Grilled Artichokes with Goat Cheese Dipping Sauce

Grilled artichokes are one of my most favorite things in life. These are incredible with the goat cheese dipping sauce. For those who do not like goat cheese, substitute mascarpone.

  • 2 large artichokes
  • 1 lemon, quartered
  • ¼ cup olive oil
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.

Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.

Brush the artichokes with a coating of the garlic olive oil, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with oil and turning frequently, until the tips are a little charred. Serve immediately.

Goat Cheese Dipping Sauce:

  • 2 tablespoon extra virgin olive oil
  • juice of 2 lemons
  • 2 tablespoons buttermilk
  • 1 cup fresh goat cheese
  • 1 ½ tablespoons fresh chives minced
  • 1 tablespoon fresh parsley
  • 10 mint leaves

Place olive oil, lemon juice, buttermilk, goat cheese, chives, parsley and mint in a food processor, and pulse for a couple of seconds. Season to taste with salt and pepper.