Grilled Artichokes with Artichoke-Mint Dip

Grilled Artichokes with Artichoke-Mint Dip
Photo by Mark Thomas


  • 1 cup fresh mint leaves
  • 6 ounces cream cheese
  • 3 tablespoons extra-virgin olive oil
  • 8 artichokes

Prepare barbecue (medium heat). Using scissors, cut off spiky tips from artichokes. Using spoon, scrape out chokes from centers. Wrap each artichoke in foil. Using tines of fork, poke holes in foil. Grill until leaves pull away easily from heart, turning occasionally, about 40 minutes. Unwrap art...

View full recipe at Epicurious


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