Best 9 Grilled Artichoke Dipping Sauce Recipes

ARTICHOKE DIPPING SAUCE

Steps:

• In a small bowl, mix together the mayo, yogurt, lemon juice, mustard, and garlic. Season with freshly ground black pepper and sprinkle chives on top.
• Serve with steamed or roasted artichokes. See the blog post above for additional serving suggestions.

GRILLED ARTICHOKES WITH LEMON GARLIC AIOLI

Steps:

• Make the artichoke dipping sauce. Make the lemon garlic aioli by combining all ingredients in a bowl and mixing well to combine. Cover and place in the refrigerator until ready to serve.
• Prep the artichokes. Trim the top inch off of your artichokes with a sharp knife. Cut each artichoke in half, then use a large metal spoon to scoop out the center choke (the fuzzy hair attached to the heart).
• Steam the artichokes. Preheat a large pan of water with a steam basket attached to it and bring the water to a boil. Place the artichokes in the steam basket over the boiling water. Cover the pan with a lid, and steam the artichokes for 8-10 minutes.
• Preheat the grill. As your artichokes are steaming, preheat your grill to 450 degrees Fahrenheit (high heat).
• Season the artichokes, and prep for the grill. After the artichokes are done steaming, remove them to a cutting board or baking sheet. Drizzle the cut sides with olive oil and season with salt and pepper.
• Grill the artichokes. Place the artichokes cut side down directly on the grill and grill for 4-5 minutes. Flip them over and grill them on the back side for an additional 4-5 minutes for a total cook time of 8-10 minutes.
• Serve hot. Remove the artichokes from the grill. Remove the lemon garlic ailoi from the refrigerator and serve immediately with the sauce and garnish with a lemon cut into wedges.

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.

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.

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.

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 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.

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.

GRILLED GARLIC ARTICHOKES

Steps:

• Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
• Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
• Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
• Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.