Grilled Artichokes with Harissa-Honey Dip recipe

Grilled artichokes are a fantastic and surprisingly easy way to elevate your grilling game. They transform from a somewhat intimidating vegetable into a smoky, tender delight, perfect as an appetizer, side dish, or even a light meal. This recipe takes the classic grilled artichoke to the next level by pairing it with a vibrant and addictive Harissa-Honey Dip. The smoky char of the grill, the subtle bitterness of the artichoke heart, and the sweet and spicy kick of the dip create a flavor symphony that will tantalize your taste buds.

This recipe is not just about great taste; it’s also about the experience. Preparing and grilling artichokes is a rewarding process, and the aroma that fills your backyard as they cook is simply divine. It’s a dish that encourages conversation, sharing, and savoring the moment. Whether you’re hosting a summer barbecue, enjoying a casual weeknight dinner outdoors, or simply looking for a healthy and delicious way to enjoy seasonal vegetables, these Grilled Artichokes with Harissa-Honey Dip are guaranteed to impress.

Why This Recipe Works

This recipe is a winner for several reasons:

• Perfectly Grilled Artichokes: The method we use – parboiling or steaming before grilling – ensures that the artichokes are tender and cooked through before they hit the flames. This prevents the outside from burning before the inside is ready. Grilling then imparts that desirable smoky flavor and beautiful char marks.
• Flavorful Harissa-Honey Dip: The dip is the star of the show! Harissa paste brings a smoky, earthy heat, balanced perfectly by the sweetness of honey and the creamy tang of Greek yogurt. Lemon juice adds brightness, and garlic provides a pungent base note. It’s a complex and addictive dip that complements the artichokes beautifully.
• Ease of Preparation: Despite looking impressive, this recipe is surprisingly simple to make. The artichoke preparation might seem a bit involved at first, but once you get the hang of it, it becomes quick and easy. The dip is a breeze to whip up, requiring just a few minutes of mixing.
• Versatility: These grilled artichokes are incredibly versatile. They can be served as an appetizer, a side dish alongside grilled meats or fish, or even as part of a vegetarian or vegan spread. They are also great for entertaining, as they can be prepared ahead of time and grilled just before serving.
• Healthy and Delicious: Artichokes are packed with nutrients and fiber, making them a healthy choice. Grilling is a low-fat cooking method, and the dip, while flavorful, is also relatively light, especially when made with Greek yogurt. This dish is a guilt-free indulgence that is both satisfying and good for you.

Ingredients

This recipe is divided into two parts: the ingredients for the grilled artichokes and the ingredients for the Harissa-Honey Dip.

For the Grilled Artichokes:

• 4 large artichokes: Choose firm, heavy artichokes with tightly closed leaves. Look for vibrant green color, avoiding any that are brown or wilted.
• 1 lemon, halved: One half for rubbing on the artichokes to prevent browning and the other half for squeezing into the cooking water.
• 4 tablespoons olive oil: For brushing the artichokes before grilling. Use a good quality extra virgin olive oil for the best flavor.
• Salt and freshly ground black pepper: To season the artichokes.

For the Harissa-Honey Dip:

• 1/2 cup Greek yogurt: Plain, full-fat or low-fat Greek yogurt works well. Full-fat will be richer and creamier, while low-fat will be lighter. You can also use plain yogurt, but Greek yogurt is thicker and tangier.
• 2 tablespoons harissa paste: Harissa paste is a North African chili paste. You can find it in most supermarkets, either in tubes or jars. Adjust the amount to your spice preference. Start with 1 tablespoon if you are sensitive to heat and add more to taste.
• 2 tablespoons honey: Use a good quality honey. Local honey is often a great choice. The honey balances the heat of the harissa and adds sweetness.
• 1 tablespoon lemon juice: Freshly squeezed lemon juice is best. It adds brightness and acidity to the dip.
• 1 clove garlic, minced: Fresh garlic is essential for the best flavor. Mince it finely or use a garlic press.
• 1 tablespoon olive oil: For extra richness and flavor in the dip.
• Pinch of salt: To enhance the flavors of the dip.
• Optional garnish: Fresh cilantro or parsley, chopped, for garnish.

Instructions

Follow these step-by-step instructions to make perfectly grilled artichokes with harissa-honey dip.

Preparing the Artichokes:

1. Prepare a lemon water bath: Fill a large bowl with cold water and squeeze the juice of half a lemon into it. This will prevent the artichokes from browning as you prepare them.
2. Trim the artichokes: Start by snapping off the tough outer leaves around the base of each artichoke until you reach the pale green, tender leaves. This is usually about 2-3 layers of leaves.
3. Cut off the top: Using a serrated knife, cut off the top inch of each artichoke.
4. Trim the stem: Cut off the stem, leaving about 1 inch attached to the base. Peel the tough outer layer of the stem with a paring knife or vegetable peeler.
5. Rub with lemon: Rub the cut surfaces of the artichoke (the top, stem, and any exposed heart) with the cut side of the remaining lemon half to prevent browning.
6. Scoop out the choke: Using a spoon or melon baller, scoop out the fuzzy choke from the center of each artichoke heart. This part is not edible. If the choke is very young and tender, you can sometimes leave it, but it’s generally best to remove it.
7. Place in lemon water: Immediately place the prepared artichokes in the lemon water bath to prevent browning while you prepare the rest.

Parboiling or Steaming the Artichokes:

1. Choose your cooking method: You can either parboil or steam the artichokes. Parboiling is faster, while steaming is slightly gentler.
   • Parboiling: Bring a large pot of salted water to a boil. Add the juice from the remaining lemon half and the squeezed lemon halves to the water. Carefully add the artichokes to the boiling water, ensuring they are submerged. Reduce the heat to a simmer and cook for 15-20 minutes, or until the artichoke hearts are just tender when pierced with a fork.
   • Steaming: Fill a large pot with a few inches of water and bring to a boil. Place a steamer basket over the boiling water. Add the artichokes to the steamer basket, cover the pot, and steam for 20-25 minutes, or until the artichoke hearts are just tender when pierced with a fork.
2. Drain and cool slightly: Once the artichokes are tender, carefully remove them from the boiling water or steamer basket and drain them upside down in a colander to remove excess water. Let them cool slightly until they are cool enough to handle.

Grilling the Artichokes:

1. Preheat grill: Preheat your grill to medium heat (about 350-400°F or 175-200°C). Clean and oil the grill grates to prevent sticking.
2. Prepare artichokes for grilling: Cut each artichoke in half lengthwise, from the top through the stem.
3. Brush with olive oil: Brush the cut sides of the artichokes generously with olive oil and season with salt and pepper.
4. Grill artichokes: Place the artichoke halves cut-side down on the preheated grill. Grill for 5-7 minutes, or until grill marks appear and the artichokes are nicely charred.
5. Flip and grill briefly: Flip the artichokes and grill for another 2-3 minutes on the leaf side, just to warm them through. Be careful not to burn the leaves.
6. Remove from grill: Remove the grilled artichokes from the grill and set aside.

Making the Harissa-Honey Dip:

1. Combine dip ingredients: In a small bowl, combine the Greek yogurt, harissa paste, honey, lemon juice, minced garlic, olive oil, and salt.
2. Whisk to combine: Whisk all the ingredients together until smooth and well combined.
3. Adjust seasoning: Taste the dip and adjust seasoning as needed. You may want to add more harissa paste for more heat, honey for more sweetness, lemon juice for more tang, or salt to taste.
4. Chill (optional): For best flavor, you can chill the dip in the refrigerator for at least 30 minutes to allow the flavors to meld. However, it can also be served immediately.

Assembling and Serving:

1. Arrange artichokes: Arrange the grilled artichoke halves on a serving platter.
2. Serve with dip: Serve the Harissa-Honey Dip alongside the grilled artichokes in a small bowl or ramekin.
3. Garnish (optional): Garnish the dip with chopped fresh cilantro or parsley, if desired.
4. Enjoy: Serve immediately and encourage guests to dip the artichoke leaves and hearts into the Harissa-Honey Dip.

Nutrition Facts

• Servings: 4
• Calories Per Serving (Approximate): 250-300 calories (This is an estimate and can vary depending on portion sizes, specific ingredients used, and cooking methods.)

Note: These nutritional values are estimates and may vary. Artichokes are naturally low in calories and fat and are a good source of fiber, vitamins, and minerals. The Harissa-Honey Dip adds calories primarily from yogurt, honey, and olive oil. Using low-fat Greek yogurt will reduce the calorie count slightly.

Preparation Time

• Prep Time: 30 minutes (includes artichoke trimming and dip preparation)
• Cook Time: 25-30 minutes (includes parboiling/steaming and grilling)
• Total Time: 55-60 minutes

How to Serve Grilled Artichokes with Harissa-Honey Dip

Grilled Artichokes with Harissa-Honey Dip are incredibly versatile and can be served in various ways:

• Appetizer: This is a classic way to serve grilled artichokes. They are perfect for starting a meal, especially at a barbecue or summer gathering.
• Side Dish: Serve them alongside grilled meats like steak, chicken, or fish. They pair particularly well with Mediterranean or Middle Eastern-inspired dishes.
• Vegetarian Main Course Component: Combine grilled artichokes with other grilled vegetables, like bell peppers, zucchini, and eggplant, for a satisfying vegetarian meal.
• Part of a Mezze Platter: Include grilled artichokes on a mezze platter with other dips, olives, cheeses, and pita bread for a flavorful and shareable spread.
• Salad Topping: Slice or chop the grilled artichoke hearts and add them to salads for extra flavor and texture.
• Bruschetta Topping: Chop the grilled artichoke hearts and use them as a topping for bruschetta with a drizzle of olive oil and a sprinkle of Parmesan cheese.

Serving Suggestions:

• Serve warm or at room temperature.
• Provide extra lemon wedges for squeezing over the artichokes.
• Offer a side of crusty bread or pita bread for scooping up any leftover dip.
• Pair with a crisp white wine, rosé, or a light beer.
• For a spicier kick, offer extra harissa paste or a sprinkle of red pepper flakes on the side.

Additional Tips for Perfect Grilled Artichokes

Here are five helpful tips to ensure your grilled artichokes are a success:

1. Choose Fresh Artichokes: Select artichokes that are firm, heavy for their size, and have tightly closed leaves. Avoid artichokes that are browning, bruised, or have wilted leaves. Fresh artichokes will have the best flavor and texture.
2. Don’t Skip Parboiling or Steaming: Parboiling or steaming the artichokes before grilling is crucial for ensuring they are tender and cooked through. Grilling alone will likely char the outside before the inside is cooked. This pre-cooking step guarantees perfectly tender hearts.
3. Be Generous with Olive Oil: Olive oil is key for flavor and preventing sticking on the grill. Don’t be shy about brushing the artichokes generously with olive oil before grilling. It will help them char beautifully and keep them moist.
4. Control the Grill Heat: Grill the artichokes over medium heat to prevent burning the outside before the inside is warmed through and gets those beautiful grill marks. If your grill runs hot, lower the heat or move the artichokes to a cooler part of the grill if they start to char too quickly.
5. Make the Dip Ahead of Time: The Harissa-Honey Dip can be made a day or two in advance and stored in the refrigerator. This is a great time-saver, especially when entertaining. The flavors often meld and improve over time. Just give it a good stir before serving.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about grilling artichokes and this recipe:

Q1: Can I use canned or frozen artichoke hearts instead of fresh artichokes?

A: While fresh artichokes are highly recommended for grilling because of their texture and flavor, you can use canned or frozen artichoke hearts in a pinch. However, they will not have the same smoky grilled flavor or texture as fresh artichokes. If using canned or frozen, thaw them completely, drain well, and pat them dry before grilling. You will likely need to grill them for a shorter time as they are already cooked. They are best suited for the dip itself if you are truly short on time and want the flavor profile but not the full grilling experience.

Q2: I don’t have harissa paste. What can I substitute?

A: If you don’t have harissa paste, you can substitute it with other chili pastes or sauces. Sriracha, gochujang (Korean chili paste), or even a blend of chili powder and smoked paprika can work. You might need to adjust the amount to achieve the desired level of heat and flavor. Harissa paste has a unique smoky, earthy flavor, so the substitution will slightly alter the dip’s taste profile.

Q3: How do I know when the artichokes are done grilling?

A: Grilled artichokes are done when they are tender and have nice grill marks. You can test for tenderness by piercing the heart with a fork. It should go in easily without resistance. The leaves should also be slightly softened and easily pull away from the heart. Avoid over-grilling, as they can become dry.

Q4: Can I make the Harissa-Honey Dip spicier or milder?

A: Yes, absolutely! You can easily adjust the spice level of the dip to your preference. To make it spicier, add more harissa paste or a pinch of red pepper flakes. For a milder dip, start with a smaller amount of harissa paste (like 1 tablespoon) and taste as you go. You can also add a dollop of plain yogurt to mellow out the heat.

Q5: Can I grill artichokes without parboiling or steaming them first?

A: While technically you can grill artichokes without pre-cooking, it is not recommended for this recipe or generally for best results. Grilling raw artichokes will take a very long time, and the outside will likely char and burn before the inside becomes tender. Parboiling or steaming is essential for ensuring the artichokes are cooked through and tender before they get those desirable grill marks and smoky flavor. The pre-cooking step is what makes this recipe reliably delicious and avoids tough, undercooked artichokes.

Print