GRILLED ARTICHOKES WITH PARSLEY AND GARLIC
Provided by Giada De Laurentiis
Categories appetizer
Time 47m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
- Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
- Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
- Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
- Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
- Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
- Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.
GRILLED GARLIC ARTICHOKES
No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting and dipping sauce. This is the best way to eat artichokes... healthy too!
Provided by rosiella
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 10 g, Fat 40.7 g, Fiber 4.7 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 659 mg, Sugar 0.8 g
GRILLED ARTICHOKES
I found this recipe on artichoke.org and have made it 3 times in the last 2 weeks. These are incredible and so easy to make. What's better than an artichoke? A grilled artichoke!
Provided by NIN4NIN
Categories Vegetable
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Slice artichoke tops off, crosswise. Trim Stems.
- Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
- Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
- Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
- Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
- Serve hot or room temperature.
GARLIC GRILLED ARTICHOKES
This comes from the produce dept. of my local grocery store. I added more garlic, cuz that's how I am. ;)
Provided by Parsley
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill to medium-high direct heat.
- Trim sharp tips from artichokes. Cut artichokes in half lengthwise. Brush both sides of artichokes w/ 1 tbsp olive oil.
- Place artichokes on grill and grill for about 5 minutes on each side or until they are slightly charred. Remove from grill.
- Tear off 4 12" x 12" pieces of aluminum foil. Place each artichoke half on 1 square of foil, cut side up.
- Sprinkle garlic and lemon zest evenly over artichokes. Drizzle with melted butter and sprinkle with salt and pepper.
- Wrap foil edges up around artichoke halves but don't close completely. Add 1 tbsp water to each packet. Close foil packet. Grill over indirect heat for 35-45 minutes or until tender.
- Serve w/ additional melted butter for dipping, if desired.
Nutrition Facts : Calories 103, Fat 7.8, SaturatedFat 3.2, Cholesterol 11.4, Sodium 237.1, Carbohydrate 7.8, Fiber 3.6, Protein 2.4
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
GRILLED GARLIC ARTICHOKES
Make and share this Grilled Garlic Artichokes recipe from Food.com.
Provided by Hey Jude
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a medium-hot charcoal fire, or preheat a gas grill on the medium-low setting for 15 minutes.
- Trim off the top inch and stem of each artichoke.
- (If using baby artichokes, grill them with the leaves and stem attached).
- Whisk together the olive oil, garlic, parsley, salt and pepper.
- Spread the leaves of the artichokes apart with your fingers and pour the sauce over the top, making sure it drips into the spaces between the leaves.
- Or, you can split the artichokes in half and coat the cut sides with the dressing.
- Cook the artichokes on the grill, turning, until the bottoms are easily pierced with a skewer, about 45 minutes for medium artichokes, 25 minutes for halves or baby artichokes.
- Remove from the grill, drizzle with lemon juice mixed with oregano, if desired, and serve.
Nutrition Facts : Calories 198.8, Fat 13.8, SaturatedFat 1.9, Sodium 151.8, Carbohydrate 17.9, Fiber 8.7, Sugar 0.2, Protein 5.4
CHARRED ARTICHOKES
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
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.
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