Best Picnic Recipes: Grilled Artichokes With Harissa-Honey Dip You can bring baby carrots and ranch dressing to your picnic, or you can flex your artisanal muscles and make this tasty alternative. This simple grilled artichoke dish with Tunisian-inspired dressing is veggies and dip for grown-ups.
Ingredients:
4 medium artichokes
1 lemon
1/2 cup mayonnaise
1 tablespoon Harissa
1 tablespoon honey
1 1/4 tablespoons freshly ground pepper
1 tablespoon salt
Cooking spray
Directions:
Using a serrated knife, cut 1/2 inch off the top of each artichoke. Cut each in half vertically and, using scissors, trim the pointy ends off the leaves. Carefully cut out the fuzzy choke in the center and discard. Rub artichokes with lemon. Fill a large pot with water and fit with a steaming rack. Place artichokes on rack, and steam until they are tender and easily pierced with a fork (about 30 minutes). Set aside to cool for 15 minutes.
Meanwhile, preheat grill to high heat. In a small bowl, combine mayonnaise, harissa, honey, and 1/4 teaspoon pepper, and stir well. Set aside.
Spray the cut side of each artichoke with cooking spray. Sprinkle with salt and remaining pepper. Grill artichokes, cut side down, until nicely charred (about five minutes). Serve with dipping sauce.
Recipe courtesy of Country Living
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