Grilled Artichokes With Artichoke-Parmigiano Dip | Oregonian Recipes

Ingredients

• 3 lemons
• 4 smashed garlic cloves
• 2 teaspoons dried chile flakes
• 2 tablespoons whole coriander seeds
• 3 tablespoons white wine vinegar
• Salt to taste
• 6 medium artichokes
• 1/4 cup extra-virgin olive oil
• 1/4 cup roughly chopped flat-leaf parsley
• 1-1/2 cups crème fraîche
• 1/4 cup finely sliced fresh chives
• 1/4 cup freshly grated Parmigiano
• 3 to 4 dashes of Tabasco