Ingredients
- 1/4 cup olive oil
- 4 Tbsp. butter
- 6 cloves garlic, peeled
- 4 large artichokes
- 1 by leaf
- 1 Tbsp. whole black peppercorns
- 1/4 cup salt
- 3 lemons
- salt and pepper
- 1/2 cup sour cream
- 1 Tbsp. Dijon mustard
- GREEN OLIVE DIP
- 1/2 cup chopped flat-leaf parsley
- 5 Tbsp. olive oil
- 2 Tbsp. chopped green olives
- 1 Tbsp. drained capers
- 1 tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 1/4 tea. black pepper
- 1/7 tea. salt
Preparation
Step 1
PAN-ROAST GARLIC
Heat olive oil and butter in a small sauce pan over low to medium heat. Add peeled garlic cloves; cook until golden brown and tender. Remove and set aside garlic, reserving the oil in the pan.
BOIL AND GRILL ARTICHOKES
With a serrated knife, trim off the top quarter portion of each artichoke. With kitchen sheers, snip off the remaining spines on the tops of the leaves. Fill a large pot with water. Add bay leaf, peppercorns and salt., Cut the lemons in half. Squeeze and reserve their juice and add lemons to the pot. Bring to a boil. Add artichokes; boil about 30 minutes or until they are tender in the center of the hearts. Remove artichokes from water and cut in half.
Season with salt and pepper. Coat artichokes with leftover oil from the garlic. Grill to add a nice char and smoky flavor.
PREPARE SAUCE
Puree pan roasted garlic in a food processor. Add sour cream, mustard and reserved lemon juice. Season with salt and pepper.
-OR-
GREEN OLIVE DIP
In a blender, mix the parsley, olive oil, chopped green olives, capers, lemon juice, mustard, pepper and salt until chunky. Spoon into a bowl and set aside.
SERVE: remove artichokes from grill. Serve with the garlic sauce on the side for dipped.