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.
GREEN GODDESS DRESSING
This bright and vibrant dressing has evolved since it originated in 1920s California. Earlier versions contained tarragon, anchovies, Worcestershire or avocados. Our reimagined classic is full of fresh, tender herbs, lemon and a balanced blend of yogurt and mayonnaise.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.
BUTTER LETTUCE SALAD WITH ZESTY GREEN GODDESS DRESSING
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds.
- To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side.
GREEN GODDESS DRESSING
Green goddess has been around for about a hundred years, but it's arguably more popular now than it has ever been: Restaurants are drizzling the dressing on anything and everything, and Trader Joe's fans love it so much, the grocery chain now sells a seasoning mix, dip and even a green goddess - flavored gouda. TikTokers have had their way with green goddess too: The founder of Baked by Melissa, Melissa Ben-Ishay, posted a green goddess chopped salad that has racked up 21 million views and counting. These days, the name green goddess can apply to any variety of herby salad dressing, but the original recipe - invented at San Francisco's Palace Hotel in 1923 - included chives, anchovies, scallions and parsley. Here's our take on the dressing.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/2 cups of dressing
Number Of Ingredients 16
Steps:
- Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, shallot and sugar in a blender or food processor.
- Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.
GREEN GODDESS DRESSING
Provided by Food Network
Yield 6 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in blender or large bowl and mix together thoroughly. Serve chilled.
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
GODDESS CHICKEN
This came from a newspaper clipping. Really easy chicken dish with strong artichoke and tomato flavors and good old Green Goddess dressing.
Provided by Zetty66
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place chicken breasts in a large baking pan with sides. Add artichoke hearts and sundried tomatoes.
- Whisk together water and dressing. Pour over chicken and vegetables. Turn the chicken several times to coat.
- Bake the chicken, uncovered, for 25-30 minutes (or until cooked through), flipping chicken once and spooning the sauce over it during baking.
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