Grilled Artichokes with Lemony Dipping Sauce

Everything from the kitchen of my friend Lucia Heros is absolutely delicious, and this grilled veggie appetizer is no exception. The balsamic marinade is what makes this version deliciously unique.

For the Grilled Artichokes:

1 lemon

4 large artichokes (3 to 3 1/2 pounds total)

1/4 cup balsamic vinegar

1/4 cup olive oil

1 tablespoon dried Italian seasoning

1 teaspoon garlic salt

Kosher salt and freshly ground black pepper

Vegetable oil, for the grates

For the Lemony Dipping Sauce:

1/4 cup mayonnaise

2/3 cup olive oil

2 tablespoons Dijon mustard

1/4 cup freshly squeezed lemon juice

1 tablespoon dried Italian seasoning

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

To make the Grilled Artichokes: Fill a large pot with cold water and add the juice of 1 lemon. Trim an inch off the bottom of each artichoke stem and place the whole artichoke in the water.

When all the artichokes are prepared, cover the pan and bring to a boil. Boil until the base of the stem is tender and can be easily pierced with a fork, about 20 minutes. Transfer the artichokes to a cutting board and let rest until cool enough to handle, about 15 minutes.

Slice the artichokes in half lengthwise. Scoop out the choke and first few inner layers in the center until the bottom is revealed. Place the prepared artichokes on a rimmed baking sheet cut-side up.

In a small bowl, whisk together the balsamic vinegar, olive oil, Italian seasoning, and garlic salt. Pour the mixture over the artichokes. Season with the salt and pepper to taste. Allow the artichokes to marinate for 15 to 20 minutes, while preparing the dipping sauce and preheating the grill.

To make the Lemony Dipping Sauce: In a medium bowl, combine the mayonnaise, olive oil, Dijon mustard, lemon juice, Italian seasoning, and garlic. Season to taste with the salt and pepper. Cover and refrigerate until ready to serve.

To finish the Grilled Artichokes: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the artichokes on the grill, cut-side down, and close the lid. Cook, turning once, until tender and lightly charred, about 5 to 8 minutes per side. Transfer to a serving platter and serve with the dipping sauce.

Serves 4 to 6.

Cooking Tip: I love the flavor that Lucia’s balsamic marinade gives this dish. But for a simpler flavor, skip the marinade and simply brush the par-cooked artichokes with olive oil prior to grilling and then squeeze fresh lemon juice over the top of the finished dish.

Marinate: 15 to 20 minutes.