KILLER GRILLED ARTICHOKES WITH GARLIC AND WHITE WINE BUTTER
With garlic, butter and shallots this recipe will be sure to please any artichoke fan! Grilling gives these artichokes a nice smoky flavor.
Provided by CHILI SPICE
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat and outdoor grill for low heat.
- Meanwhile, bring a large pot of water to a boil. Place the artichokes into the boiling water. Boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside.
- Melt butter in a small pan over medium heat, add the garlic and shallot. Cook just until fragrant, remove from heat. Add white wine, salt and pepper (to taste) and stir to combine.
- Place the artichoke halves onto preheated grill. Brush some of the melted butter mixture onto them. Cook for 5-10 minutes, brushing with butter mixture often, until lightly toasted. Remove from grill and sprinkle with parmesan cheese.
- Serve remaining butter mixture as a dipping sauce.
Nutrition Facts : Calories 277.4, Fat 24.9, SaturatedFat 15.7, Cholesterol 66.5, Sodium 320.6, Carbohydrate 8.5, Fiber 3.5, Sugar 0.2, Protein 4.9
GRILLED ARTICHOKES WITH BAGNA CAUDA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the grilled artichokes: In a medium Dutch oven, combine the white wine, thyme, rosemary, bay leaf, 1/2 teaspoon salt and 1 cup water. Squeeze in the juice from the lemon halves and then drop the lemon halves into the pot. With a small spoon, scoop out the furry choke from each of the artichoke halves.
- Place the artichokes in the pot, cut-side down. Cover the pot and bring the poaching liquid to a simmer over medium-high heat; reduce the heat to medium low to maintain a gentle simmer. Poach the artichokes for 10 minutes, or until the tip of a paring knife slides in easily at the thickest point. Remove the artichokes to a wire rack to drain and cool slightly.
- For the bagna cauda: Place a small saucepan over medium heat. Add the olive oil, garlic and anchovy paste to the hot pan and stir with a wooden spoon, mashing the anchovy paste into the oil. Cook for about 3 minutes, or until the garlic is fragrant and just beginning to toast. Stir in the butter, one piece at a time, until completely incorporated. Season with a pinch of salt. Keep warm over low heat.
- To finish the grilled artichokes: Preheat a grill pan over medium-high heat. Drizzle the artichokes with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt.
- Place the artichokes on the grill, cut-side down; grill until nicely browned, 4 minutes. Turn the artichokes and grill for another 2 minutes, pressing down gently for even browning.
- Serve the artichokes with the bagna cauda on the side for dipping.
Nutrition Facts : Calories 266, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 25 milligrams, Sodium 317 milligrams, Carbohydrate 8 grams, Fiber 4 grams, Protein 2 grams, Sugar 1 grams
KILLER ARTICHOKES
These flavorful artichokes with their butter, garlic and shallot taste are sure to please any artichoke fan. I especially like the smokey flavor the grill adds.
Provided by Ninacooks
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for low heat.
- Meanwhile, bring a large pot of water to a boil. Place the artichokes into the boiling water, and season with salt and pepper. Throw in half of the garlic, and half of the shallot. Boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside.
- Melt the butter in a small pan over medium heat, and stir in the remaining garlic and shallot. Cook just until fragrant, then remove from the heat.
- Place the artichoke halves onto the preheated grill. Brush some of the melted butter onto them. Cook for 5 to 10 minutes, brushing with butter occasionally, until lightly toasted. Serve with remaining butter as a dipping sauce.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 11.5 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 4.6 g, Protein 3.4 g, SaturatedFat 14.6 g, Sodium 822.9 mg, Sugar 1.2 g
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