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Recipe: grilled artichokes with wasabi mayo dipping sauce


As a vegetarian with an omnivore husband, it can be difficult to find restaurants that cater to both our needs. My husband loves seafood and seafood restaurants tend to be limiting for vegetarians. But rather than deny him his favorite food, it’s in these instances, where the mighty artichoke has come to my rescue. He’ll eat his fish while I happily snack on a big salad and a grilled artichoke.

I love grilled artichokes, especially during the summer. So I figured I should try my hand at making a version on our own grill. The result was a flavorful, beautiful dish that satisfied both the meat eater and vegetarian in our household.

Grilled artichokes with wasabi mayo dipping sauce


  • 4 small artichokes, preferably baby artichokes as opposed to the globe variety but both will work
  • 1 lemon
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/3 cup mayo
  • 1 tablespoon wasabi paste


  1. If using globe artichokes, trim the stem and top 1/3 of the artichoke. If using the smaller variety, simply peel the outer layer of the stem with a vegetable peeler.
  2. Cut artichokes in half. Scoop out the fuzzy center with a spoon.
  3. Bring 1 cup of water to a boil in a stockpot and place a steaming rack at the bottom of the pot.
  4. Steam your artichoke halves for 15-20 minutes.
  5. Remove artichokes from steamer and let cool for 5 minutes.
  6. While artichokes are cooling, mix the juice of a lemon, olive oil and salt together.
  7. Rub lemon mixture directly on your artichokes then place directly on to your grill.
  8. Grill 6-7 minutes, turning once.
  9. While the artichokes are grilling mix mayo, wasabi paste and a pinch of salt.
  10. Remove artichokes from the grill. Allow to cool then dip leaves into wasabi mayo.

Written by Lisa Chase.

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