Camp Fire Artichokes Recipes

FIRE ROASTED ARTICHOKES WITH HERB AIOLI

Steps:

• Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.
• To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.
• Preheat a grill.
• Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli and caviar of choice.

CAMP FIRE ARTICHOKES

Steps:

• Cooking these artichokes is a two step process.
• First trim the stems flat and the tops about one inch.
• Then trim the tips of the petals with scissors.
• Steaming process:.
• Steam them stem side up using a steamer rack about 30 to 45 minutes or until the base of the stem is tender. This will depend on the size of the chokes. The ones that came with this recipe are HUGE so it might take these a little longer.
• Grilling:.
• Once the campfire or backyard grill is hot, gently spread the petals of the cooked artichokes and generously spray each one with non-fat cooking spray. Make sure spray gets between petals. Generously dust each arichoke with 1 tablespoon of mesquite seasoning or taco seasoning, followed by a half a teaspoon of garlic salt. Place cooked artichokes directly on grill. Turn frequently until outside petals are evenly charred.
• According to the recipe, there is no need for dipping sauces, since they have a wonderful smoky flavor. However, I think I will have some on hand, just in case.
• Once you get to the heart of the choke, remove it along with any spiny petals with a spoon.

ROASTED FENNEL AND ARTICHOKE HEARTS

Steps:

• Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
• Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

KILLER ARTICHOKES

Steps:

• Preheat an outdoor grill for low heat.
• Meanwhile, bring a large pot of water to a boil. Place the artichokes into the boiling water, and season with salt and pepper. Throw in half of the garlic, and half of the shallot. Boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside.
• Melt the butter in a small pan over medium heat, and stir in the remaining garlic and shallot. Cook just until fragrant, then remove from the heat.
• Place the artichoke halves onto the preheated grill. Brush some of the melted butter onto them. Cook for 5 to 10 minutes, brushing with butter occasionally, until lightly toasted. Serve with remaining butter as a dipping sauce.