Grilled Artichoke W Creamy Butter Dip Food

GRILLED ARTICHOKE W/ CREAMY BUTTER DIP

Steps:

• 1. 1.Prepare the artichokes: Fill a large bowl with cold water and squeeze the juice of 1 lemon half into it. Remove the stems from the artichokes, cut the pointy tips off the outer leaves, and cut 3/4 inch off the top. Rub all cut areas with the remaining lemon half. As you work, place each trimmed artichoke into the bowl of lemon water until ready to steam.
• 2. 2.Steam the artichokes: Drain the artichokes and place, stem side up, in a steamer basket over about 1 inch of boiling water and 1/4 cup lemon juice. Cover, reduce heat to low, and simmer until tender -- about 30 minutes. Drain and transfer to a large bowl to cool.
• 3. 3.Grill the artichokes: Heat the grill to medium. Cut the artichokes in half lengthwise. Scoop out the inner pink leaves and the fuzzy choke. Toss the cleaned artichokes with the oil, salt, and pepper and grill until golden -- 4 to 6 minutes on each side. Stir the remaining lemon juice, butter, mayonnaise, and red pepper together and serve as an accompanying dip

GRILLED ARTICHOKES RECIPE

Steps:

• Gather the ingredients. Clean the grill grates. Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or heat until you can hold a hand over the heat for 4 seconds.
• Pat the artichokes dry. Place the steamed artichoke halves cut side up onto a tray. Brush with the garlic olive oil and sprinkle with salt, pepper, and paprika, if using.
• Place the artichokes cut side down onto the hot grill. Cover and grill for 8 to 10 minutes, or until there are grill marks on the stems.
• Let cool slightly before serving, sprinkling them with extra salt and lemon juice, if desired.

GRILLED ARTICHOKES WITH CREAMY LEMON DIP

Steps:

• Fill a large pot (that can hold the artichokes side by side) with water and bring to a boil over the stove. Add some olive oil and lemon juice to the water, to taste.
• Cut the top section (so you catch the sharp ends of the leaves) off the artichoke. Cut a little off the stem and any stray little leaves off the stem. Add the artichokes to the boiling water and cook for 30 to 40 minutes, or until outside leaves pull off easily.
• While the artichokes are boiling make the dipping sauce. Mix up the lemon and mayo and set aside in the fridge for later.
• When cooked, remove from water and place the artichokes upside down to cool and drain.
• Cut the artichokes in half with a large sharp knife and remove the fuzzy center (also known as the choke) with a spoon.
• Combine the basting mix and brush all over the inside of each artichoke half (try to reserve a little for the end of grilling). Grill cut sides down over medium high heat. When the edges get nice and toasty, flip over and brush the insides again with any remaining butter/seasoning mix.
• Serve hot with the chilled lemon mayo dip along with lemon wedges.

COLLARD GREEN AND ARTICHOKE DIP WITH BROWN BUTTER GRILLED COUNTRY BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 1 1/2-quart casserole dish with nonstick spray.
• Add the beer and cane vinegar to a 4-quart saucepan and bring to a simmer. Stir in the collards and some salt, then cover and cook over medium heat until the greens are tender, 30 to 45 minutes.
• Stir in the minced garlic and cook until the garlic is soft and the liquid has cooked out, about 3 more minutes.
• Add the artichoke hearts to a bowl with the softened cream cheese, Cajun seasoning, mozzarella, hot sauce and 1/2 cup Parmesan and stir well to combine. Stir in the cooked greens and mix well.
• Spread the dip into the prepared casserole dish and sprinkle with the remaining 1/2 cup Parmesan. Bake until golden and bubbly, 20 to 25 minutes. Serve with the brown butter grilled country bread.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
• Heat a grill for cooking over medium-high heat.
• Melt the butter in a medium saucepan over medium heat. Add the smashed garlic to infuse the butter with its flavor. Cook until the butter starts to melt and foam, changes color to brown with flecks and smells nutty, then remove from the heat.
• Grill the bread and brush with the browned butter until nice and toasted and golden browned, about 2 minutes. Flip the bread and brush the other side with the butter. Cook until toasted and golden, about 1 to 2 more minutes.

GRILLED ARTICHOKES WITH CREAMY BUTTER DIP

Steps:

• Prepare the artichokes: Fill a large bowl with cold water and squeeze the juice of 1 lemon half into it. Remove the stems from the artichokes, cut the pointy tips off the outer leaves, and cut 3/4 inch off the top. Rub all cut areas with the remaining lemon half. As you work, place each trimmed artichoke into the bowl of lemon water until ready to steam.
• Steam the artichokes: Drain the artichokes and place, stem side up, in a steamer basket over about 1 inch of boiling water and 1/4 cup lemon juice. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain and transfer to a large bowl to cool.
• Grill the artichokes: Heat the grill to medium. Cut the artichokes in half lengthwise. Scoop out the inner pink leaves and the fuzzy choke. Toss the cleaned artichokes with the oil, salt, and pepper and grill until golden, 4 to 6 minutes on each side. Stir the remaining lemon juice, butter, mayonnaise, and red pepper together and serve as an accompanying dip.

GRILLED ARTICHOKES WITH CREAMY BUTTER DIP

Steps:

• Prepare the artichokes:.
• Fill a large bowl with cold water and squeeze the juice of 1 lemon half into it. Remove the stems and pointy tips from the outer leaves of the artichokes, and cut 3/4 " off the top. Rub all cut areas with the remaining lemon half. Place each trimmed artichoke into the bowl of lemon water until ready to steam.
• Steam the artichokes:.
• Drain the artichokes and place stem side up in a steamer basket over about 1" of water and 1/4 cup lemon juice. Cover, reduce heat to low, and simmer until tender-about 30 minutes. Drain and transfer to a large bowl to cool.
• Grill the artichokes:.
• Heat the grill to medium(or heat grill pan). Cut the artichokes in half lenthwise. Scoopout the inner pink leaves and the fuzzy choke. Toss the cleaned artchokes with the oil, salt, and pepper and grill until golden-4 to 6 minutes on each side. Stir the remaining lemon juice, butter, mayonnaise, red pepper, and basil, if using, together and serve as an acconpanying dip. Enjoy!

DIPPING SAUCE FOR ARTICHOKES

Steps:

• Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

BOILED ARTICHOKE WITH A GARLIC BUTTER DIPPING SAUCE

Steps:

• Fill a large pot with water and bring to a boil.
• Quarter one of the lemons and add to the pot of boiling water.
• Cut the stems off the artichoke and cut the top inch off from the leaves (optional). You can also use scissors to cut the pointed tips off the leaves if you desire.
• Boil the artichokes for 35 minutes or until you can easily pull away one of the lower leaves.
• Fill individual ramekins with 1 tbsp of butter each and microwave until butter is melted (approximately 30 seconds).
• Stir the garlic paste into the ramekins of butter.
• Squeeze the juice from the remaining lemon into the ramekins.
• To eat: pull the leaves off the artichoke, dip in sauce, and scrape the meat off the leaf with your teeth. Once you are out of leaves use a spoon to scrape out the "hair" of the artichoke and then eat the heart of the artichoke (the best part!) by dipping in the butter sauce.
• Enjoy!