Grilled Artichokes with Artichoke-Mint Dip

Ingredients

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

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