Grilled Artichoke Recipes

GRILLED GARLIC ARTICHOKES

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.

GRILLED ARTICHOKES WITH TANGY DIPPING SAUCE RECIPE

Steps:

• Place a large pot on the stove with a metal steaming basket or colander inside. Fill with water just to the bottom of the basket and bring to a boil.
• Meanwhile, clean and trim your artichokes: Remove some of the tough outer leaves near the stem. With a serrated knife, slice off the top 1/4 of each artichoke. Then, slice most of the stem off. With shears, clip the pointy ends off of the outermost leaves.
• Cut the artichokes in half lengthwise if they are medium sized. If large, cut into quarters. Scrape out the hairy choke in the center of each section with a spoon. (It is called a choke for a reason).
• Please note that if your artichokes are going to sit exposed to the air for even one minute you should rub them with lemon juice or place them in a bowl of acidulated water (water with a little lemon or vinegar) to deter oxidation and discoloration.
• Place the halves or quarters core side down in the steamer basket. Reduce the heat to a simmer. Place a lid on top of the pot and simmer for approximately 20 to 25 minutes until the inside of the artichoke is tender. (check after 20 minutes). Make the dipping sauce while the artichokes are steaming - directions to follow.
• Remove the basket and let the artichokes come to room temperature so you can handle them comfortably.
• Heat the Foreman grill to high.
• Rub the cooled artichoke sections all over with the EVOO, lemon juice, garlic, salt and pepper.
• Place the artichokes core side down on the grill and close the top. Cook for 10 minutes.
• Serve with the dipping sauce. This is a dish that does not require utensils.
• Mix all of the sauce ingredients together in a glass bowl. Feel free to add a little salt and pepper if desired. Cover with plastic wrap and refrigerate until the artichokes are finished grilling. Serve alongside the grilled artichoke sections.

GRILLED ARTICHOKES

Steps:

• Prepare the artichokes by trimming off the tops and stems. Slice each artichoke in half and use a spoon to remove the fuzzy choke from the center. Immediately rub with lemon wedges to prevent discoloration.
• Fill a large pot with water and bring to a boil over medium-high heat. Add the salt, smashed garlic cloves, and lemon halves to the water, squeezing the lemons first. Add the artichokes and boil for 15-20 minutes until softened and fairly tender.
• Remove the artichoke halves from the water and let them dry on a baking sheet. Meanwhile, combine olive oil and minced garlic in a bowl. Brush each artichoke on all sides with the garlic and olive oil, then season with salt and pepper.
• Preheat grill to medium-high heat. Place artichokes on the grill cut-side up. Grill for 3-4 minutes, then flip and grill cut-side down for another 3-4 minutes until tender and charred. Serve with your favorite dipping sauce.

GRILLED ARTICHOKES WITH LEMON GARLIC AIOLI

Steps:

• Make the artichoke dipping sauce. Make the lemon garlic aioli by combining all ingredients in a bowl and mixing well to combine. Cover and place in the refrigerator until ready to serve.
• Prep the artichokes. Trim the top inch off of your artichokes with a sharp knife. Cut each artichoke in half, then use a large metal spoon to scoop out the center choke (the fuzzy hair attached to the heart).
• Steam the artichokes. Preheat a large pan of water with a steam basket attached to it and bring the water to a boil. Place the artichokes in the steam basket over the boiling water. Cover the pan with a lid, and steam the artichokes for 8-10 minutes.
• Preheat the grill. As your artichokes are steaming, preheat your grill to 450 degrees Fahrenheit (high heat).
• Season the artichokes, and prep for the grill. After the artichokes are done steaming, remove them to a cutting board or baking sheet. Drizzle the cut sides with olive oil and season with salt and pepper.
• Grill the artichokes. Place the artichokes cut side down directly on the grill and grill for 4-5 minutes. Flip them over and grill them on the back side for an additional 4-5 minutes for a total cook time of 8-10 minutes.
• Serve hot. Remove the artichokes from the grill. Remove the lemon garlic ailoi from the refrigerator and serve immediately with the sauce and garnish with a lemon cut into wedges.

GRILLED ARTICHOKES

Steps:

• To prepare artichokes: Fill a Dutch oven with water; add the juice of 1 lemon. Trim leaves from the top of an artichoke. Remove the outer layer(s) of leaves from the stem end and snip all remaining spiky tips from the outer leaves. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer. As each artichoke is prepared, drop it into the lemon water to prevent it from turning brown.
• When all the artichokes are prepared, cover the pan and bring to a boil. Boil until the base of the stem can be pierced with a fork, 12 to 15 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
• Meanwhile, preheat grill to medium. Slice the artichokes in half lengthwise. Scoop out the choke and first few inner layers in the center until the bottom is revealed. Brush each half with oil and sprinkle with salt and pepper. Grill the artichokes until tender and lightly charred, about 5 minutes per side. Transfer to a serving platter, squeeze half a lemon over them and garnish with the remaining lemon half cut into 4 wedges. Serve warm, at room temperature or chilled.

GRILLED ARTICHOKES

Steps:

• Slice the artichokes in half.
• Trim the points off the top of the artichokes using cooking sheers.
• Squeeze and rub half a lemon on top of the artichokes.
• Salt and pepper the artichokes.
• Pour water into the steamer with a garlic clove.
• Steam the halved artichokes over medium heat for 30 to 45 minutes.
• While they are cooking, make the Grilling Marinade.
• You can check at 30 minutes to make sure that the water has not boiled away and also to see if the heart is tender enough to eat.
• Let the artichokes cool.
• Slice out the bitter fibers (hairs) and soft leaves in the middle.
• Heat your grill to medium heat.
• Brush the inside artichokes with the grilling marinade and season with salt and pepper. Grill the artichokes inside part down for 2-3 minutes. Grill the outside of the artichokes for 2-3 minutes as well.
• Serve with Dipping Sauce.
• Use a food processor to dice half a sweet yellow onion and 1 garlic clove to make dipping sauce.
• Sprinkle salt on top.
• Melt 2 tablespoons of butter.
• Pour the 2 tablespoons of melted butter and 1/4 cup of olive oil.
• Salt & Pepper the artichokes and use a marinade brush on the inside and outside of the steamed artichokes before they go onto the grill.
• Instructions Dipping Sauce
• Use a food processor to slice 1 cup fresh parsley and 1 clove of garlic.
• Add 1/2 tsp salt and 1/4 cup whole milk and mix again.
• Slowly add Vegetable Oil into the mixture until it is a thick dip consistency.
• You can add more salt 1/4 tsp at a time after trying the mixed dip. I like mine salty, but make sure to add it slowly because you can't take it back.

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