Grilled Artichokes with Balsamic Dipping Sauce Recipe

If you’ve never tried Grilled Artichokes with Balsamic Dipping Sauce Recipe, you’re in for a delightful treat that will quickly become a favorite at your table. Tender, smoky grilled artichokes paired with a tangy, creamy balsamic dipping sauce create a perfect balance of flavors and textures. The gentle char from the grill adds an irresistible depth, while the dipping sauce amps up the savory richness with just the right hint of acidity. This dish is elegant yet approachable, perfect for sharing with friends or savoring as a special snack.

Ingredients You’ll Need

Getting this recipe right is all about simple yet thoughtful ingredients that each bring something special to the party. From the fresh artichokes that provide texture to the homemade infused olive oil that offers a subtle garlic-parsley note, every component is essential for that perfect bite.

• 4 artichokes: Fresh, firm artichokes are key for tenderness and flavor.
• 1 lemon: Used to prevent browning and add bright citrus notes during prep.
• 1/4 cup olive oil: Infused with garlic and parsley to brush on the artichokes before grilling.
• 2-3 garlic cloves: Smashed and used to infuse the olive oil with aroma and depth.
• 1 tablespoon fresh parsley, chopped: Adds freshness and herbal brightness.
• 2 tablespoons mayonnaise: The creamy base for the tangy dipping sauce.
• 2 tablespoons plain yogurt: Lightens the sauce while adding subtle creaminess.
• 2 tablespoons balsamic vinegar: Brings acidity and sweetness to the dipping sauce.
• 1/2 teaspoon Dijon mustard: Adds a gentle kick and emulsifies the sauce beautifully.
• A pinch of kosher or sea salt: To finish and enhance the flavor of the grilled artichokes.

How to Make Grilled Artichokes with Balsamic Dipping Sauce Recipe

Step 1: Infuse the Olive Oil

Start by smashing the garlic cloves and mixing them with olive oil and chopped parsley in a small bowl. Warm this mixture gently in the microwave for just under a minute to release those wonderful flavors without making the oil too hot. Setting this aside lets those aromas deepen, which will really complement the artichokes on the grill.

Step 2: Prep the Lemon to Prevent Browning

Artichokes turn brown quickly once cut, but rubbing the exposed cuts with lemon juice immediately halts that oxidation. Keep half a lemon handy at your prep station so you can quickly rub the cut surfaces as you go, maintaining a bright appearance and fresh flavor.

Step 3: Prepare the Artichokes

One at a time, trim about half an inch from the stem and peel away any tiny leaves at the base. Use a vegetable peeler on the stem to remove the tough outer skin. Then slice off the top inch of the bud and rub the exposed area with lemon to keep it fresh.

Step 4: Trim the Leaves and Cut Artichokes in Half

Use kitchen shears to snip off the sharp points from each leaf carefully. After trimming, cut the artichoke in half and immediately rub the inside with lemon juice. This step makes the artichokes safe and easy to handle during cooking.

Step 5: Remove the Choke and Inner Pointy Leaves

Inside each artichoke half, pull out the small, sharp purple leaves and scrape out the fuzzy choke with a spoon. An artichoke free from this “choke” is tender and incredibly pleasant to eat. A final lemon rub on the insides keeps everything bright and appetizing.

Step 6: Cook the Artichokes

You can steam the artichokes either in a pressure cooker or on the stovetop. For the pressure cooker, place a cup of water and a trivet inside, stack the artichokes cut-side down, and pressure cook at high for 6 minutes. For stovetop, steam the artichokes in a covered pot with a few inches of water for 35 to 40 minutes until tender.

Step 7: Grill the Artichokes

Preheat your grill to medium-high heat. Brush the tender, cooked artichokes generously with the garlic-parsley infused olive oil, then place them oiled side down on the grill. Let them cook for 3 to 5 minutes until beautifully charred with those perfect grill marks that add smoky flavor and visual appeal.

Step 8: Make the Balsamic Dipping Sauce

While the artichokes are grilling, whisk together mayonnaise, plain yogurt, balsamic vinegar, and Dijon mustard in a small bowl until smooth. Chill the sauce until ready, so it’s cool and refreshing alongside the warm grilled artichokes.

Step 9: Serve and Season

Sprinkle your grilled artichokes with kosher or sea salt for that finishing touch, and serve them immediately with your luscious balsamic dipping sauce. To enjoy, pull each leaf through your teeth to scrape off the tender, flavorful meat, and don’t forget the heart and stem — real gems in this dish.

How to Serve Grilled Artichokes with Balsamic Dipping Sauce Recipe

Garnishes

Adding a sprinkle of extra parsley or a few shreds of lemon zest right before serving brightens the presentation and adds a fresh zing. Crushed red pepper flakes can also be scattered sparingly if you like a little heat alongside the tangy sauce.

Side Dishes

This recipe pairs wonderfully with crisp green salads, grilled vegetables, or a crusty artisan bread to mop up any extra dipping sauce. For a heartier meal, grilled chicken or seafood make excellent companions that complement the smokiness of the artichokes.

Creative Ways to Present

Try serving the grilled artichokes halved and fanned out on a rustic wooden board, surrounded by small bowls of dipping sauces like lemon aioli or garlic butter. Layering them with other grilled spring vegetables makes for a vibrant, colorful platter perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Once cooked and cooled, store leftover artichokes in an airtight container in the refrigerator. They maintain their flavor and texture well for up to 2 days, making for a delicious snack or side the next day.

Freezing

Although fresh artichokes are best enjoyed soon after cooking, you can freeze steamed artichoke halves. Blanch first, cool thoroughly, then freeze in an airtight bag. Note that grilling is best done fresh after thawing to preserve the texture and flavor.

Reheating

Reheat leftover grilled artichokes gently in a low oven or covered in a skillet with a splash of water to avoid drying out. Avoid microwaving if possible, as it can make the artichoke rubbery. Serve again with freshly made balsamic dipping sauce for best taste.

FAQs

Can I use canned or jarred artichokes instead of fresh?

Fresh artichokes offer the best texture and flavor for grilling, but if you’re in a pinch, jarred artichokes can be grilled briefly to add some char. Just be aware the texture will be much softer and less hearty than fresh.

Is it necessary to use a pressure cooker or can I only steam on the stovetop?

Either method works well. Pressure cooking speeds up the process significantly, but slow steaming on the stovetop results in tender artichokes with minimal effort.

What if I don’t have a grill? Can I broil the artichokes instead?

Absolutely! Broiling replicates the grill’s char nicely. Just place the oiled artichokes cut side down on a broiler-safe pan and watch closely to prevent burning—3 to 5 minutes should do.

How do I eat grilled artichokes?

Pull each leaf off, dip it in the sauce, then scrape the soft, meaty part at the base of the leaf with your teeth. The heart and stem are fully edible and incredibly delicious.

Can I make the balsamic dipping sauce ahead of time?

Yes! The sauce can be prepared and refrigerated for up to 2 days before serving, which makes this recipe even easier to enjoy as part of a larger meal or party spread.

Final Thoughts

Now that you have this wonderful Grilled Artichokes with Balsamic Dipping Sauce Recipe in your culinary toolkit, I encourage you to give it a try soon. It’s a fun, flavorful way to elevate a humble vegetable into a dish that feels special and inviting. Whether you’re hosting friends or simply treating yourself, these grilled artichokes with their zesty dipping sauce will add charm and deliciousness to any meal.

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