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:
- 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.
- 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.
- Cut the artichokes in half and remove the inner 'choke' (the fuzzy stuff) above the heart of the artichoke, and discard.
- 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.
- Preheat grill to medium high.
- 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.
- Remove to serving dishes and sprinkle with salt and pepper.
- Serve warm with small bowls of Yogurt Lemon Dip for each guest for dipping.