4 medium Globe Artichokes
4 quarts Water
1/4  cup Lemon Juice


1 tsp Olive Oil
1 tbsp Kosher Salt


1/2 cup Honey Mustard & Tarragon Salad Dressing & Dipping Sauce



• Prepare the Honey Mustard & Tarragon Salad Dressing & Dipping Sauce.


• In stock pot, add Water and Lemon Juice. Bring to a boil over medium-high heat.

• Meanwhile, with a serrated or sharp knife, cut off the top quarter of the artichoke.

• Trim the tips (sharp points) of the remaining leaves with your kitchen scissors.

• Cut the stem at the base of the bulb.
(OPTIONAL: You may choose to leave the stem on. If so, cut off the bottom of the stem. Peel the outside layer with a potato peeler. Personally, I leave my stems on. It's meaty goodness, just like the heart.)

• Carefully separate the center leaves, pulling outward, to expose the purple-tipped leaves at the center. Pull out those leaves to expose the fuzzy choke below
(resembles small bristles). Remove the inner choke in it's entirety, with a teaspoon, leaving the smooth, firm flesh of the heart undisturbed. Discard choke.

• Immediately add Artichokes to the boiling water. Cover and boil for 30 minutes.

• Remove from water and drain well. With brush, baste each Artichoke with Oil and season with Kosher Salt.

• May be roasted in the broiler on on the grill.

BROILER METHOD: In the broiler on high heat, place each Artichoke on the highest rack. Broil for 7-9 minutes on each side, or until the outside leaves have a roasted dark brown appearance. (NOTE: Broiler temperatures vary so maintain a close watch so as to not char or burn the outside.) Remove and serve with Dipping Sauce.

GRILL METHOD: After it is preheated, place directly onto the hottest part of the grill. Cook and rotate until all of the outside leaves have a roasted dark brown appearance. Remove and serve with Dipping Sauce.

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Roasted Artichokes with Honey Mustard & Tarragon Dipping Sauce(Click Image To View Detail)

Category: Appetizers | Starters

Servings: 4

Misfit Level: Advanced

Notes From Betty:

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