Fire Roasted Artichokes With Garlic Aioli Recipes

ROASTED ARTICHOKES RECIPE (EASY!)

Steps:

• Preheat the oven to 450 degrees F (232 degrees C).
• Repeat steps 2 and 3 with all three artichokes.

FIRE ROASTED ARTICHOKES WITH GARLIC AIOLI

Steps:

• Trim the stems (to about 1 inch) and about 1 inch from the tops.
• Bring a gallon of salted water to a boil in a large pot. Squeeze lemon halves into water and add to water, along with trimmed artichokes. Simmer artichokes and cook until tender, about 15-20 minutes (a knife should slide through fairly easily). Remove artichokes with tongs and let any excess water drip from tops. Drain on paper towels and set aside until cool enough to handle.
• Cut each artichoke in half and then in half again into quarters. Remove the hairy choke using a spoon or grapefruit spoon and discard. Set aside in a large bowl or a large gallon ziptop bag.
• In a medium bowl, whisk together the balsamic vinegar, 4 cloves of garlic, rosemary, olive oil, pepper, and salt to taste. Pour over the artichokes and toss together to coat. Marinate for at least 30 minutes, but up to two days.
• Prepare garlic aioli. Cut off top of head of garlic and drizzle with a little olive oil. Sprinkle with salt and pepper and wrap in foil. Bake at 400° F for 30-40 minutes, or until soft. Squeeze garlic into small bowl and use a fork to mash. Add mayonnaise, parsley, lemon juice, salt & pepper. To thin out, if needed, add a few dashes of milk and stir.
• Prepare gas or charcoal grill for high heat.
• Using tongs, place the artichokes on the grill and cook for about 30 seconds per side until well charred.
• Remove from the grill and serve warm with garlic aioli.

ROASTED ARTICHOKES WITH LEMON AIOLI

Steps:

• Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

ARTICHOKES WITH ROASTED GARLIC AIOLI

Steps:

• To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.
• To prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.

GRILLED ARTICHOKES WITH WORCESTERSHIRE AIOLI

Steps:

• Cut artichokes in half (into quarters if large).
• Steam until tender and leaves are easy to pull off.
• (Or boil, or microwave).
• Combine melted butter and garlic.
• Set aside.
• Meanwhile, combine remaining ingredients and keep chilled until ready to use.
• Heat grill or grill pan.
• Brush cut side of artichoke with butter and garlic.
• Place cut side down on grill and grill until hot and nice dark grill marks appear.
• Serve with aioli for dipping.

FIRE ROASTED ARTICHOKES

Steps:

• Heat an oven to 500 degrees or have ready hot coals on a grill.
• Cut out pieces of aluminum large enough to wrap up each artichoke.
• For EACH artichoke serving add the ingredients listed above, {{divided}} among the six artichokes.
• Seal the aluminum tightly around each artichoke. Roast directly on the hot coals or in the oven for 3 minutes. Turn then roast an additional 3-5 minutes.
• Serve with your favorite artichoke dipping sauce-vinaigrette, mayonnaise, etc.

FIRE ROASTED ARTICHOKES WITH HERB AIOLI

Steps:

• Mix the garlic, scallion, 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 the bread crumbs, red 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 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. Enjoy!