Grilled Artichokes with Whipped Feta:
If there is a vegetable in the house these days, I think it is safe to say it is MOST DEFINITELY getting grilled. Grilled Artichokes with Whipped Feta are what summertime food dreams are made of (especially when paired with an amazing Classic Red Sangria too)! Most people have probably only experienced artichokes from a can, surrounded by cream cheese, parmesan, and spinach. Not that there’s anything wrong with a good spinach artichoke dip, but if you haven’t given grilled artichokes a try, then now’s your chance! Artichokes may seem slightly intimidating but are actually easy to prepare. There are things you do need to know when it comes to prepping and grilling these lil guys some make sure you read on this week for the tips and tricks! Find the full recipe for Grilled Artichokes with Whipped Feta below!
- Knife/ Cutting Board
- Kitchen Scissors
- Pot/ Steaming Basket
- Hand Mixer or Food Processor
How To Prep An Artichoke:
Let’s chat here for a minute kids. Artichokes have a few oddities that need to be worked out prior to cooking. The first important thing to note when cooking and preparing a fresh artichoke is their ability to quickly oxidize and turn brown. I mean QUICKLY! Whenever I work with fresh artichokes, I keep a few halved lemons near by to rub onto the artichokes exposed areas to prevent this! I start by using my kitchen scissors to trim off the pointed edges of the leaves. Cut about a 1/4″ off each one to remove the thorny dense part that you don’t want to eat. I trim the stems as well (these can sometimes taste a bit bitter) and remove any smaller bottom leaves. Use the halved lemon to rub over the entire outer area at this point to prevent browning. Next, cut the artichoke in half. This is so important for steaming and grilling, but also to remove the “furry” inside. You’ll see a purple-ish/ white middle and inside is a bit of hair-like looking pulp. I use a regular spoon and just lightly scoop and scrap this out. Get that lemon rubbed over this exposed area stat! Set the avocados aside and prep them for steaming and grilling.
Steaming & Grilling:
I prefer to both steam and then grill my artichokes so they are tender and edible (and don’t overcook on the grill). Set up a pot and steaming basket and cook the artichokes till tender (about 15-20 minutes). I remove them from the steaming basket and place them on a cookie sheet, plate, or platter. Drizzle with a high quality avocado oil (or grapeseed oil), season with garlic, sea salt, and fresh black pepper. I use avocado oil because it has a very high smoke point and your artichokes will grill up so nice! I place my steamed and seasoned artichokes over direct heat and cook cut side down for 5-6 minutes over a medium heat (about 400F on my Primo Ceramic Grill). Remove from the heat and place on a platter.
This whipped feta is so addictive with the grilled artichokes, and definitely fits a keto diet too! I throw all the ingredients into a bowl or food processor and mix till blended. It’s creamy, a bit garlicky, and light and refreshing with the notes of lemon. I love how well it pairs with the grilled artichoke leaves and hearts. I also have no problem however eating this dip with just about anything. Lately I have even been enjoying it with these Easy Keto Crackers and just cannot get enough!
Grilled Artichokes with Whipped FetaPrint Recipe
- 3-4 Artichokes
- 1 Lemon
- Avocado Oil
- Sea Salt
- Black Pepper
- 2 Garlic Cloves, minced
- 2 oz. Cream Cheese, softened
- 2 oz. Sour Cream
- 2 oz. Feta Cheese
- 1/4 tsp. Zested Lemon
- 1/2 tsp Oregano
- Salt & Pepper
In a mixing bowl or food processor, combine the cream cheese, sour cream, feta, zested lemon, 1 minced garlic clove, and the oregano. Blend till smooth. Add salt and pepper to taste. Set aside or refrigerate till ready to use.
Place a pot on the stove with a steamer basket and bring water to a boil. Additionally, preheat your grill to a medium temperature (I heated mine to 400 F.)
Prep the artichokes, by first tripping the pointed leaves with a kitchen scissors. Cut each leaves ends off (about 1/4" or so) to remove it. Rub the outside of each cut artichoke with the lemon half to prevent oxidation.
Next, trim the bottom stem and remove any lower leaves. Cut the artichoke in half and scoop out the inner pulp with a spoon. Cover the entire exposed cut side with more lemon to prevent oxidation.
Steam the halved artichokes till tender, about 15-20 minutes.
Coat the artichokes in a high smoke point oil, like avocado oil. Season with the remaining garlic clove, salt, and pepper.
Grill for 5-6 minutes cut side down till caramelized and tender.
Serve on a plate with the whipped feta.