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Categories:Viewed: 30 - Published at: 2 years ago
Ingredients
- 6 medium fresh artichokes
- 8 cups water
- 2 lemons, cut in half
- 4 strips bacon
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 tablespoons chopped fresh rosemary
- Nonstick, nonflammable cooking spray
- Fresh rosemary sprig, for garnish
Method
- For the artichokes: Trim the artichokes by removing the outer 2 layers of leaves and cutting 1/2 inch off the top.
- In a large Dutch oven, combine the water and lemons.
- Bring to a boil over medium-high heat.
- Add 3 artichokes and boil for 7 minutes.
- Using a slotted spoon, remove the artichokes and drain.
- Repeat with the remaining 3 artichokes.
- Cool the artichokes and cut in half lengthwise.
- Scrape and discard the fuzzy choke from each artichoke half.
- Set the artichoke halves aside.
- For the dip: In a small skillet, cook the bacon until crisp, reserving 1 tablespoon bacon drippings.
- Crumble the bacon.
- In a medium serving bowl, combine the crumbled bacon, bacon drippings, mayonnaise, sour cream, and rosemary.
- Chill thoroughly.
- To serve: Spray a grill rack with nonstick, nonflammable cooking spray.
- Preheat the grill to medium-high heat.
- Arrange the artichokes, cut-side down, on the grill rack.
- Grill until tender, about 5 minutes on each side.
- Serve with the dip and garnish with a rosemary sprig.
