grilled artichokes w/ lemon garlic greek yogurt dip

One of my favorite restaurants is a place called Los Altos Grill. It is a Hillstone owned restaurant for those who know of Hillstone/ Bandera/ Houston's/ R+D kitchen/ Gulfstream and the like. They grill up a mean artichoke with this creamy mustardy-garlic dip that is to die for. Though I am not sure the exact recipe, I am sure they douse it in butter which is why i like it THAT. MUCH. MORE. I have tried to replicate this appetizer/ side dish time and time again to try and get it as close as I can to theirs (sans butter) and I think I got close enough. Let me know what you think!

The Artichoke Baste 

3/4 cup of olive oil
3 cloves of garlic, minced
Salt and Pepper to taste

Mix together and set aside. 

The Artichoke

Split your artichoke vertically as shown here:

Once that is split, you should scoop out the "hair" on the inside--though to be honest, I am too lazy to do so (just take a look at the pics). It doesn't bother me, I just pick it out once I am ready to eat it. 

Stick those artichokes into a steamer until you can easily pull off an artichoke leaf without pulling too hard. Once that happens, throw those suckers onto a high heat grill. 

Brush the Artichoke Baste onto the artichokes while it's on the grill. 

Take the artichokes off the grill once they are charred. 


The Artichoke Dipping Sauce 

Mix together:
1 cup of nonfat greek yogurt
Juice from  1 lemon
5 dashes of worcestershire
1 tbspn of whole grain mustard
1 tspn of garlic powder
1 tspn of pepper
1 tspn of oregano
1tspn of dried basil
1tspn of thyme