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Grilled Artichoke with Walnut Dip

This recipe for Grilled Artichoke with Walnut Dip is a delicious and healthy appetizer that is perfect for summer grilling. The artichokes are grilled until tender and smoky, then served with a creamy and nutty walnut dip. The dip is made with a blend of california walnuts, garlic, lemon juice, and herbs, which adds a burst of flavor to the mild-tasting artichokes.

Recipe courtesy of the California Walnut Commission.

Ingredients

4	artichokes
	Salt
100 ml	lemon juice
200 g	Californian walnuts
1 heaped tbsp.	mustard
2 tbsp.	maple syrup
100g	cream cheese (40 % fat)
	Pepper
2 tbsp.	olive oil
50 g	pomegranate seeds
	Parsley

Step 1
Wash the artichokes and remove the outer leaves. Bring salted water and 50 ml lemon juice to the boil in a pot. Boil the artichokes with the stems for approx. 45 minutes.
Step 2
In the meantime, coarsely chop the Californian walnuts and, except for some for garnish, finely puree with mustard, maple syrup, cream cheese, remaining lemon juice and 50 ml water using a hand blender. Season to taste with salt and pepper.
Step 3
Remove the artichokes from the water, drain and cut in half lengthwise. Brush each cut surface with ½ tbsp olive oil and season with salt. Place cut side down on the hot grill grate and grill for approx. 5 minutes. Arrange the artichokes with walnut cream and pomegranate seeds. Garnish with parsley and remaining nuts and serve.

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Vegetarian or Vegan

Grilled Artichoke with Walnut Dip

Ingredients

Step 1

Step 2

Step 3

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