Grilled Summer Artichokes Recipe 45 Recipes

GRILLED ARTICHOKES

Steps:

• Prepare the artichokes by trimming off the tops and stems. Slice each artichoke in half and use a spoon to remove the fuzzy choke from the center. Immediately rub with lemon wedges to prevent discoloration.
• Fill a large pot with water and bring to a boil over medium-high heat. Add the salt, smashed garlic cloves, and lemon halves to the water, squeezing the lemons first. Add the artichokes and boil for 15-20 minutes until softened and fairly tender.
• Remove the artichoke halves from the water and let them dry on a baking sheet. Meanwhile, combine olive oil and minced garlic in a bowl. Brush each artichoke on all sides with the garlic and olive oil, then season with salt and pepper.
• Preheat grill to medium-high heat. Place artichokes on the grill cut-side up. Grill for 3-4 minutes, then flip and grill cut-side down for another 3-4 minutes until tender and charred. Serve with your favorite dipping sauce.

GRILLED GARLIC ARTICHOKES

Steps:

• Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
• Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
• Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
• Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

GRILLED SUMMER ARTICHOKES RECIPE - (4/5)

Steps:

• For mayo, in bowl whisk together mayonnaise, espelette pepper, lemon zest, lemon juice, garlic powder, and 1/8 tsp. kosher salt until combined. Cover and refrigerate until ready to use. To cook artichokes, bring a large pot of salted water to boiling. Add garlic cloves and lemon halves, squeezing lemon juice into pot before dropping in halves. Add artichokes; bring water to a simmer and cook about 25 minutes or until tender when pierced with a paring knife. Drain and transfer cooked artichokes to cutting board to cool. Heat grill to high. Cut artichokes in half lengthwise; scoop out choke and some of the soft inner leaves from around each heart. Season remaining parts with 1/4 tsp. kosher salt and 1/4 tsp. black pepper; drizzle with olive oil. Place artichokes on grill, flat sides up; cook about 4 minutes or until golden brown and lightly charred on one side. Turn; cook 4 minutes more or until grill marks appear. Serve with mayo for dipping. Top with additional pepper and/or rosemary, if desired.

GRILLED ARTICHOKES

Steps:

• Preheat an outdoor grill to medium heat.
• Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
• Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool. Cut in half lengthwise and remove choke with a spoon.
• Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
• Grill the artichokes, basting with the butter mixture, until until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
• Special equipment: smoker/dehydrator
• Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe.
• Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.
• Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
• Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
• In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
• Prep Time: 15 minutes
• Cook Time: 1 to 1 1/2 hours
• Inactive Prep Time: 8 hours