Ingredients
  • 1/2 cup chopped flat-leaf parsley
  • 5 tbsp. extra-virgin olive oil
  • 2 tbsp. chopped green olives
  • 1 tbsp. drained capers
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. salt
  • 6 artichokes
  • 1 tablespoon plus
  • 1/2 tsp. salt
  • Juice of 1 lemon, plus 2 tbsp. more juice
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
Directions
  1. In a blender, puree flat-leaf parsley, extra-virgin olive oil, chopped green olives, drained capers, fresh lemon juice, Dijon mustard, freshly ground black pepper, and salt until coarsely pureed.
  2. Slice tops off artichokes, pull off small outer leaves, trim stems, and snip off thorny tips. 
  3. In a large pot, bring 1 to 2 inches water to a boil. 
  4. Add 1 tbsp. salt, juice of 1 lemon, and artichokes; cover and steam until artichoke bottoms pierce easily, 20 to 40 minutes, depending on their size. Drain artichokes. 
  5. When cool enough to handle, cut each in half lengthwise and scrape out fuzzy center.In a small bowl, combine garlic, oil, remaining 2 tbsp. lemon juice and 1/2 tsp. salt, and the pepper. 
  6. Brush artichokes with garlic mixture.Prepare a charcoal or gas grill for direct medium heat (about 350F). 
  7. Grill artichokes, turning once, until lightly browned, 8 to 11 minutes. Serve with olive dip.

Original Recipe

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