Ingredients

The following ingredients have 4 Servings
  • 2 large artichokes
  • 1 bay leaf
  • 1 slice lemon
  • 1 cup olive oil
  • 4-5 sprigs fresh rosemary
  • 6-8 garlic cloves (about 1/4 cup)
  • 1 teaspoon olive oil (for roasting the garlic)
  • 1/2 cup rosemary olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt

Instruction

  • Prepare and steam the artichokes. Use kitchen scissors to snip off the tips of the leaves, and then cut off the stem and about 1/2 inch of the top with a sharp knife. Rinse well under cold water. Place the artichokes in a large pot filled with two inches water. Add the lemon slice and bay leaf. Bring to a boil over high heat, then reduce to a simmer and cover, continuing to boil until tender, 30-40 minutes. Remove from water and set aside to cool.
  • While the artichokes are steaming, make the rosemary olive oil and roast the garlic. To make the rosemary olive oil, pour the oil into a small saucepan set over medium heat. Add the rosemary sprigs. Bring just to a boil, then remove from heat. Let sit for 5 minutes. Remove the rosemary and discard it.
  • To roasted the garlic cloves, preheat the oven to 375º F. Place the unpeeled cloves in a shallow baking pan or pie dish and drizzle with 1 teaspoon of olive oil. Toss to coat and cover pan with foil. Bake for 20-25 minutes, until garlic is soft. Remove from oven and let cool enough to handle.
  • Make the dipping sauce. Squeeze the roasted garlic into the bowl of a food processor and discard the garlic skins. Add 1/2 cup rosemary olive oil, lemon juice, Dijon mustard, and salt. Blend until pureed, about 30 seconds. Pour into a small serving bowl and set aside.
  • To grill the artichokes, preheat grill to approximately 500ºF. Using a sharp knife, cut the artichokes in half. With a spoon, scrape out just the fuzzy, hairy center of the artichoke, leaving the leaves and heart. Brush well with some of the remaining rosemary olive oil. Place cut-side down on the grill and cook until the artichokes darken with grill lines, about 3 minutes. Use tongs to rotate a quarter turn; cook for another minute or two. Remove from heat and allow to cool for 2-3 minutes. Serve with dipping oil.