Teresa's Recipes
Tandoori Artichokes
Delight your taste buds with these Tandoori Artichokes, a vibrant dish that beautifully marries the earthy flavors of artichokes with a rich and aromatic Indian-inspired marinade. Grilled to perfection, these tender artichokes are infused with spices like cumin, coriander, and turmeric, complemented by creamy Greek yogurt and zesty lemon. Perfect as an appetizer or a side dish, this recipe is not just a feast for the palate but also a great way to explore the culinary traditions of India, where tandoori cooking originated from the use of clay ovens for marinated meats and vegetables.
Ingredients
- 4, trimmed and halved Artichokes
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Tandoori masala
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Salt
- 2 tablespoons (for grilling) Vegetable oil
- for serving Lemon wedges
- for garnish Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Side Dish
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 180
- Fat: 6g
- Carbs: 25g
- Protein: 8g
- Sodium: 400mg
- Sugar: 3g
Instructions
- Prepare the artichokes by trimming the stems and removing any tough outer leaves.
- Cut the artichokes in half lengthwise and remove the fuzzy choke with a spoon.
- 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.
- 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.
- Preheat the grill to medium-high heat, and brush the grill grates with vegetable oil to prevent sticking.
- Remove the artichokes from the marinade, allowing any excess to drip off. Discard the remaining marinade.
- Grill the artichokes cut side down for about 5-7 minutes, or until they develop nice grill marks and are slightly charred.
- Flip the artichokes and grill for an additional 5-7 minutes, or until they are tender and thoroughly cooked.
- Remove the artichokes from the grill and sprinkle with fresh cilantro for a burst of freshness.
- Serve the Tandoori Artichokes warm with lemon wedges on the side for squeezing over the top.
Tips
- For an extra kick, add a pinch of cayenne pepper to the marinade.
- These artichokes pair beautifully with a side of cilantro yogurt sauce for dipping. To make the sauce, combine 1 cup of Greek yogurt, 1 tablespoon of chopped fresh cilantro, and a pinch of salt.
- If you don’t have a grill, you can roast the artichokes in the oven at 400°F (200°C) for 25-30 minutes.