Buckleys Fine Filet Grill Artichoke Dip Recipes

" BUCKLEY'S FINE FILET GRILL" ARTICHOKE DIP

Steps:

• Toast chips: Slice baguette into 1/4 inch slices.
• Butter tops if desired.
• Place on cookie sheet & toast in oven at 350F for 10-15 min--or until desired crunchiness.
• Artichoke Dip:.
• Strain artichoke hearts & place in mixing bowl.
• Break up hearts with hands or spoon.
• Add ranch, bread crumbs, grated cheeses, & mixed garlic.
• Mix well.
• Salt & pepper to taste.
• Place dip in shallow baking dish.
• Sprinkle paprika on top.
• Bake 15-20 minute--top should brown nicely.
• Remove & let cool 5 minutes before serving.

GRILLED ARTICHOKES WITH SESAME DIPPING SAUCE

Steps:

• For dipping sauce:
• Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold.
• For artichokes:
• Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain.
• Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
• Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges.
• Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.
• Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend.
• Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper.
• Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
• Transfer artichokes to platter and serve with dipping sauce.

GRILLED ARTICHOKES BY BOBBY FLAY RECIPE

Steps:

• Slice off tops of artichokes, pull off small leaves, trim stems and snip off thorny tips. Bring 2 inches of water to boil in large pot to a boil. Add 1 T salt and juice of 1 lemon and artichokes. Cover and stem until pierce easily - 20-40 minutes. Drain. When cool enough to handle cut each artichoke in half lengthwise. Scare out and discard fuzzy center. Preheat grill to medium direct heat. Brush artichokes with oil, season with salt and pepper, cut side down on grill unit lightly charred. Flip and grill briefly to heat through.