Grilled Artichokes with Bacon and Rosemary Dip

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Grilled Artichokes with Bacon and Rosemary Dip

Grilled Artichokes with Bacon and Rosemary Dip

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  • Grilled Artichokes with Bacon and Rosemary Dip
  • Grilled Artichokes with Bacon and Rosemary Dip

Additional Information

Difficulty Levels Easy
Preparation Time (in mins) No
Cook Time (in mins) No
Servings 12
Cost per Serving No
Recipe Type Appetizer
Author Paula Deen
Preparation <p>For the artichokes: Trim the artichokes by removing the outer 2 layers of leaves and cutting 1/2 inch off the top. In a large Dutch oven, combine the water and lemons. Bring to a boil over medium-high heat. Add 3 artichokes and boil for 7 minutes. Using a slotted spoon, remove the artichokes and drain. Repeat with the remaining 3 artichokes. Cool the artichokes and cut in half lengthwise. Scrape and discard the fuzzy choke from each artichoke half. Set the artichoke halves aside.</p>
<p> </p>
<p>For the dip: In a small skillet, cook the bacon until crisp, reserving 1 tablespoon bacon drippings. Crumble the bacon.</p>
<p> </p>
<p>In a medium serving bowl, combine the crumbled bacon, bacon drippings, mayonnaise, sour cream, and rosemary. Chill thoroughly.</p>
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<p>To serve: Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat. Arrange the artichokes, cut-side down, on the grill rack. Grill until tender, about 5 minutes on each side. Serve with the dip and garnish with a rosemary sprig.</p>
Nutrition (per Serving) No

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