It's artichoke season!
An easy, delicious side dish that just screams Spring.
I've brightened up our favorite veggies with lemon zest and fresh oregano,
and lightened up our usual aioli dipping sauce with greek yogurt.
It's like a meal time party on a platter.
I dare you not to take a dip...
1 5.3oz container plain Greek Yogurt (my favorite by far is Clover)
1 garlic clove, very finely minced
1 1/2 tsp. curry powder
1 Tablespoon fresh squeezed lemon juice
1 tsp. kosher salt
Mix all ingredients together and chill in the refrigerator until ready to serve.
How I Grill Artichokes
Fill a large stock pot with about 1 inch of water, add a 2 to 3 whole garlic cloves and a few lemon slices then place steamer basket inside pot. Bring water to a boil. Cut tops off of artichokes, remove any tough leaves from the stem, trim tops of leaves so they are pretty, then slice the artichoke in half length-wise. With a spoon, dig out any of the prickly, furry parts of the heart. Squeeze lemon over artichoke halves then place in steamer basket. Turn heat down to medium-low and place lid on pot. Steam for approximately 15 to 20 minutes depending on size of your artichokes. When heart is tender and leaves are easy to remove, take artichokes out of pot and place on paper towel lined plate. Heat indoor grill pan or outdoor grill. Brush artichokes with olive oil and place heart-side down onto hot grill. Cook about 2 minutes until you have pretty marks, top with lemon zest and oregano leaves and serve with aioli.
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