Servings: Serves 2–4
  • 2 medium artichokes , halved
  • 1 to 2 lemons
  • 2 Tbsp. olive oil
  • 3 cloves garlic , smashed
  • 1 Tbsp. salt
  • Cracked black pepper , to taste
Dipping Sauce
  • 1/2 cup mayonnaise
  • 1/2 cup ketchup
  • 1/4 cup lemon juice
  • 1 Tbsp. hot sauce
  • 1/8 tsp. cayenne pepper
To Grill Artichokes
  • 1/4 cup olive oil
  • 1 clove garlic , crushed
  • Salt and pepper , to taste
Trim the stems of the artichokes and pull off the tough outer leaves. Using kitchen shears, trim off the tips of remaining outer leaves. Cut artichokes in half and rub lemon on them to keep them from browning.

In a deep saucepan in cold water, submerged artichokes with 2 inches of water above the artichokes. Bring to a boil and add 2 tablespoons olive oil, 1 tablespoon salt and 3 cloves of garlic to the water. Lower heat, reduce to a simmer and cover. Simmer for about 40 minutes.

While the artichoke is boiling, prepare the dipping sauce. Mix the mayonnaise, ketchup, lemon juice, hot sauce and cayenne pepper in a glass bowl then set aside.

Take the artichokes out of the saucepan and transfer them cutting board.

To make grilled artichokes: Crush 1 clove of garlic and place in olive oil. Heat up grill on stovetop over medium-high heat. Brush artichokes with garlic-infused olive oil and season with salt and pepper. Place artichokes on grill for 1 to 2 minutes per side. Place artichokes on a platter and serve with dipping sauce.

Prep time: 15 minutes
Inactive prep time: 0 minutes
Cook time: 40 to 45 minutes