stem. Next, carefully slice off or shave (with a vegetable peeler) the tough outer skin of the stem. Using your scissors and starting at the bottom of the artichoke, snip off the thorny tip of each leaf (about 1/2 inch) until you get to the top of the artichoke, where the leaves are too crowded to separate.
• Lay the artichoke on its side and slice it in half, starting from the stem. Don't forget to keep wiping the cut parts with lemon. Lay each half cut-side down and slice off 3/4 of an inch from the top, to remove the last bunch of thorny tips. Lemon, lemon.
• Carefully drop the artichoke halves into the boiling water. When it returns to a boil, cover the pot and cook the artichokes for 20 minutes. Don't worry if they aren't all completely submerged. Those parts will cook in the steam. Using tongs, gently transfer the artichoke halves, cut side down, to a bowl (letting the water drip off of them) and let them cool for 15-20 minutes. When they're cool enough to handle, use a teaspoon to carefully scoop out the chokes (the hairy part near the heart). They artichokes are now ready for grilling or you can refrigerate them, covered with plastic wrap, for up to 48 hours before grilling them.
• Heat the grill to medium-high. (If you chill the artichokes overnight, allow them to sit at room temperature for 1/2 hour before proceeding.) Brush artichokes generously on both sides with olive oil and season with salt and pepper, to taste. Grill artichokes for about 5 minutes per side, outside first, until the cut side has grill marks and is nicely browned in spots.
• Serve the artichokes warm or at room temperature. I like to set the artichoke halves out on a big platter and let everyone help themselves. Make sure each person has a small plate, a fork and knife to eat the heart, and a small bowl of aioli for dipping. I usually put out one or two large communal bowls for the discarded leaves.

GRILLED ARTICHOKES WITH TANGY DIPPING SAUCE RECIPE

Steps:

• Place a large pot on the stove with a metal steaming basket or colander inside. Fill with water just to the bottom of the basket and bring to a boil.
• Meanwhile, clean and trim your artichokes: Remove some of the tough outer leaves near the stem. With a serrated knife, slice off the top 1/4 of each artichoke. Then, slice most of the stem off. With shears, clip the pointy ends off of the outermost leaves.
• Cut the artichokes in half lengthwise if they are medium sized. If large, cut into quarters. Scrape out the hairy choke in the center of each section with a spoon. (It is called a choke for a reason).
• Please note that if your artichokes are going to sit exposed to the air for even one minute you should rub them with lemon juice or place them in a bowl of acidulated water (water with a little lemon or vinegar) to deter oxidation and discoloration.
• Place the halves or quarters core side down in the steamer basket. Reduce the heat to a simmer. Place a lid on top of the pot and simmer for approximately 20 to 25 minutes until the inside of the artichoke is tender. (check after 20 minutes). Make the dipping sauce while the artichokes are steaming - directions to follow.
• Remove the basket and let the artichokes come to room temperature so you can handle them comfortably.
• Heat the Foreman grill to high.
• Rub the cooled artichoke sections all over with the EVOO, lemon juice, garlic, salt and pepper.
• Place the artichokes core side down on the grill and close the top. Cook for 10 minutes.
• Serve with the dipping sauce. This is a dish that does not require utensils.
• Mix all of the sauce ingredients together in a glass bowl. Feel free to add a little salt and pepper if desired. Cover with plastic wrap and refrigerate until the artichokes are finished grilling. Serve alongside the grilled artichoke sections.

DIPPING SAUCE FOR ARTICHOKES

Steps:

• Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

GRILLED ARTICHOKES WITH HONEY-CHILE DIPPING SAUCE

Steps:

• Cut 1/2 inch off the top of the artichokes. Then cut each artichoke in half vertically. Using scissors, trim the leaves of pointy ends. Carefully cut out and discard the fuzzy chokes in the center of each half. Rub the artichokes with lemon.
• Bring 2 inches of water to a boil in a large pot fitted with a steamer rack. Add the artichokes, cover, and steam until tender, about 30 minutes, adding more water if necessary. Set aside for 15 minutes to cool.
• In a bowl, stir together the mayonnaise, chile sauce, honey, 1/4 teaspoon pepper and a pinch of salt. Set aside.
• Prepare a grill for medium-high heat.
• Brush the steamed artichokes with olive oil and sprinkle with salt and pepper. Grill, cut-side down, until nicely charred, 4 to 5 minutes. Serve with the dipping sauce.

GRILLED ARTICHOKE DIPPING SAUCE

Steps:

• Cook artichokes ahead of time and grill when cool Mix all ingredients of dip and chill

GRILLED ARTICHOKES WITH SESAME DIPPING SAUCE

Steps:

• For dipping sauce:
• Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold.
• For artichokes:
• Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain.
• Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
• Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges.
• Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.
• Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend.
• Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper.
• Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
• Transfer artichokes to platter and serve with dipping sauce.