Description

These Grilled Artichokes with Creamy Pesto Dipping Sauce are everything artichokes should be—tender, smoky, and packed with flavor. After a gentle poach in lemon, garlic, and herbs, they're finished on the grill to create lightly charred edges and irresistible smoky notes. Paired with a rich, creamy pesto dipping sauce, this restaurant-worthy appetizer is surprisingly easy to make at home and perfect for entertaining, date nights, or any meal that deserves a little something special.

Ingredients

Scale

Grilled Artichokes

2 large artichokes

Water, to come about three-quarters of the way up the artichokes

4 garlic cloves, smashed

1 lemon, juiced and the lemon halves reserved

1 tablespoon black peppercorns

2 sprigs fresh herbs, such as thyme, rosemary, parsley, or 1 bay leaf

1 tablespoon olive oil

Salt and black pepper, to taste

Creamy Pesto Dipping Sauce

3 tablespoons basil pesto

3 tablespoons Greek yogurt

1 tablespoon mayonnaise

2 teaspoons fresh lemon juice

1 tablespoon finely grated Parmesan cheese

1/2 small garlic clove, finely grated

Salt and black pepper to taste

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Instructions

Prep the artichokes by trimming the leaf tips, slicing off the stem end so they sit flat, and gently pulling the leaves apart to open them. Rinse and cut each artichoke in half lengthwise.
Add the water, salt, lemon juice, lemon halves, peppercorns, smashed garlic cloves, and a few sprigs of fresh herbs to a large pot. Add the artichokes and place a small plate or lid on top to help keep them mostly submerged. Bring the liquid to a boil, then reduce to a simmer and cook until the artichokes are tender when pierced with a knife, about 35 to 40 minutes.
Reduce to a gentle boil and cook for 35 to 40 minutes, or until a leaf pulls away easily and the heart is tender when pierced with a knife.
While the artichokes cook, prepare the Creamy Pesto Dipping Sauce. In a small bowl, whisk together the pesto, Greek yogurt, mayonnaise, lemon juice, Parmesan cheese, and grated garlic until smooth. Season with salt and black pepper to taste. Cover and refrigerate until ready to serve.
Preheat a grill to medium-high heat.
Remove the artichokes from the liquid and let them rest until cool enough to handle. Use a spoon to remove the fuzzy choke and any tough inner leaves from the center of each artichoke half.
Drizzle both sides with olive oil and season with salt and pepper.
Place the artichokes on the grill, starting with the back side down, for 3 to 4 minutes to warm and dry them. Flip and grill the cut side for another 4 to 5 minutes, until nicely charred with crisp edges and visible grill marks.

Notes

The herbs in the poaching liquid are flexible. I usually use whatever I have on hand, typically a combination of two herbs such as thyme, rosemary, parsley, or a bay leaf. The goal is simply to add a subtle layer of flavor while the artichokes cook.

A lid or heat-safe plate placed directly on top of the artichokes helps keep them from floating in the poaching liquid so they cook evenly from top to bottom.

The dipping sauce is easy to make your own. Add more Greek yogurt for a creamier dip, extra pesto for a bolder herb flavor, or another squeeze of lemon to brighten everything up.

Not on team pesto? No problem. My Lemon Garlic Aioli is a fresh, citrusy alternative that is just as good with these grilled artichokes.

The artichokes can be poached several hours in advance and refrigerated. When ready to serve, brush with olive oil and grill just before serving.

Don't worry about removing the fuzzy choke until after the artichokes are cooked. It comes out much more easily once the artichokes have softened.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Appetizer
Method: Boiling, Grilling
Cuisine: American