Charred Artichokes Food

CHARRED ARTICHOKES

Charred Artichokes image

If you're one who likes to pick off artichoke leaves and dip them into a sauce, you must try this recipe!! I'ts really easy and fun to do alongside whatever piece of meat you're grilling on a lazy afternoon.

Provided by crispychick

Categories Vegetable

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

2 large artichokes, stems removed at base
4 teaspoons minced garlic
4 tablespoons butter or 4 tablespoons olive oil (or combination of both)
8 tablespoons dry white wine
salt & freshly ground black pepper

Steps:

Cut the artichokes in half lengthwise.
Grill on Med/Hi heat for about 5 minute each side or until slightly charred.
Remove from grill.
Tear off 4 sheets extra-duty tin foil and assemble on each sheet: 1/2 artichoke, 1 t garlic, 1 T butter, 2 T wine and salt and pepper.
Wrap tightly and grill (indirect heat) for an additional 45 minutes.

CHARGRILLED ARTICHOKES WITH LEMON

Chargrilled artichokes with lemon image

Try this tangy artichoke recipe - the oil will keep them for a week in the fridge

Provided by Jane Hornby

Categories Side dish, Snack, Starter

Time 1h20m

Yield Makes enough to fill 2 x 500ml jars

Number Of Ingredients 7

Ingredients

20 baby globe artichokes
2 unwaxed lemons
250ml white wine vinegar
2 tbsp light olive oil
2 tsp mixed peppercorns
sea salt flakes
500ml bottle light olive oil

Steps:

First set a bowl of cold water to the side, and squeeze in the juice of one of the lemons. To prepare the artichokes, remove the outer leaves with a small sharp knife. Keep going through the layers until you reach the paler, greenish-yellow leaves. Trim the stalks to about 5cm, then cut the heads into quarters. As you prepare each one, rub all of its cut sides with one of the squeezed lemon halves, then place in the bowl of lemony water.
Remove long strips of zest from the other lemon. In a large saucepan, bring a few inches of water to the boil. Add 100ml of the vinegar and the artichokes, and simmer for 15-18 mins, depending on the size of the artichokes, until tender. Drain and tip into a bowl, toss with 2 tbsp oil, and a generous seasoning of salt and pepper.
Heat a griddle pan over a medium heat until hot. Griddle the artichoke quarters, a few at a time, until golden and charred at the edges.
In another saucepan, warm the olive oil, lemon zest and peppercorns together until the zest starts to sizzle. Fish it out with a slotted spoon once it turns bright yellow. Warm the remaining vinegar in another pan until almost boiling.
Pack the artichokes and lemon zest into jars or heatproof containers, pour over the warmed vinegar first, then top up with the warm oil to cover. Seal while warm, then allow to cool. Keep in the fridge for up to 1 week.

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