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Grilled Artichokes with Bacon and Rosemary Dip Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Grilled Artichokes with Bacon and Rosemary Dip Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Ingredients

  • 6 medium fresh artichokes
  • 8 cups water
  • 2 lemons, cut in half
  • 4 strips bacon
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/2 tablespoons chopped fresh rosemary

Preparation

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.

 

For the dip: In a small skillet, cook the bacon until crisp, reserving 1 tablespoon bacon drippings. Crumble the bacon.

 

In a medium serving bowl, combine the crumbled bacon, bacon drippings, mayonnaise, sour cream, and rosemary. Chill thoroughly.

 

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.

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Preparation

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.

 

For the dip: In a small skillet, cook the bacon until crisp, reserving 1 tablespoon bacon drippings. Crumble the bacon.

 

In a medium serving bowl, combine the crumbled bacon, bacon drippings, mayonnaise, sour cream, and rosemary. Chill thoroughly.

 

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product