Grilling goes California-style with decadent grilled artichokes and a dipping sauce created with Fresh California Avocados.
Grilled Artichokes with California Avocado Dipping Sauce
Ingredients4 large artichokes, rinsed 1 1/2 Tbsp. olive oil California Avocado Dipping Sauce (see make-ahead recipe below) Dipping Sauce 1/2 cup canned white beans, rinsed and drained 1 ripe, Fresh California Avocados, seeded and peeled 4 tsp. lemon juice 3/4 tsp. kosher salt 3 Tbsp. olive oil 1 Tbsp. finely chopped fresh basil 2 Tbsp. snipped chives, divided
- To prepare artichokes: Snip thorns off all leaves. Place artichokes in a pan bottom side down and fill with water to cover. Place on lid and cook over high heat, bringing to a boil. Lower heat to simmer and cook until stem end of artichoke can be easily pierced with a fork, about 45 minutes. Remove from pan and cool. Cut each artichoke in half and remove choke interior. Place artichoke halves in plastic wrap and refrigerate until ready to grill them.
- Remove artichokes from refrigerator and un-wrap them, allowing them to warm to room temperature before grilling. (If preparing the artichokes directly prior to grilling them, allow artichokes to cool first.) Brush artichokes with oil on all sides. Place artichokes on grill over medium-hot coals. Grill for 4 minutes per side, until artichokes are grill marked and warmed through.
- In a food processor, combine beans, avocado, lemon juice and salt. Process the mixture until finely puréed, stopping to scrape down the sides of the container. With the food processor running, drizzle olive oil into the shoot of the food processor, a few drops at a time until sauce has thickened. Pour into a small serving bowl, stir in basil and chives. Taste and adjust seasoning. Cover and refrigerate until serving.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados