Tandoori Artichokes

Ingredients

Artichokes

4, trimmed and halved

Greek yogurt

1 cup

Lemon juice

2 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Tandoori masala

2 tablespoons

Turmeric

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Salt

1 teaspoon

Vegetable oil

2 tablespoons (for grilling)

Lemon wedges

for serving

Fresh cilantro

for garnish

Instructions

1. Prepare the artichokes by trimming the stems and removing any tough outer leaves.
2. Cut the artichokes in half lengthwise and remove the fuzzy choke with a spoon.
3. In a bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric, cumin, coriander, and salt. Whisk together until smooth to create a flavorful marinade.
4. Place the artichoke halves in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results to allow the flavors to penetrate.
5. Preheat the grill to medium-high heat, and brush the grill grates with vegetable oil to prevent sticking.
6. Remove the artichokes from the marinade, allowing any excess to drip off. Discard the remaining marinade.
7. Grill the artichokes cut side down for about 5-7 minutes, or until they develop nice grill marks and are slightly charred.
8. Flip the artichokes and grill for an additional 5-7 minutes, or until they are tender and thoroughly cooked.
9. Remove the artichokes from the grill and sprinkle with fresh cilantro for a burst of freshness.
10. Serve the Tandoori Artichokes warm with lemon wedges on the side for squeezing over the top.