Grilled Artichokes with Bacon and Rosemary Dip

1. 1

   For the artichokes: Trim the artichokes by removing the outer 2 layers of leaves and cutting 1/2 inch off the top.

2. 2

   In a large Dutch oven, combine the water and lemons.

3. 3

   Bring to a boil over medium-high heat.

4. 4

   Add 3 artichokes and boil for 7 minutes.

5. 5

   Using a slotted spoon, remove the artichokes and drain.

6. 6

   Repeat with the remaining 3 artichokes.

7. 7

   Cool the artichokes and cut in half lengthwise.

8. 8

   Scrape and discard the fuzzy choke from each artichoke half.

9. 9

   Set the artichoke halves aside.

10. 10

    For the dip: In a small skillet, cook the bacon until crisp, reserving 1 tablespoon bacon drippings.

11. 11

    Crumble the bacon.

12. 12

    In a medium serving bowl, combine the crumbled bacon, bacon drippings, mayonnaise, sour cream, and rosemary.

13. 13

    Chill thoroughly.

14. 14

    To serve: Spray a grill rack with nonstick, nonflammable cooking spray.

15. 15

    Preheat the grill to medium-high heat.

16. 16

    Arrange the artichokes, cut-side down, on the grill rack.

17. 17

    Grill until tender, about 5 minutes on each side.

18. 18

    Serve with the dip and garnish with a rosemary sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.