Artichokes With Lemon Mint Dressing Recipes

GRILLED ARTICHOKES WITH OLIVE OIL, LEMON, AND MINT

Steps:

• Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
• Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve warm or at room temperature.

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.

LEMON MINT BRAISED ARTICHOKES

Steps:

• Squeeze 2 lemon halves into a large bowl of cold water.
• Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers of leaves in same manner until you reach pale yellow leaves.
• Cut off remaining leaves 1/2 inch above top of artichoke base using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Trim dark green fibrous parts from base and side of artichoke.
• Trim a thin slice from stem end, then trim side of stem down to pale green inner core. Rub cut surfaces with lemon halves, then put artichokes in lemon water.
• Trim remaining artichokes in same manner.
• Combine lemon juice, water (3 cups), oil, 3 tablespoons mint, garlic, and 1 teaspoon salt in a 4-to 5-quarts heavy pot (wide enough to hold artichokes in 1 layer with stems pointing upward) and bring to a simmer.
• Stand artichokes, stem ends up, in liquid and cover with a round of parchment paper. Simmer, covered with parchment and lid, until just tender when artichoke bottom is pierced with a knife, 25 to 30 minutes.
• Transfer artichokes with a slotted spoon to a shallow serving dish. Boil cooking liquid until reduced to about 1/2 cup, about 20 minutes. During last 2 minutes of boiling, whisk liquid until it emulsifies. Pour over artichokes and sprinkle with remaining 2 tablespoons mint.
• What to drink:
• Yarden Galilee Cabernet Sauvignon '05

LEMON-STUDDED ARTICHOKES

Steps:

• Rinse artichokes well; trim stems. With scissors, snip 1 in. off the tops. Snip the tip end from each leaf. Brush cut edges with the lemon juice. Spread artichokes leaves open. Using a small knife, carefully cut around each center choke. Scoop out and discard the fuzzy centers., Cut each of the lemon slices into six wedges; place between artichoke leaves. Place artichokes in an 8-in. microwave-safe dish. Combine butter and garlic; pour over artichokes. , Cover and microwave on high for 10-12 minutes or until artichokes are tender. Let stand for 5 minutes. Serve with garlic butter from the dish.

ARTICHOKES PACKED IN OIL WITH LEMON

Steps:

• Fill a medium bowl with water. Juice 2 lemons into water; add rinds. Trim stems, and remove tough outer leaves of artichokes until only pale outer leaves remain. Cut each in half lengthwise, transferring to lemon water as you work to prevent discoloration.
• Bring stock, water, garlic, salt, and coriander to a simmer in a large saucepan over medium heat. Drain artichokes; add to saucepan. Simmer until tender, about 20 minutes. Drain artichokes; juice 1 lemon half over tops.
• Divide artichokes between 2 pint-size sterilized glass jars. Cut remaining lemon half into 1/8-inch-thick slices. Add 2 or 3 lemon slices and 2 mint leaves to each jar; fill with oil, leaving 1/4-inch headspace at top. Refrigerate.
• Bring to room temperature and shake before using.

GRILLED ARTICHOKES WITH OLIVE OIL, LEMON & MINT

Steps:

• Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Using small knife, cut our choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
• Bring large pot of salted water to boil. Drain artichokes from lemon water, add to pot and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack & cool. (Can be prepared 1 day ahead. Cover & refrigerate).
• Prepare barbecue grill to medium high heat. Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt & pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of the remaining dressing. Serve warm or at room temperature.