Artichokes With Lemon And Dill Food

GRILLED ARTICHOKES RECIPE WITH LEMON DILL AIOLI

Steps:

• To steam the artichokes, start a large pot, filled about 2 inches full of salted water, to boil. Heat BBQ to medium heat
• Trim artichokes by cutting off the sharp tips off of the leaves, and trim the stem. Cut the artichokes in half stem to tip, and clean out the fuzzy artichoke center.
• Steam, covered, in lightly salted water for about 30 minutes, cut side down, in a steamer basket.
• Remove the fuzzy choke center with a spoon
• Mix olive oil, garlic, and pepper together in a small bowl. Remove artichokes from the pot and drain. Coat all over with olive oil mixture. Grill for about cut side down about 4 to 5 minutes or until lightly browned. Turn and cook an additional 3 to 5 minutes. Do not over cook. If the artichokes are done you will be able to easily pierce the stem.
• Combine mayonnaise, lemon juice, and dill in a small serving bowl and mix well. Add more to taste, if desired. Set aside until ready to serve.Can be made up to 3 days in advance and refrigerated.
• Remove artichokes from the grill and place on a plate or shallow serving dish, together with the lemon dill aioli and serve. Can be served hot or at room temperature. Cut in quarters for appetizers.

LEMON CHICKEN AND ARTICHOKES WITH DILL SAUCE

Steps:

• Squeeze juice from lemons into large pot of salted water. Add lemons. Trim artichokes and cut lengthwise into quarters; add to pot. Bring to boil over medium-high heat. Cover partially and boil until artichokes are tender, about 20 minutes. Drain. Using shears, cut 1/2 inch off tips of leaves. Scoop out choke. (Can be prepared 1 day ahead. Cool. Wrap tightly in plastic and refrigerate.)
• Preheat oven to 375°F. Whisk wine, lemon juice, oil, and garlic in large bowl to blend. Add chicken. Turn to coat. Let marinate 20 minutes. Remove chicken from marinade and arrange, skin side up, on large rimmed baking sheet. Reserve marinade. Bake chicken 30 minutes.
• Meanwhile, add artichokes to marinade in large bowl and toss to coat. Let marinate 25 minutes.
• Transfer artichokes to another large rimmed baking sheet; place in oven with chicken and bake 10 minutes. Pour marinade into saucepan and bring to boil. Baste chicken and artichokes with 1/3 of marinade. Continue baking until chicken is cooked through, about 15 minutes.
• Using slotted spoon, transfer chicken and artichokes to platter; tent with foil.
• Strain pan juices from baking sheets into 2-cup glass measuring cup. Transfer 1 1/4 cups pan juices to medium saucepan. Whisk in egg yolks. Whisk constantly over medium-high heat just until mixture boils and thickens, about 3 minutes. Stir in dill. Season sauce with salt and pepper.
• Spoon some sauce over chicken and artichokes on platter. Serve, passing remaining sauce separately.

ARTICHOKES WITH LEMON-GARLIC BUTTER

Steps:

• Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Cut stems and top 1 1/2 inches from artichokes. Cut away first outside row of artichoke leaves. Using scissors, cut off pointed tips of leaves. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.
• Meanwhile, heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Season with salt and pepper. Serve artichokes warm with seasoned butter.