Ingredients
- Dipping Sauce:
- 2 large artichokes
- 4 Tbs lemon juice, divided
- celery, cut into pieces
- onion, cut into pieces
- 1/2 cup olive oil
- 4 cloves garlic, pressed
- 2-3 Tbs balsamic vinegar
- Salt and pepper to taste
- 4 Tbs mayo
- 2-4 tsp balsamic vinegar
- 2 cloves garlic, pressed
- 2 tsp cilantro
Preparation
Step 1
Trim the tips from the artichoke leaves and cut off about 1/2 inch from the top of the artichoke. Steam artichokes over water combined with celery, onion and 2 Tbs lemon juice. Dip the artichoke in the water before placing it in the steamer basket. Steam 45 minutes to 1 hour 15 minutes or until done. Cool artichokes by placing in a bowl of ice water. When cool cut in half and remove the choke.
In a small bowl combine olive oil, 2 Tbs lemon juice, 4 cloves garlic, balsamic vinegar, and salt and pepper. Set aside.
Preheat grill to medium-high.
Baste artichoke with the garlic oil mixture. Place the artichokes on the grill. Grill for 5-10 minutes, turning and basting with the garlic oil mix frequently, until the artichokes have nice grill marks on them. Serve immediately with dipping sauce.
For dipping sauce, mix all ingredients together until well combined.