Califonia Bountiful
Side Dish

Balsamic grilled artichokes with lemon horseradish sauce

Bonnie Loftus
Bonnie Marie's Catering, Santa Margarita

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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

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