I have been traveling quite a bit this summer and have found on two different occasions, Grilled Artichokes on restaurant menus. Well, artichokes are one of our favorites so I decided when I got home, that I too would be making Grilled Artichokes. I got the idea for the Piri Piri dipping sauce after having a dipping sauce featuring Piri Piri this summer.
Exactly what is Piri Piri you ask? Thanks to the internet and Wikipedia I found the origin of Piri Piri:
Piri piri sauce (used as a seasoning or marinade) is Portuguese in origin and “especially prevalent in Angola, Namibia, Mozambique and South Africa”. It is made from crushed chillies, citrus peel, onion, pepper, salt, lemon juice, bay leaves, paprika, pimiento, basil, oregano, and tarragon.
These are a must try for all artichoke lovers, I boiled the artichokes and then grilled them for that smokey grilled flavor. What a treat!
Grilled Artichokes with Piri Piri Dipping Sauce
- 2 artichokes
- 1 lemon, squeezed, rinds reserved
- 1/3 cup mayonnaise
- 1/2 cup sour cream
- 1/4-1/2 teaspoon piri piri sauce
- 1 teaspoon lemon juice
- 1 tablespoons fresh chives, minced
- salt and pepper, to taste
Select a kettle or pot large enough to hold all the artichokes you are cooking. Half fill it with water and set it over high heat to boil. Meanwhile, trim the artichokes.
Rinse the artichokes, cut 1/4 inch of the bottom stem off. Rub the cut areas with lemon. Slice off the top inch of each artichoke and rub the cut area with lemon. Using kitchen shears snip off the top half inch of each leaf. Cut each artichoke in half lengthwise and scrape out the fuzzy choke with a teaspoon. Place the artichokes and lemon rinds in the boiling water, lower heat to simmer and cook for 15 minutes. Remove artichokes from the water and drain.
Heat grill to medium-high heat. Then grill the artichokes for 10 - 15 minutes. Turn frequently. Remove from the grill and serve with Piri Piri Dipping Sauce.
Piri Piri Dipping Sauce
Combine piri piri sauce, lemon juice, chives, mayonnaise and sour cream. Stir well to combine. Season with salt and pepper. Serve with grilled artichokes.