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Try This Grilled Artichoke Recipe in Honor of National Artichoke Hearts Day

Artichokes are a seasonal favorite here in California, and now is the best time to cook up this California-grown treat. No wonder March 16 is National Artichoke Day. We put together an easy grilled artichoke recipe and tasty goat cheese and spinach dipping sauce. Enjoy!

Grilled Artichokes

  • 2 large or 3 small artichokes 
  • ¼ cup olive oil divided, plus more for gilling if needed
  • 2 cloves garlic, peeled and smashed 
  • 1 medium shallot, peeled and rough chopped
  • 3 cups dry white wine, more as needed to cover artichokes
  • 4 medium lemons, divided
  • Kosher salt, to taste 
  • Black pepper, to taste

Prepare the grill and heat to medium high. 

Roll two lemons on a flat service with the palm of your hand for a minute. Use a skewer to poke a hole in at the tip of the lemon (not the stem side). Squeeze the juice from the hole in the lemons into a small bowl. Slice one of the juiced lemons into ¼ inch rounds and reserve. Add two tablespoons of olive oil to a large Dutch oven. Heat to medium. Add garlic and shallots and sauté until light golden brown, about 2 to 3 minutes. Remove from the heat to stop the cooking process. 

Trim any damaged leaves and thorny leaf tips from the artichokes. Slice lengthwise and generously rub with lemon juice. Add the wine, lemon slices, salt, artichokes and 2 cups of water to the Dutch oven. Bring to a boil and cover pot. Reduce heat to simmer. Cook 30 to 40 minutes, or until the artichoke center is fork tender. Artichokes can also be cooked in a Instapot or pressure cooker for half the time at high pressue (reduce the water as needed). For the pressure cooker method follow the instructions above and release the steam after 12 minutes.

Carefully remove the artichokes. Drain any excess liquid and drizzle the artichokes with the remaining olive oil. Season with salt and pepper. Place cut side down on the grill. Cook for 6 to 7 minutes. Flip and cook another 6 to 7 minutes until leaves have a noticeable char. Carefully remove the furry center (leaving the heart intact) with a spoon and transfer to a platter. Serve with fresh lemon wedges on the side and dipping sauce (recipe below). 

Melty Goat Cheese and Spinach Dipping Sauce

  • 4 ounces mild flavored goat cheese, softened
  • 3/4 cup fresh grated Parmesan cheese, divided
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh squeezed lemon juice
  • 2 garlic cloves, minced
  • 1 medium shallot, minced
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon white pepper, ground
  • 1/8 teaspoon black pepper, ground
  • Pinch nutmeg, ground
  • 1/4 cup chopped baby (prewashed) spinach

In a medium bowl, combine the goat cheese, ½ cup Parmesan cheese, mayonnaise, lemon juice, garlic, shallots, garlic powder, onion powder and pepper; mix well. Stir in the spinach. Transfer to a greased oven safe dish. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve immediately with grilled room temperature or hot artichokes.


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