Crab Stuffed Grilled Artichokes make the most delicious spring appetizer or light summer dinner. Fresh artichokes stuffed with a light and easy crab salad that is perfect for dipping! (gluten-free, nut-free)
To prepare artichokes, use kitchen shears to trim off point ends of leaves. Trim stem to about 2 inches and use a vegetable peeler to peel away thick outer layer. Cut off top 1/2 inch of artichokes. Rub peeled stem and top with a lemon wedge to prevent browning.
Cut artichokes in half and use a spoon to scoop out the fuzzy chokes and tiny inner leaves. Rub insides with lemon juice. And place inside-down in a steamer basket.
Heat 1 inch of water in the bottom of a stock pot to boiling. Turn heat to low, place steamer basket into pot and cover. Steam artichokes 15-20 minutes.
Heat grill or grill pan to high heat. Bush the cut sides of artichokes with olive oil and grill face down for 5-10 minutes or until grill marks appear and hearts are tender.
Meanwhile, prepare crab filling. In a medium bowl, whisk together yogurt, dijon mustard, lemon juice, salt, pepper, and cayenne. Stir in remaining ingredients.
Once artichokes are done, remove from grill and place on a serving platter. Fill the center of each artichoke with a scoop of crab filling. You can eat with a fork, or use the artichoke leaves to scoop out the filling. Enjoy!