Best 9 Grilled Artichoke Dipping Sauce Recipes
Grilled artichoke dipping sauce is a delicious and versatile condiment that can be used as an appetizer, a dip for vegetables or chips, or as a spread on sandwiches. It's also a great way to use up leftover artichokes. With its smoky, tangy flavor, grilled artichoke dipping sauce is sure to be a hit at your next party or gathering.
Let's cook with our recipes!
GRILLED ARTICHOKES WITH TANGY DIPPING SAUCE RECIPE
grilling artichokes is a two step process, but that shouldn't discourage you. The end result is worth the effort. This recipe makes a great appetizer, or it can be served as a side dish.
Provided by Diana
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Place a large pot on the stove with a metal steaming basket or colander inside. Fill with water just to the bottom of the basket and bring to a boil.
- Meanwhile, clean and trim your artichokes: Remove some of the tough outer leaves near the stem. With a serrated knife, slice off the top 1/4 of each artichoke. Then, slice most of the stem off. With shears, clip the pointy ends off of the outermost leaves.
- Cut the artichokes in half lengthwise if they are medium sized. If large, cut into quarters. Scrape out the hairy choke in the center of each section with a spoon. (It is called a choke for a reason).
- Please note that if your artichokes are going to sit exposed to the air for even one minute you should rub them with lemon juice or place them in a bowl of acidulated water (water with a little lemon or vinegar) to deter oxidation and discoloration.
- Place the halves or quarters core side down in the steamer basket. Reduce the heat to a simmer. Place a lid on top of the pot and simmer for approximately 20 to 25 minutes until the inside of the artichoke is tender. (check after 20 minutes). Make the dipping sauce while the artichokes are steaming - directions to follow.
- Remove the basket and let the artichokes come to room temperature so you can handle them comfortably.
- Heat the Foreman grill to high.
- Rub the cooled artichoke sections all over with the EVOO, lemon juice, garlic, salt and pepper.
- Place the artichokes core side down on the grill and close the top. Cook for 10 minutes.
- Serve with the dipping sauce. This is a dish that does not require utensils.
- Mix all of the sauce ingredients together in a glass bowl. Feel free to add a little salt and pepper if desired. Cover with plastic wrap and refrigerate until the artichokes are finished grilling. Serve alongside the grilled artichoke sections.
GRILLED GARLIC ARTICHOKES
No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting and dipping sauce. This is the best way to eat artichokes... healthy too!
Provided by rosiella
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
- Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
- Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
- Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 10 g, Fat 40.7 g, Fiber 4.7 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 659 mg, Sugar 0.8 g
DIPPING SAUCE FOR ARTICHOKES
A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.
Provided by Andrea Alexander
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g
GRILLED ARTICHOKES WITH HONEY-CHILE DIPPING SAUCE
Steps:
- Cut 1/2 inch off the top of the artichokes. Then cut each artichoke in half vertically. Using scissors, trim the leaves of pointy ends. Carefully cut out and discard the fuzzy chokes in the center of each half. Rub the artichokes with lemon.
- Bring 2 inches of water to a boil in a large pot fitted with a steamer rack. Add the artichokes, cover, and steam until tender, about 30 minutes, adding more water if necessary. Set aside for 15 minutes to cool.
- In a bowl, stir together the mayonnaise, chile sauce, honey, 1/4 teaspoon pepper and a pinch of salt. Set aside.
- Prepare a grill for medium-high heat.
- Brush the steamed artichokes with olive oil and sprinkle with salt and pepper. Grill, cut-side down, until nicely charred, 4 to 5 minutes. Serve with the dipping sauce.
GRILLED ARTICHOKES WITH SESAME DIPPING SAUCE
I love artichokes (see all of the recipe's I have posted) This is from Walt's Wharf in Seal Beach. All the food is superb and beautifully presented, but we always look forward to sharing the delicious grilled artichoke appetizer. The artichokes can be steamed in advance and thrown on the grill just before serving, which makes them perfect for entertaining. COOKS NOTES: You many want to reduce the amount of sesame oil, depending on your tastes. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For dipping sauce:
- Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold.
- For artichokes:
- Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain.
- Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
- Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges.
- Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.
- Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend.
- Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper.
- Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
- Transfer artichokes to platter and serve with dipping sauce.
10 ARTICHOKE DIPPING SAUCES
No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 5
Steps:
- Mix together in a small bowl and serve.
GRILLED ARTICHOKES WITH SESAME DIPPING SAUCE
Categories Vegetable Vegetarian Backyard BBQ Buffet Mayonnaise Artichoke Summer Grill Grill/Barbecue Honey Sesame Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For dipping sauce:
- Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold.
- For artichokes:
- Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
- Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges. (Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.)
- Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper. Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
- Transfer artichokes to platter and serve with dipping sauce.
COPYCAT HITCHING POST GRILLED ARTICHOKES
This is the recipe for The Hitching Post's coveted grilled artichokes, courtesy the chef and owner Frank Ostini. The sauce is time-consuming, but I think they're wonderful even without the sauce if you don't feel like making it. It also makes a lot of sauce so you may want to cut it in half if you're only making 4 artichokes. The cook and prep time include the mayonnaise sauce. BTW- Cutting the artichokes in half and cutting out the choke BEFORE steaming them, makes the process go a lot faster! And the faster you steam 'em, the faster you can grill 'em and eat 'em!!! =)
Provided by Vitameatavegamin Gi
Categories Vegetable
Time 2h45m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill to medium heat.
- Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Cut the artichokes in half and also rub with lemon to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
- Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size.
- Allow to cool then remove choke with a spoon.
- Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
- Grill the artichokes, basting with the butter mixture, until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
- Instructions to make the Spicey Smoked Tomato Mayonnaise:.
- Special equipment: smoker/dehydrator.
- Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe.
- Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.
- Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
- Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
- In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
GRILLED ARTICHOKE DIPPING SAUCE
Steps:
- Cook artichokes ahead of time and grill when cool Mix all ingredients of dip and chill
Tips:
- Select the Freshest Artichokes: Choose artichokes that are heavy for their size, have tightly closed leaves, and a vibrant green color. Avoid any with brown spots or blemishes.
- Properly Prepare the Artichokes: Before cooking, trim the stem and remove the tough outer leaves. Use a spoon to scoop out the fuzzy choke from the center of the artichoke.
- Steam or Boil the Artichokes: Steaming or boiling the artichokes until tender is a crucial step. This process helps soften the leaves and enhances their flavor.
- Make a Flavorful Dipping Sauce: The dipping sauce is the star of this recipe. Experiment with different ingredients like mayonnaise, Greek yogurt, herbs, spices, and citrus to create a sauce that complements the artichokes.
- Use High-Quality Ingredients: Fresh herbs, flavorful cheeses, and premium olive oil can elevate the taste of your dipping sauce. Don't skimp on the quality of your ingredients.
- Chill the Dipping Sauce: Allow the dipping sauce to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld and develop.
Conclusion:
Grilled artichoke dipping sauce is a versatile and delicious appetizer that can be enjoyed on various occasions. With its smoky and savory flavors, this sauce is sure to impress your guests. Follow the tips mentioned above to create a dipping sauce that perfectly complements the grilled artichokes. Experiment with different ingredients and flavors to find your perfect combination. Whether you're hosting a party or simply enjoying a cozy evening at home, this grilled artichoke dipping sauce is guaranteed to bring joy and satisfaction to your taste buds.
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