grilled artichoke recipes
If an artichoke is grilled without any seasonings on it, just plain, what can you make with it? I know its a stupid question, I've looked up a few recipes, but with all of them i would've had to put seasoning on them before putting them on the grill. I feel like i might've wasted some good artichokes.
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6 Comments:
I'd probably try a good homemade aioli, or just melt some butter with some garlic! You can never go wrong with garlic butter.
juliebugsmama at 2:03PM on 06/09/09
Are you using little baby arties? Those grill the best.
Clean and de-fuzz your arties and soak them in acidulated water until they're all clean. Steam them about 8 minutes. Make sure the tip of a knife can pass through them at the densest point. If not, keep steaming them. Shock them in ice water to stop the cooking process.
Meanwhile - make a nice marinade. Chop some shallots, fresh herbs like thyme, oregano and some basil. Mix with balsamic vinegar and olive oil. S&P. Toss the arties into a big ziplock bag with the marinade. Store in fridge at least 2 hours or up to 5 hours but I wouldn't do it longer than that because the balsamic might make the arties mushy.
Grill the arties till nicely browned and serve with other grilled veg or whatever you're serving. Unlike meat, you can use leftover marinade to bathe the arties when they're finished cooking.
They have to be mostly cooked before grilling - you're really "finishing" them on the grill to get the singe and the smoky taste.
therealchiffonade at 2:42PM on 06/09/09
I'd toss them on top of a nice green salad or pasta salad with a tangy vinagrette. They also sound like they'd be good as an antipasto with a great cheese, some olives, bread, etc.
mag13 at 2:52PM on 06/09/09
I grilled a bunch of artichokes a couple weeks ago (we just ate them with aioli) but had one left over. I used it in a pasta dish sliced up. Sort of a twist on Amatriciana using artichoke in place of the bacon/guanciale. It was pretty delicious.
rgolightly at 5:59PM on 06/09/09
I second the antipasti notion. I would remove the choke and outer leaves then slice them and add a ton of lemon and good extra virgin olive oil, then top with some finely chopped parsley and garlic with maybe a few capers. Let it sit in the fridge for a few hours then eat with bread. Sounds good to me.
Quasibonko at 7:20PM on 06/09/09
I've made them with clementines and rosemary:
Grilled baby artichokes with clementines and rosemary
I recommend steaming or boiling first, toss with olive oil, salt and pepper, and then grill. After that, add seasoning and serve hot or cold.
-Dawn
Wicked Good Dinner
WickedGoodDinner at 11:40AM on 06/10/09