Chile Lime Grilled Artichokes
Forget plain steamed artichokes! These grilled chile lime artichokes are smoky, zesty, and loaded with flavor. Topped with a fresh pico de gallo and served with a creamy chile aioli, it's the ultimate party food!
Servings 4
Calories 302kcal
Ingredients
- 1 tablespoon paprika
- ¾ teaspoon chile powder
- ¾ teaspoon garlic powder
- 1 teaspoon lemon pepper
- ½ teaspoon citric acid powder
- ½ teaspoon salt
- ½ cup mayonnaise
- 3 teaspoon lime juice divided
- 1 tomato diced
- ¼ cup diced onions
- 2 tablespoon diced cilantro
- 2 artichokes
- 2 tablespoon avocado oil
Instructions
- In a small bowl, mix together paprika, chile powder, garlic powder, lemon powder, citric acid and ½ teaspoon salt.
- In a separate bowl, mix together mayonnaise and 1 teaspoon lime juice. Stir in ¾ teaspoon of spice mix and refrigerate dip until ready to use.
- In another bowl, combine diced tomatoes, onions and cilantro with 2 teaspoon lime juice. Refrigerate until ready to use.
- Using a serrated knife, cut off the top quarter of each artichoke. Cut the bottom stem so that the artichoke can sit flat and cut the leaf tips of the remaining artichoke leaves with kitchen shears.
- Bring a large pot with an inch of water to boil.
- Add a steam basket and place the artichokes into the basket, top side up. If you do not have a steam basket, reduce water to ½-inch deep and place artichokes directly into the boiling water.
- Cover the pot and steam the artichokes on medium heat until slightly under-cooked.
- Remove artichokes from the steam basket and allow to rest until cool enough to handle, about 10-15 minutes.
- Cut the artichokes in half, revealing the heart. Carefully remove the fuzz and small leaves from the inside of the artichokes, but keep the rest of the artichoke intact.
- Heat your grill to high heat and oil the grates.
- Place the artichokes, cut side up on a baking sheet and brush the inside and outside of each artichoke with olive oil.
- Sprinkle both the inside and outside of each artichoke half with spice mix.
- Place artichokes on the hot grill and cook for 7-10 minutes on each side, pressing down with a spatula or panini press.
- Remove from the grill and place on serving platter. Top with chopped tomato mix and serve with chile lime dip.
Notes
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftover grilled artichokes (not the pico). Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 0.5artichoke | Calories: 302kcal | Carbohydrates: 11g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 539mg | Potassium: 396mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1274IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 2mg
