GRILLED ARTICHOKES WITH LEMON-BASIL DIPPING SAUCE
Succulent grilled artichokes dipped in a creamy lemon-basil dipping sauce. Perfect appetizer or side dish.
Provided by Darcey Olson
Categories Appetizer
Time 50m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil, over high heat.
- In a small mixing bowl, combine the olive oil, basil and garlic. Heat in the microwave for 20 seconds. Remove and stir. Repeat for another 20 seconds. Set aside.
- Rub half the lemon over the entire artichoke (inside and out). Place cut side down in the boiling water for 25 minutes to steam.
- In a large bowl, combine the mayonnaise, ketchup, 1 tablespoon lemon juice, 1 tablespoon olive oil mixture and Sriracha Roster Sauce (optional) and stir to combine. Place in the microwave for 15 seconds and stir. Repeat for another 15 seconds. Set aside.
- After steaming, rub 1 teaspoon of olive oil mixture over the entire artichoke. Season with lemon pepper.
- Turn the grill on high heat. Place the artichokes, cut side down, on the grill for 10-12 minutes.
- Remove and enjoy immediately!
Nutrition Facts : Calories 790 kcal, Carbohydrate 23 g, Protein 6 g, Fat 78 g, SaturatedFat 12 g, TransFat 0.1 g, Cholesterol 24 mg, Sodium 546 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 65 g, ServingSize 1 serving
GRILLED ARTICHOKES
Steps:
- Preheat an outdoor grill to medium heat.
- Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
- Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool. Cut in half lengthwise and remove choke with a spoon.
- Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
- Grill the artichokes, basting with the butter mixture, until until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
- Special equipment: smoker/dehydrator
- Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe.
- Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.
- Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
- Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
- In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 to 1 1/2 hours
- Inactive Prep Time: 8 hours
GRILLED ARTICHOKES WITH PARSLEY AND GARLIC
Provided by Giada De Laurentiis
Categories appetizer
Time 47m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
- Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
- Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
- Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
- Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
- Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
- Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.
CHICKEN WITH BASIL ARTICHOKE SAUCE
Lemon-flavored chicken and a basil-artichoke sauce make this an elegant entree for Easter. It's delicious served over hot cooked pasta or rice. -Andrea Metzler, Moscow, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear., Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken.
Nutrition Facts : Calories 282 calories, Fat 10g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 692mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
GRILLED GARLIC ARTICHOKES
No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting and dipping sauce. This is the best way to eat artichokes... healthy too!
Provided by rosiella
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
- Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
- Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
- Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 10 g, Fat 40.7 g, Fiber 4.7 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 659 mg, Sugar 0.8 g
HERBED GRILLED ARTICHOKES
I was inspired to create this recipe by the grilled artichokes at our favorite restaurant. My husband thinks mine are better. Top with mayonnaise instead of butter if you prefer.
Provided by Foxy
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a stockpot to half full with water. Stir Italian seasoning, basil, thyme, liquid smoke, olive oil, salt, and white wine into water. Squeeze the lemon wedges over the mixture and drop the wedge into the pot. Bring mixture to a boil over medium heat; add the artichoke halves and continue to boil until tender, 20 to 30 minutes. Remove artichokes from water and drain upside down on paper towel; allow to cool to the touch. Refrigerate until ready to serve.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Lightly coat the cooled artichoke halves with cooking spray. Cook artichoke halves on grill until edges are slightly charred. Drizzle with melted butter to serve.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 18.4 g, Cholesterol 30.5 mg, Fat 13.6 g, Fiber 9.2 g, Protein 5.6 g, SaturatedFat 7.6 g, Sodium 817.4 mg, Sugar 1.8 g
GRILLED ARTICHOKES WITH WHOLE GARLIC BULBS
Steps:
- Remove papery skin from garlic heads. Slice off top quarter of each head to expose the clove ends, leaving heads whole.
- Cut lemon in half and squeeze juice into a large bowl filled with water.
- Cut off the end of stem and top quarter of each artichoke. With scissors, cut off prickly points on the ends of leaves. Quarter artichokes, remove the choke and immediately immerse artichokes in lemon water to keep them from turning brown. Put a plate on top of artichokes to keep them from bobbing to the surface.
- Cut six sheets of heavy-duty foil about 12 inches square. In each one place a garlic bulb and four artichoke quarters, which have been lifted directly from the water without being drained.
- Put a tablespoon of butter onto each artichoke, sprinkle with oil and top with a sprig of fresh thyme or 1/3 teaspoon dried thyme. Season with salt and pepper to taste. As if wrapping a gift, pull two sides of the foil together so that they overlap, then roll up the ends of the other two sides so that juices are sealed in.
- Put foil packets on grill over hot coals and cook for about 40 minutes, turning several times. Serve directly from foil.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 24 grams, Fiber 11 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 585 milligrams, Sugar 2 grams, TransFat 0 grams
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