Camp Fire Artichokes Food

FIRE-GRILLED ARTICHOKES

Steps:

• For the Calabrian pepper aioli: In a food processor, combine and puree the lemon juice, Dijon mustard and peppers. Fold the mayonnaise into the puree and mix well. Reserve.
• For the artichokes: Cut the artichokes in half lengthwise, splitting the stem. Remove the two bottom layers of leaves and, with a potato peeler, peel the stem until the outer fibers are removed. With a small spoon, dig out the inner fibers at the center of the artichoke.
• Submerge the artichokes in a bowl of cold water and add the lemon juice to prevent browning.
• Bring 1 gallon water to a boil and add 1/4 cup of the salt, stirring until dissolved. Add the artichoke halves to the boiling water and cook until a fork inserts easily into the stem, 10 to 15 minutes, depending upon the size of the artichoke. Remove from the boiling water and place in ice cold water to chill.
• Heat a char broiler or wood-fired grill. Brush the cut side of the artichokes with the oil, season with the remaining 2 teaspoons salt and the pepper. Place cut-side down on the grill and cook until heated through.
• Serve with the Calabrian pepper aioli.

CAMP FIRE ARTICHOKES

Steps:

• Cooking these artichokes is a two step process.
• First trim the stems flat and the tops about one inch.
• Then trim the tips of the petals with scissors.
• Steaming process:.
• Steam them stem side up using a steamer rack about 30 to 45 minutes or until the base of the stem is tender. This will depend on the size of the chokes. The ones that came with this recipe are HUGE so it might take these a little longer.
• Grilling:.
• Once the campfire or backyard grill is hot, gently spread the petals of the cooked artichokes and generously spray each one with non-fat cooking spray. Make sure spray gets between petals. Generously dust each arichoke with 1 tablespoon of mesquite seasoning or taco seasoning, followed by a half a teaspoon of garlic salt. Place cooked artichokes directly on grill. Turn frequently until outside petals are evenly charred.
• According to the recipe, there is no need for dipping sauces, since they have a wonderful smoky flavor. However, I think I will have some on hand, just in case.
• Once you get to the heart of the choke, remove it along with any spiny petals with a spoon.