Grilled Artichokes With Artichoke-Mint Dip
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
59
Spice
52
Sweetness
52
Sourness
46
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
Directions:
1
Prepare barbecue (medium heat)
2
Using scissors, cut off spiky tips from artichokes
3
Using spoon, scrape out chokes from centers
4
Wrap each artichoke in foil
5
Using tines of fork, poke holes in foil
6
Grill until leaves pull away easily from heart, turning occasionally, about 40 minutes
7
Unwrap artichokes
8
Discard any outer leaves that may be charred and any tough inner leaves
9
Arrange 6 artichokes on platter
10
Remove leaves from remaining 2 artichokes and place on platter
11
Transfer artichoke hearts to processor
12
Add mint, cream cheese, and oil; blend until smooth
13
Season to taste with salt and pepper
14
Transfer dip to bowl and place on platter
15
Prepare barbecue (medium heat)
16
Using scissors, cut off spiky tips from artichokes
17
Using spoon, scrape out chokes from centers
18
Wrap each artichoke in foil
19
Using tines of fork, poke holes in foil
20
Grill until leaves pull away easily from heart, turning occasionally, about 40 minutes
21
Unwrap artichokes
22
Discard any outer leaves that may be charred and any tough inner leaves
23
Arrange 6 artichokes on platter
24
Remove leaves from remaining 2 artichokes and place on platter
25
Transfer artichoke hearts to processor
26
Add mint, cream cheese, and oil; blend until smooth
27
Season to taste with salt and pepper
28
Transfer dip to bowl and place on platter