Grilled Garlic and Parsley Stuffed Artichokes with Salted Lemon Mayonnaise. Here is a recipe that is wonderful as a side dish or appetizer. Either way always a crowd pleaser. I have eaten at many restaurants that serve grilled artichokes as an appetizer. Artichokes have become so popular, so why not make them at home. They are fun to make and especially fun to eat. Today, artichokes are readily available in the specialty vegetable section of most upscale supermarkets. I know many of my readers might be intimidated by the artichoke, but don’t be, once you understand how to prepare them properly, I guarantee, they will become apart of your cooking repertoire. For this recipe, I cut back most of the outer leaves. This leaves the internal tender ones intact the ones close to the heart. Cutting the artichoke in half helps, aiding in finding and easily cutting out the spiny choke. What remains is a delicate artichoke that is easy to eat. Simple. Stuff the center of the artichoke with a garlic parsley paste while grilling, then dip into a salty, lemony mayonnaise made with Greek yogurt. This is a must do dish. Grilled Garlic and Parsley Stuffed Artichokes with Salted Lemon Mayonnaise. Let’s Cook!
Grilled Garlic and Parsley Stuffed Artichokes with Salted Lemon Mayonnaise
A great side dish or appetizer. These garlic parsley stuffed artichokes are grilled to perfection then served with a salted lemon mayonnaise. Easy, healthy and delicious.
- 4 Artichokes, medium side also with the stalk attached if possible
- 1/2 cup Extra virgin olive oil
- 4-5 cloves Garlic
- handful Fresh Parsley, chopped
- Sea Salt, course grind to taste
- 1/2 Lemon, juiced
- 1 cup Greek yogurt
- 1/2 cup Mayonnaise
- Lemon zest to taste
- Fresh ground pepper to taste
With your fingers peel off the outer leaves of the artichoke you will notice when the leaves start to look a lighter green and are less difficult to remove, stop there. With a knife, take the outer layer off of the stem, trim the bottom, leave the stem on the artichoke, they are delicious.
Carefully cut the artichoke in half along its length also cutting along the stem
Cut off the top portion of the artichoke, in doing this you are also removing the pointy peaks of the remaining leaves.
With the tip of a knife begin to carefully scrape out the light purple and cream spiny leaves right above where the stem and solid portion of the artichoke meet. You will be left with a little well and the tender leaves, the heart of the artichoke along with the stem, (see photo)
Fill a pot large enough to hold the 8 halves with cold water. Add the cleaned and cut artichokes, salt the water and bring to a boil. Boil for about 10-12 minutes. You want a knife to insert gently into the artichoke and the artichoke to still hold its shape.
While the artichokes are boiling, preheat your grill indirect heat, low.
In a small bowl, add the crushed garlic cloves, the chopped parsley and the extra virgin olive oil along with some course ground sea salt and pepper, mix together
Place the artichokes on the grill open side down, (where you have cut out the choke). Let grill slowly about 8 -10 minutes and gently turn
With a brush, spread the garlic/parsley paste into the well of the artichoke, brush, the brush will have extra oil on it that you can use to baste the rest of the artichoke, the stem and top, repeat for all 8 halves and gently grill for another 8-10 minutes.
While the artichokes are grilling add the yogurt, mayonnaise, lemon juice, lemon zest and sea salt into a bowl, blend together. Adjust taste for salt and lemon zest, this dip should be a little salty to taste.
Remove the artichokes from the grill, serve hot or at room temperature along with the lemon mayonnaise.
I have some other artichoke recipes in past blog posts that you might also love to try. Depending on the season and the types and sizes of artichokes you find at your market, there is a recipe for you.