Grilled Artichokes with Roasted Garlic Olive Oil Dip
Ingredients
The artichokes
-
2
large
artichokes
-
1
leaf
bay leaf
-
1
slice
lemon
The rosemary olive oil
-
1
cup
olive oil
-
4-5
sprigs
fresh rosemary
The roasted garlic olive oil dip
-
6-8
cloves
garlic
-
1
teaspoon
olive oil
-
½
cup
rosemary olive oil
-
2
teaspoons
freshly squeezed lemon juice
-
½
teaspoon
Dijon mustard
-
¼
teaspoon
kosher salt
Instructions
- Prepare and steam the artichokes by snipping off the tips of the leaves, cutting off the stem, and rinsing them.
- Place the artichokes in a pot with water, lemon slice, and bay leaf, then boil and simmer until tender.
- While steaming, make the rosemary olive oil by heating olive oil with rosemary sprigs, then let it sit.
- Roast the garlic cloves by drizzling them with olive oil, covering, and baking until soft.
- In a food processor, blend the roasted garlic with rosemary olive oil, lemon juice, Dijon mustard, and salt until pureed.
- Preheat the grill and cut the artichokes in half, scraping out the fuzzy center.
- Brush the artichokes with rosemary olive oil and grill cut-side down until grill marks appear.
- Allow to cool slightly and serve with the dipping oil.
Nutrition Facts (estimated)
Servings
4 artichoke halves
Calories
765
Total fat
82g
Total carbohydrates
9g
Total protein
2g
Sodium
215mg
Cholesterol
0mg
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