Grilled Artichokes With Olive Oil Lemon And Mint Food

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GRILLED ARTICHOKES WITH OLIVE OIL, LEMON, AND MINT



Grilled Artichokes with Olive Oil, Lemon, and Mint image

Categories     Citrus     Vegetable     Low/No Sugar     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

2 lemons, halved
6 large artichokes
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 tablespoons chopped fresh mint

Steps:

  • Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
  • Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Prepare barbecue (medium-high heat). Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve warm or at room temperature.

GRILLED BABY ARTICHOKES WITH MINT SALSA VERDE



Grilled Baby Artichokes with Mint Salsa Verde image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 lemon, halved, plus 3 tablespoons lemon juice
2 pounds baby artichokes (14 to 18)
2 cups fresh mint, chopped
1 cup fresh parsley, chopped
1 small Fresno chile pepper, seeded and finely chopped
1 tablespoon capers, drained and chopped
2 oil-packed anchovy fillets, chopped
1 small clove garlic, finely chopped
1 teaspoon dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt

Steps:

  • Preheat a grill to medium. Fill a large bowl with cold water and squeeze in the halved lemon; reserve the halves. Remove the outer dark green leaves from the artichokes until only light green and yellow leaves remain. Cut off the top 1/2 inch of the artichokes. Using a paring knife, trim the stem and lightly peel around the bottom of the base where it meets the stem. Cut the artichokes in half, rub with the lemon halves and add to the lemon water.
  • Make the salsa verde: Combine the mint, parsley, chile pepper, capers, anchovies, garlic and mustard in a medium bowl. Stir in the lemon juice and 6 tablespoons olive oil to make a thick, chunky sauce; season with salt. Set aside at room temperature.
  • Drain the artichokes and pat dry. Toss the artichokes in a large bowl with the remaining 2 tablespoons olive oil; season with salt. Grill the artichokes, turning occasionally, until tender and charred in spots, 6 to 10 minutes, depending on their size. Toss with the salsa verde while still warm.

GRILLED ARTICHOKES



Grilled Artichokes image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

4 large artichokes
1 lemon, halved
4 tablespoons butter
4 tablespoons olive oil
2 tablespoons white wine
2 tablespoons lemon juice
Salt and freshly ground black pepper
Spicy Smoked Tomato Mayonnaise, recipe follows
2 tomatoes, halved
2 pasilla peppers, halved
1/4 cup garlic cloves
1/2 pound onions, large, sliced thin
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
2 cups mayonnaise

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 DRUNKEN ARTICHOKES



Grilled Drunken Artichokes image

Make and share this Grilled Drunken Artichokes recipe from Food.com.

Provided by Maito

Categories     Vegan

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 large artichokes (or 4 medium)
1 1/2 cups white wine (about 1/2 bottle)
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
2 tablespoons brandy
1 lemon, juice of, 1/2
1/4 lemon, zest of
1 shallot, chopped
1/2 teaspoon Dijon mustard
1/16 teaspoon cayenne pepper
olive oil, for brushing the artichokes

Steps:

  • Steam artichokes until tender and leaves come off easily, 45 minutes to an hour. I like to use a pressure cooker to save time (usually takes 10-15 minutes). Be careful not to overcook, or they may fall apart during grilling.
  • Remove artichokes from the pot and let cool. Cut the artichokes in half lengthwise (top to bottom).
  • Measure wine, vinegar and brandy in a glass measuring cup. Add lemon juice, lemon zest and shallot.
  • In a small ramekin, mix mustard and cayenne pepper. Whisk in a little of the wine liquid (this should help make them more well dispersed). Add mustard mixture to the rest of the liquid in the measuring cup, and whisk.
  • Pour marinade into a large ziploc bag. Add artichoke halves and refrigerate approximately 24 hours, turning once half way through marinating time. This usually works best if you set the ziploc bag on a plate with all the halves spread out in one layer.
  • Remove artichokes from marinade. Pour off excess by tilting them with the stem pointed at the ceiling. Bring to room temperature.
  • Warm artichokes for about one minute in the microwave; brush both sides with olive oil.
  • Grill artichokes 4-5 minutes per side, or according to your grill. These have a delicious flavor of wine and barbecue, and are great enjoyed as is. Alternately, you can serve these with your favorite dipping sauce.

Nutrition Facts : Calories 275.3, Fat 0.4, SaturatedFat 0.1, Sodium 176.9, Carbohydrate 25.1, Fiber 8.9, Sugar 3.9, Protein 5.8

GARLIC GRILLED ARTICHOKES



Garlic Grilled Artichokes image

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

2 artichokes
1 tablespoon olive oil
4 garlic cloves, minced
1/2 teaspoon lemon zest
1 1/2 tablespoons butter, melted
1/4 teaspoon pepper
1/4 teaspoon salt
4 tablespoons water

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 BABY ARTICHOKES WITH OLIVE OIL AND LEMON



Grilled Baby Artichokes with Olive Oil and Lemon image

Categories     Side     Lemon     Artichoke     Spring     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 4

1 lemon, halved
12 baby artichokes
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice

Steps:

  • Squeeze juice from lemon into bowl of cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.
  • Bring large pot of salted water to boil. Add artichokes and boil until crisp-tender, about 6 minutes. Drain; pat dry.
  • Prepare barbecue (medium heat). Mix oil and 1/3 cup lemon juice in small bowl. Brush artichokes with some of dressing. Grill until tender and charred in spots, about 5 minutes per side. Transfer to large bowl. Mix in dressing. Season with salt and pepper. Transfer artichokes to platter. Pour dressing into small bowl. Serve artichokes warm or at room temperature, offering dressing alongside. (Can be made 4 hours ahead. Let stand at room temperature.)

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

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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