Grilled Artichokes with Green Olive Dip
Photo Courtesy Sunset
Provided by: Taste Editors
total prep 126 calories/serving
The char of fire-roasting adds an extra layer of flavor to the artichokes and the pungent, salty olive dip. From The Sunset Cookbook (Oxmoor House, 2010)
- Slice tops off artichokes, pull off small outer leaves, trim stems, and snip off thorny tips. In a large pot, bring 1 to 2 inches water to a boil. Add 1 tbsp. salt, juice of 1 lemon, and artichokes; cover and steam until artichoke bottoms pierce easily, 20 to 40 minutes, depending on their size. Drain artichokes. When cool enough to handle, cut each in half lengthwise and scrape out fuzzy center.
- In a small bowl, combine garlic, oil, remaining 2 tbsp. lemon juice and 1/2 tsp. salt, and the pepper. Brush artichokes with garlic mixture.
- Prepare a charcoal or gas grill for direct medium heat (about 350F). Grill artichokes, turning once, until lightly browned, 8 to 11 minutes. Serve with olive dip.
- Make Ahead: Artichokes through step 1, up to 2 days, chilled. Green olive dip, up to 2 days, chilled.
- For Green Olive Dip:
In a blender, puree 1/2 cup chopped flat-leaf parsley, 5 tbsp. extra-virgin olive oil, 2 tbsp. chopped green olives, 1 tbsp. drained capers, 1 tbsp. fresh lemon juice, 1/2 tsp. Dijon mustard, 1/4 tsp. freshly ground black pepper, and 1/8 tsp. salt until coarsely pureed.