Lemony Skewered Artichokes Recipes

LEMONY SKEWERED ARTICHOKES

Steps:

• Carefully stab the lemon with a knife and place in a pan. Cover with boiling water, then boil for 40 minutes, or until the lemon is really soft.
• Carefully remove the lemon to a board, using tongs or a slotted spoon, and leave to cool slightly.
• Cut in half and scoop out the jammy flesh. Add this to a bowl with the thyme leaves, honey and enough oil to create a dressing. Taste and season with sea salt and black pepper.
• Set a griddle pan over a high heat. Drain, halve and place the artichokes on it for a few minutes on each side, or until charred and dried up.
• Halve again lengthways, then dress with the jammy dressing.
• Cube the feta, then cut the cured meats into strips and roll them up. Put onto skewers, alternating with the dressed artichokes.

LEMON BRAISED ARTICHOKES

Steps:

• Bring 1/2 cup each water and white wine, two 9-ounce packages frozen artichoke hearts, 3 wide strips lemon zest and 2 tablespoons each lemon juice and olive oil to a simmer in a large skillet; season with salt and pepper. Cover and cook, stirring halfway through, until the artichokes are tender, about 10 minutes. Uncover and add 2 minced garlic cloves and 2 tablespoons each olive oil and chopped parsley and mint. Cook, stirring, until the garlic softens, 1 to 2 more minutes.

ROSEMARY-SKEWERED ARTICHOKE CHICKEN

Steps:

• In a large resealable plastic bag, combine the oil, dill, oregano, lemon zest, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. , Using a vegetable peeler, peel bark from the bottom half of each rosemary stem and make a point at each end; soak in water until ready to use. , Drain and discard marinade. On soaked rosemary stems, alternately thread the chicken, artichokes, squash and tomatoes. Position the leaf parts of the rosemary stems so they are outside of the grill cover. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender.

ARTICHOKE ONION SKEWERS WITH A LEMON VINAIGRETTE & AIOLI

Steps:

• Aioli -- In a small container or bowl, add the mayonnaise, lemon juice, zest, thyme, sugar, salt and pepper and refrigerate until ready to serve. This can be made the day ahead.
• Vinaigrette -- In a 13x9" glass (no metal) pan, add the olive oil, lemon juice, dijon mustard, garlic, salt and pepper and mix well and set to the side.
• Artichokes and Onions -- These should be thawed, more room temp vs cold where there could be additional liquid in the them. Make sure to dry them off with a paper towel. Cut the artichokes in half, end to end; and skewer 1-3 of the halves alternating with 1-2 of the whole onions, depending on the size of your skewer.
• Marinate -- Add the artichoke and onion skewers in the 13x9" pan with the marinade. When you first put them in the pan, I take a brush and make sure to coat all sides of the skewers. Cover with plastic wrap for 1-8 hours. More time -- more flavor. If you can, half way through marinating, brush them again and roll them over in the pan to cover all the surface of the vegetables.
• Grill -- About 5-6 minutes on each side, on medium heat (a bit off to the side). I brush with the leftover marinade during cooking and grill until golden brown.
• Serve -- Plate along side a bowl of the aioli and a few lemon wedges for a great side dish. They are absolutely delish!
• Marinating time is not included in total prep time. Also note -- I did not soak the skewers. Since these are cooked pretty quickly, I don't find the need to soak them, and they do have some moisture from the marinade. But be careful of flare ups. Make sure to cook off to the side a bit where they don't get any flames.