Grilled Artichokes with Bacon and Rosemary Dip

• 6 medium fresh artichokes
• 8 cups water
• 2 lemons, cut in half
• 4 strips bacon
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 tablespoons chopped fresh rosemary
• Nonstick, nonflammable cooking spray
• Fresh rosemary sprig, for garnish

1. For the artichokes: Trim the artichokes by removing the outer 2 layers of leaves and cutting 1/2 inch off the top.
2. In a large Dutch oven, combine the water and lemons.
3. Bring to a boil over medium-high heat.
4. Add 3 artichokes and boil for 7 minutes.
5. Using a slotted spoon, remove the artichokes and drain.
6. Repeat with the remaining 3 artichokes.
7. Cool the artichokes and cut in half lengthwise.
8. Scrape and discard the fuzzy choke from each artichoke half.
9. Set the artichoke halves aside.
10. For the dip: In a small skillet, cook the bacon until crisp, reserving 1 tablespoon bacon drippings.
11. Crumble the bacon.
12. In a medium serving bowl, combine the crumbled bacon, bacon drippings, mayonnaise, sour cream, and rosemary.
13. Chill thoroughly.
14. To serve: Spray a grill rack with nonstick, nonflammable cooking spray.
15. Preheat the grill to medium-high heat.
16. Arrange the artichokes, cut-side down, on the grill rack.
17. Grill until tender, about 5 minutes on each side.
18. Serve with the dip and garnish with a rosemary sprig.

fresh artichokes, water, lemons, bacon, mayonnaise, sour cream, rosemary, spray, rosemary

Taken from www.foodnetwork.com/recipes/paula-deen/grilled-artichokes-with-bacon-and-rosemary-dip-recipe.html (may not work)