Ingredients
- 2 cans Cento Artichoke Bottoms 7-9, drained & patted dry
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3/4 cup Greek Yogurt
- 1 tbsp Cento Nonpareil Capers
- 1 tbsp Lemon Juice
- 1/4 tsp Cento Garlic Paste in a Tube
- Fresh Parsley, chopped
- 1 tsp Cento Oregano
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
Directions
Preheat grill to medium-high heat. In a medium bowl, whisk together Greek yogurt, garlic paste, capers, lemon juice, parsley, salt, and pepper until smooth and creamy. Refrigerate until ready to serve. In a large bowl, toss artichoke bottoms with olive oil, oregano, salt, and pepper until evenly coated. Place artichoke bottoms cavity side down on the grill and cook for 2 to 3 minutes, until grill marks appear and they begin to crisp. Carefully flip and grill for 1 to 2 minutes more. Spread the whipped yogurt onto a serving platter, arrange grilled artichoke bottoms on top, and garnish with additional parsley. Serve immediately. Serves 4-6.
