Grilled Artichokes with Cilantro Avocado Dip have a smoky flavor that’s only complemented by the creamy and cool dip that’s mainly made with coconut milk, avocado, and lemon. There’s tons of flavor in this side dish or appetizer and only 8 ingredients. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), vegan and paleo diets.
Zest of 1 lemon
Juice of 1 lemon
1 cup Avocado (about 2 small)
1/2 cup Coconut Milk
1 bunch cilantro (about 1 cup)
1/4-1/2 teaspoon Salt
2-4 fresh artichokes, stems removed
Extra Virgin Olive Oil
Add the lemon juice, zest, avocado, shallot, coconut milk, and cilantro to a blender.
Blend until smooth.
Add salt to taste.
Set aside in the refrigerator until ready to serve.
Cut in half the ends off the artichokes and then cut in half.
Boil a large pot of salted water.
Add the artichokes to the pot.
Cook for about 10-20 minutes depending upon the size of the artichokes. If you’re unsure, the outer leaves should come off relatively easily.
Next, place artichokes on a hot grill for about 10 minutes or until there are nice grill marks
Remove artichokes from grill.
Serve hot with dip.