Printer-friendly version

What You Need:

• ½ cup Greek yogurt
• 1 lemon, zested and juiced
• 2 tablespoons of the lemon juice
• 1 teaspoon Dijon mustard
• dash of hot sauce
• 3 medium artichokes, stem, bottom leafs, and leaf tips trimmed, top cut off, and rinsed well
• ½ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• salt and pepper, to taste

How to Make It:

1. In a glass bowl, whisk together the Greek yogurt, lemon zest, lemon juice, Dijon mustard and hot sauce until creamy and combined well.  Cover with plastic wrap and put in refrigerator.
2. Put trimmed artichokes in a microwave safe bowl with their stem side facing up.  Add 1 tablespoon of water and cover bowl tightly with microwave safe wrap or cover, then microwave on high for 8 to 10 minutes or until an outer leaf can easily be pulled off. Let cool uncovered until you can handle them.
3. Cut the artichokes in half and remove the inner 'choke' (the fuzzy stuff) above the heart of the artichoke, and discard.
4. In a large bowl, whisk together the olive oil, balsamic vinegar and garlic, then add the artichokes and toss with your hands to coat well.
5. Preheat grill to medium high.
6. Place the artichoke halves on the grill, cut side down.  Check in 3 to 4 minutes to see if grill marks appear;  if so flip and cook for 3 to 4 more minutes or until tender and hot and slightly charred.
7. Remove to serving dishes and sprinkle with salt and pepper.
8. Serve warm with small bowls of Yogurt Lemon Dip for each guest for dipping.