Food

A Party Snack to Rule Them All

Grilled Artichokes with Parmagiano Dip

What’s the one party appetizer that your friends always devour without fail? Today, we’re excited to share a twist on a tried-and-true starter: artichoke dip. This version, from the cookbook Six Seasons, also uses artichokes as the vehicle for dipping. (Mind. Blown.) Here’s how to make it…

Grilled Artichokes with Artichoke-Parmigiano Dip
From Joshua McFadden and Martha Holmberg’s Six Seasons

This dish is an example of something I love to do when I cook—doubling up to use the same ingredient in two ways. Here, I grill some of the artichokes and then turn the others into the dip.

Recipe: Grilled Artichokes with Artichoke-Parmigiano Dip
Serves 4

You’ll need:

3 lemons
6 medium artichokes
4 garlic cloves, smashed and peeled
2 tsp dried chile flakes
2 tbsp coriander seeds
3 tbsp white wine vinegar
Kosher salt
1 1/2 cups crème fraîche
3 or 4 dashes Tabasco sauce
1/4 cup lightly packed finely sliced chives
1/4 cup freshly grated Parmigiano-Reggiano cheese
Extra-virgin olive oil
1/4 cup lightly packed roughly chopped flat-leaf parsley

Cut one of the lemons in half, then cut one half into 4 wedges to serve with the artichokes. Using a grater, zest the remaining 2 lemons and set the zest aside. Halve the zested lemons and set 2 halves aside for the dip; the remaining lemon halves are for the artichoke prep. Trim all the artichokes and slice lengthwise into quarters. Rub the exteriors with a lemon half. Scoop out the hairy center—the choke. Squeeze some lemon juice into the choke space.

Poach the artichokes:
Put 3 of the garlic cloves, the chile flakes, coriander seeds and vinegar into a large pot (big enough to hold 2 of the trimmed artichokes). Add 2 quarts water and bring to a simmer. Once it’s simmering, add 2 teaspoons salt. This is called a court bouillon, and it should taste well-seasoned and like all of the ingredients in the pot. Take it off the heat and let it cool down.

Add 8 of the artichoke quarters to the court bouillon (reserve the remainder for grilling) and bring up to a simmer. Poach until they are fully tender, 10 to 15 minutes. You can check by poking the stem with the tip of a knife, like you would a potato. Drain the artichokes well on a rack, and when they’re cool enough to handle, blot with paper towels so they are quite dry.

Make the dip:
Very finely chop the artichokes and place them in a large bowl. Add the crème fraîche, along with half the reserved lemon zest, the juice from 2 lemon halves, the Tabasco sauce, chives, Parmigiano and salt to taste. Taste and adjust the seasoning so that it’s savory and balanced, and then whisk in 1/4 cup olive oil to make the dip rich and creamy. Taste again and add more salt, Tabasco or lemon if you like.

Grill the artichokes:
Heat a grill, a grill pan or a heavy skillet over high heat. Add a slick of olive oil and the remaining garlic clove to flavor the oil (skip this if you’re using an actual grill). Lay the remaining 16 artichoke quarters in the pan and grill on all sides until nicely browned and starting to crisp around the edges, about 10 minutes total. You may need to do this in batches or in two pans.

Transfer the grilled artichoke quarters to a platter, shower with the parsley, the rest of the lemon zest and a drizzle of olive oil. Serve warm or at room temperature with the artichoke dip and lemon wedges for squeezing.

Thank you so much, Joshua and Martha! We love your cookbook.

P.S. More recipes, including a pea and goat cheese frittata and caramelized onion and tomato focaccia.

(Excerpted from Six Seasons by Joshua McFadden and Martha Holmberg (Artisan Books). Copyright © 2017. Photographs by Laura Dart A.J. Meeker. Thanks to Franny Eremin for helping with this series.)

  1. I love this recipe, and the whole book!

  2. Betsy says...

    Sounds amazing….but artichokes are currently $4-$5 each in my city. And I need 6 of them for this appetizer. $24-$30 just for the artichokes, for this appetizer. No thanks! Will stick with canned artichokes, canned green chilies, mayo, and fresh parmesan cheese. I like my friends, but not that much!!

  3. Meg says...

    Yum – sounds delicious! My favorite go-to party snack is Ina Garten’s cheese straws. They’re so easy and people always love them.

  4. I am artichoke obsessed! I think if I made this, I would devour it before my guests arrived!

  5. Emmie says...

    My husband who has cooked our entire marriage just got a night job, so I am now the family cook. He sweetly bought it for me as I struggled to use up all of our CSA every week. Some seasons we get a large amount of a certain vegetable (okra, so much okra) or vegetables with which I am unfamiliar. I have cooked at least two meals a week from this cookbook since I received it last winter. Six Seasons has not only helped me learn to cook vegetables, but made me a more confident cook overall. Thank you for featuring it!

  6. jen says...

    Let me help you out with the dip: a can of artichokes, chopped up, mayo, green chiles, chopped, fresh parmesan. Mix up, blacken top under broiler. Serve with melba toast. I know, very 70s.

  7. LindyO says...

    I just purchased this cookbook recently and cannot recommend and praise it enough. Every recipe I’ve tried so far has been fabulous. The simple, yet glorious way, they let the vegetables shine is just so new and refreshing.

    We had the asparagus salad. I never thought to eat asparagus raw. Let me tell you, we’ve been missing out! A simple celery salad – brilliant. Roasted beets and avocado – who knew? I could go on and on.

    If you want to buy yourself a little pick-me-up, this is the book that will deliver for every season. The hard cover embossing, the lovely pictures, and easy to negotiate recipes: It’s ALL GOOD.

    • Julie says...

      I had already put the cookbook in my amazon cart, but this review confirms my purchase!!

  8. Dee says...

    Thanks Sasha. I do see them in my grocery store but never with the long stems as shown in the photo above.

  9. Rosie says...

    We participated in a traveling holiday dinner party this past December and our house was the heavy appetizers stop. As part of my charcuterie platter, I included grilled artichokes (thank you Costco). They were a HUGE hit.

  10. Cass says...

    My friends complain if I don’t show up to a party with my grandmother’s spinach dip. I can make it in my sleep, I usually already have all of the ingredients on hand, and I get to think about my Granzanne (her cool grandma name) when I make it.

    • Agnes says...

      I feel like we need this recipe :)

    • Anna says...

      Cass, would you be willing to share the recipe?? A go-to popular (presumably vegetarian) party dish that one can make in their sleep sounds like a must-have in my back pocket…

    • Sabrina Izaguirre says...

      Share the recipe!!!

    • Laurie says...

      Bring on the Granzanne recipe (love that name)!

    • B says...

      Yes please share!!

    • B says...

      Yes, please share!!

    • Cass says...

      Sure!
      1 square pack frozen spinach, 1/4 cup shredded cheddar cheese, 1/4 cup chopped red onion, 1/2 cup mayo, 1/4 cup sour cream, 1/4 tsp garlic salt, 1/4 tsp garlic powder, splash of Tabasco, salt and pepper.
      Thaw spinach and squeeze out extra liquid. Mix with the rest of the ingredients. Serve with crackers (Wheat Thins are usually preferred).

  11. This sounds absolutely fantastic. Like the perfect summer snack.

  12. Eloise says...

    WANT.THIS.NOW.

  13. This looks SOOOOO good! I never think to cook with artichokes – I am an onion dip kind of lady.

    Eva

  14. Artichokes are my favorite! These look delicious, I’ve never had them served this way before, I’m looking forward to making them. xAllie

  15. Jen says...

    Trader Joe’s has amazing frozen artichokes to make this even easier!

    • Dee says...

      Thank You. I was just going to ask where to buy these artichokes.

      Does anyone know where to buy these types of fresh artichokes with the stems still attached as shown in the picture?

    • Christine says...

      I always have a few bags of TJ’s artichokes in my freezer. :) I like that you too are thinking about how to make this even easier!

    • Sasha says...

      Dee, artichokes are usually found in fresh produce isle. Most grocery stores carry them (and I live in a town of 100,000 in the Midwest). They are easy to prepare, just make sure you remove enough of the touch outer leaves.