Grilled Baby Artichokes With Mixed Herbs Vinaigrette Recipes
GRILLED BABY ARTICHOKES WITH CAPER-MINT SAUCE
Provided by Gina Marie Miraglia Eriquez
Categories Fish Side Backyard BBQ Lemon Mint Artichoke Summer Grill Grill/Barbecue Healthy Capers Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Make sauce:
- Stir together all sauce ingredients with pepper to taste. Trim and cook artichokes: Combine 1 qt cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim pointed tips of leaves with kitchen shears, then cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem. Halve artichoke lengthwise. Remove fuzzy center and any pointed inner leaves. Put in bowl of lemon water.
- Drain artichokes, then cook in a large pot of boiling salted water (1 Tbsp salt for 5 qt water) until tender, about 8 minutes. Drain and transfer to an ice bath to stop cooking. Drain well.
- Grill artichokes:
- Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Toss artichokes with oil in a bowl. Oil grill rack, then grill artichokes, cut sides down, covered only if using a gas grill, turning once, until golden brown in spots, 6 to 8 minutes. Serve drizzled with sauce.
GRILLED BABY ARTICHOKES WITH MIXED HERBS VINAIGRETTE
Steps:
- For the artichokes: Fill a large pot with cold water. Squeeze the lemons into the water, and then drop them into the pot. Add the olive oil and salt. Add the artichokes and cook until a paring knife inserted into the center meets with a little resistance, about 15 minutes. Drain and shock in cold water for 30 seconds. Drain again and transfer to a sheet lined with paper towels to dry.
- While the artichokes are cooking, make the vinaigrette: Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Heat a charcoal or gas grill to high. Halve the artichokes, brush with canola oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides, about 2 minutes per side. Transfer to a large bowl and toss with the vinaigrette, herbs and red pepper flakes.
- Serve with grilled Italian bread.
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