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Grilled Stuffed Artichokes and Creamy Lemon Dipping Sauce

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Servings: 8 people
Ingredients Equipment Method

Ingredients
  

Grilled Artichokes
  • 4 each Globe artichokes small to medium size or extend steaming time for large size
  • 1 lemon zest reserved for stuffing
  • 2 Tbsp olive oil
  • 2 tsp lemon pepper seasoning or salt and pepper
  • lemon wedges and Italian parsley for serving
Lemon-Shallot Panko & Crispy Kurobuta Bacon-Shiitake Stuffing
  • 3 slices Snake River Farms Kurobuta Bacon
  • 1 shallot sliced thin
  • 5 shiitake mushrooms sliced and stems removed
  • 1 Tbsp butter
  • ¾ cup Panko breadcrumbs
  • Zest of one lemon
  • 3 Tbsp fresh Italian parsley chopped
  • 1 pinch salt
  • 1 pinch pepper
Creamy Lemon Dipping Sauce
  • ¾ cup mayonnaise good quality like Duke’s
  • 1 Tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 3 Tbsp whole grain Dijon mustard
  • 2 Tbsp fresh Italian parsley chopped

Equipment

  • steamer pot with lid
  • Grill

Method
 

Grilled Artichokes
  1. Trim the tops and end of the stems with a knife, and snip the pointed tips off the leaves with kitchen shears.
  2. Rub the artichoke with a lemon or squeeze the lemon into 1 cup of water and let the artichoke sit in the acidulated water while you prepare the remaining artichokes.
  3. In a large pot with a steamer insert, bring a few inches of water to a boil.
  4. Place the trimmed artichokes, cut top side down in the steamer.
  5. Cover and steam for 25 minutes until artichokes are tender and leaves easily pull away. (35-45 minutes for large artichokes.)
  6. Remove the artichokes carefully with tongs and allow to cool before handling. Artichokes and be covered and refrigerated up to a day before proceeding, if desired.
  7. Preheat the grill to high.
  8. Place the cut top side down on a cutting board and with a knife, slice through the center of the stem down to the board to create two halves.
  9. With a spoon, carefully remove the fuzzy choke portion and discard. It should separate easily from the heart.
  10. Drizzle the cut side of the artichoke halves with olive oil and sprinkle with lemon pepper or salt and pepper.
  11. Grill artichokes 5-8 minutes, starting cut side down, turning once until warmed through and slightly charred.
  12. Drizzle with olive oil, fill with the crispy stuffing, and serve with the creamy lemon dipping sauce.
Lemon-Shallot Panko & Crispy Kurobuta Bacon-Shiitake Stuffing
  1. In a skillet over medium heat, cook the bacon until crispy.
  2. Remove the bacon, drain on a paper towel and allow to cool before cutting into ¼” pieces.
  3. In the same skillet, add the Shiitake mushrooms and shallots and sauté until slightly caramelized. Add 1 Tbsp olive oil if there is not enough bacon fat to cook the mushrooms and shallots.
  4. Add the Panko breadcrumbs, 1 tbsp butter, and salt and pepper and cook over medium heat, stirring constantly until golden brown and crispy.
  5. Add the chopped bacon just to warm it through.
  6. Turn off the heat, and add the lemon zest and parsley.
  7. Spoon into the center of the grilled artichokes.
Creamy Lemon Dipping Sauce
  1. In a small bowl, combine all the ingredients and stir until mixed well.
  2. Taste for seasoning and add additional lemon juice if desired.