Grilled Baby Artichokes W Pepper Dip

Elevate your appetizer game with these Grilled Baby Artichokes with Pepper Dip—a show-stopping dish packed with bold, Mediterranean-inspired flavors. Tender baby artichokes are perfectly prepped, boiled, and then charred on the grill to bring out their natural, smoky sweetness. They’re paired with a creamy roasted red pepper dip that balances tangy Greek yogurt, zesty lemon, and smoky paprika for a vibrant, flavorful accompaniment. With just 15 minutes of prep time, this dish is the ideal combination of elegant presentation and approachable simplicity, making it perfect for gatherings or an indulgent weeknight treat. From the luscious garlic-infused artichokes to the velvety pepper dip, this recipe is a celebration of fresh ingredients and bold techniques—perfect for those seeking healthy-yet-decadent grilled vegetable recipes. Serve warm and watch these bites disappear!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 12 whole baby artichokes
• 2 whole lemon
• 5 tablespoons olive oil
• 3 whole garlic cloves
• 1 whole red bell pepper
• 0.5 cup mayonnaise
• 0.25 cup Greek yogurt
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 cups water

Directions

Step 1

Fill a large bowl with water and squeeze the juice of one lemon into it. Set aside.

Step 2

Trim the baby artichokes by removing the tough outer leaves and cutting off the top inch of the artichoke. Trim the stem, leaving about 1 inch, and peel it with a vegetable peeler to remove the tough outer layer. As you prepare each artichoke, place it into the lemon water to prevent browning.

Step 3

Bring a large pot of water to a boil, then squeeze the juice of the second lemon into it. Add the artichokes and boil for 8-10 minutes, until tender. Drain and pat dry.

Step 4

While the artichokes are boiling, roast the red bell pepper. Place it over an open flame (or under the broiler) until the skin is charred all over. Transfer to a bowl, cover with a plate or plastic wrap, and let cool for 5 minutes. Peel off the charred skin, remove the stem and seeds, and chop roughly.

Step 5

Prepare the pepper dip: In a blender or food processor, combine the roasted red bell pepper, mayonnaise, Greek yogurt, smoked paprika, one garlic clove, 1/4 teaspoon salt, and a pinch of black pepper. Blend until smooth and set aside.

Step 6

Preheat a grill or grill pan to medium-high heat.

Step 7

In a small bowl, mix 3 tablespoons olive oil, the remaining 2 garlic cloves (minced), and the remaining salt and pepper.

Step 8

Toss the boiled and dried artichokes in the garlic olive oil mixture, then place them on the grill. Cook for 3-4 minutes per side, until nicely charred.

Step 9

Transfer the grilled artichokes to a serving platter and serve warm alongside the pepper dip.

Nutrition Facts

Serving size	(2949.4g)

Amount per serving	% Daily Value*
Calories	2342.4

Total Fat 159.9g	0%
Saturated Fat 19.0g	0%
Polyunsaturated Fat 6.7g
Cholesterol 119.6mg	0%
Sodium 4147.9mg	0%
Total Carbohydrate 204.1g	0%
Dietary Fiber 90.7g	0%
Total Sugars 20.8g
Protein 55.3g	0%

Vitamin D 0IU	0%
Calcium 670.3mg	0%
Iron 14.4mg	0%
Potassium 4659.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 8.9%

Carbs: 33.0%