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Balsamic grilled artichokes with lemon horseradish sauce

Recipe by:Bonnie Loftus
Bonnie Marie's Catering, Santa Margarita


  • 3/4 cup mayonnaise
    3 tbsp. prepared horseradish
    2 tbsp. Dijon mustard
    Juice and zest of 1 lemon
    4 medium artichokes
    1/2 cup balsamic vinegar
    1/4 cup olive oil
    Salt and pepper, to taste


Combine mayonnaise, horseradish, mustard, lemon juice and zest in a small bowl. Mix well and set aside.

Snap off tough outer leaves of artichokes. Using a serrated knife, cut off the top third of each artichoke. Snip remaining sharp tips from leaves using kitchen shears. Trim stems.

Bring a large pot of water to boil. Add artichokes and boil for 25 minutes or until almost tender. Remove and drain well. Cut in half from top to bottom and use a spoon to clean out all the inedible portions.

Place in a baking pan and marinate with vinegar, olive oil, salt and pepper for 30 minutes or until ready to grill. Once grill is heated to medium-high heat, cook for 10 minutes on each side or until hot and crispy. Serve with dipping sauce and, if desired, lemon wedges.

Serves 8

Califonia Bountiful