Grilled Artichokes with Creamy Butter Dip
Elevate your appetizer game with these Grilled Artichokes with Creamy Butter Dip, a perfect combination of smoky char and rich, velvety flavor. Tender artichoke halves are first boiled with lemon and garlic for a subtle infusion of zesty, aromatic goodness, then grilled to caramelized perfection for those irresistible grill marks. The star of the dish, however, is the luscious butter dip, made with melted butter, garlic, mayonnaise, fresh parsley, and a dash of lemon juice for a tangy twist. Ideal for summer entertaining or as a crowd-pleasing side dish, this recipe is easy to prepare yet impressively gourmet. Serve the artichokes warm with the creamy dip for a delightful treat that will have everyone reaching for more. Keywords: grilled artichokes, creamy butter dip, easy appetizer, smoky artichoke recipe, summer grilling recipe.
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Recipe Information
Ingredients
- 4 whole Artichokes
- 2 whole Lemon
- 6 whole Garlic cloves
- 8 tablespoons Unsalted butter
- 4 tablespoons Mayonnaise
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chopped fresh parsley
- 8 cups Water
Instructions
Begin by preparing the artichokes. Using a sharp knife, trim and discard the top inch of each artichoke and remove the tough outer leaves. Trim the stem to about 1 inch and peel it with a vegetable peeler. Cut each artichoke in half lengthwise and use a spoon to scoop out the fuzzy choke.
Fill a large pot with 8 cups of water and squeeze the juice of 1 lemon into it. Add the lemon halves into the water as well to prevent browning of the artichokes.
Place the prepared artichokes in the pot, add 4 garlic cloves, and bring to a boil. Reduce heat to simmer and cook for about 10-15 minutes, or until the artichokes are tender but not falling apart. Drain and set aside to cool slightly.
Preheat your grill to medium heat.
In a small bowl, mix the olive oil, salt, and black pepper. Brush the cut sides of the artichokes with this oil mixture.
Place the artichokes cut side down on the grill. Cook for 5-7 minutes, or until they have visible grill marks and are slightly charred. Flip them over and cook for another 3-4 minutes on the other side. Remove from the grill and set aside.
To make the creamy butter dip, melt the butter in a small saucepan over low heat. Once melted, stir in the remaining 2 cloves of minced garlic and cook for 1 minute until fragrant. Remove from heat and let cool for a few minutes.
In a bowl, combine the melted butter, mayonnaise, 1 tablespoon lemon juice from the second lemon, and parsley. Whisk until smooth and creamy. Adjust seasoning with extra salt or black pepper if desired.
Arrange the grilled artichokes on a serving platter and serve warm with the creamy butter dip on the side.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3507 mg | 152% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 8.1 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1862 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
