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midway through eating an artichoke with green dip
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5 from 1 vote

Grilled Artichokes and Artichoke Dipping Sauce

Grilled Artichokes with Artichoke Dipping Sauce 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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4
Calories: 159kcal
Author: Beth Chen


  • Grill or Grill Pan


  • 1 Lemon zested and juiced
  • 1 cup Avocado about 2 small
  • 1 Shallot
  • 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 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.


If you’ve got questions about how to buy, prep, cook or eat artichokes go to my post to give you more details plus a video on how to eat artichokes.
You can also cut the top of the artichoke off with a knife and trim the leaves with scissors to prevent getting stabbed. The tips of the leaves can be sharp. However, this step is optional. I usually do it for my son since he’s small but it’s a tedious step that I usually forget.
The best season for artichokes is spring and early summer. If you’re into eating with the seasons, I have a book called AIP by Season. It’s filled with recipes that take advantage of all the produce that is popular throughout the year. You can download it here!


Serving: 1g | Calories: 159kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Sodium: 214mg | Potassium: 549mg | Fiber: 7g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 27mg | Calcium: 45mg | Iron: 2mg