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Grilled Marinaded Artichokes With Zesty Lemon Yogurt Dip |
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Ingredients
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* 1/2 cup Greek yogurt
* 1 lemon, zested and juiced
* 2 tablespoons of the lemon juice
* 1 teaspoon Dijon mustard
* Dash of hot sauce
* 3 medium artichokes, stem, bottom leafs, and leaf tips trimmed, top cut off, and rinsed well
* 1/2 cup olive oil
* 2 tablespoons balsamic vinegar
* 1 clove garlic, minced
* Salt and pepper, to taste
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Directions
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1. In a glass bowl, whisk together the Greek yogurt, lemon zest, lemon juice, Dijon mustard and hot sauce until creamy and combined well. Cover with plastic wrap and put in refrigerator.
2. Put trimmed artichokes in a microwave safe bowl with their stem side facing up. Add 1 tablespoon of water and cover bowl tightly with microwave safe wrap or cover, then microwave on high for 8 to 10 minutes or until an outer leaf can easily be pulled off. Let cool uncovered until you can handle them.
3. Cut the artichokes in half and remove the inner 'choke' (the fuzzy stuff) above the heart of the artichoke, and discard.
4. In a large bowl, whisk together the olive oil, balsamic vinegar and garlic, then add the artichokes and toss with your hands to coat well; let sit for 15 minutes to marinade.
5. Preheat grill to medium high. Place the artichoke halves on the grill, cut side down. Check in 3 to 4 minutes to see if grill marks appear; if so flip and cook for 3 to 4 more minutes or until tender and hot and slightly charred.
6. Remove to serving dishes and sprinkle with salt and pepper. Serve warm with small bowls of Yogurt Lemon Dip for each guest for dipping.
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Story
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Be sure to make your dip ahead of time so flavors blend well. Then prepare the artichoke carefully, making sure you remove the fuzzy center completely after the artichoke has cooled.
Let your artichoke marinade at least 15 minutes to get the most flavor. This recipe works equally well on an indoor grill as an outdoor grill. You want to shoot for good grill marks either way, that way you will bring out the best flavor.
Also, for the best taste, serve the artichokes warm with the dip cold.
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