I saw this idea in a magazine I picked up at a liquor store. I was all excited to try this new recipe, then started reading it and it wanted me to cook the artichokes, and the sauce, well frankly sounded horrid. So I used seasoned artichoke hearts and took their idea of, what sounded like, a cold oily lemon caper sauce and made a warm lemon caper cream sauce.


Grilled Artichoke Hearts with Lemon Caper Cream Sauce



  • 2 cans artichoke hearts
  • Vegeta seasoning salt
  • Lemon Pepper
  • Flavoured olive oil
  • Garlic powder

The Sauce

  • 2 tbsp butter
  • Juice of 1/2 lemon
  • 1 tbsp Dijon mustard
  • 1/2 cup heavy cream
  • 1/2 tbsp capers
  • S&P to taste


The Artichokes

  • Drain the artichokes and pat / squeeze dry with a bit of paper towel.
  • Toss them lightly in olive oil, seasoning with the vegeta, lemon pepper, and garlic powder.
  • Grill on bbq or griddle for just a couple minutes a side and warmed through

The Sauce

  • Melt the butter in a small sauce pan.
  • Add the capers, lemon juice, and dijon mustard and whisk to blend.
  • Add the cream and whisk to mix, let simmer until it begins to thicken, whisking occasionally.
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