Grilled Artichokes With Creamy Butter Dip Recipes

GRILLED ARTICHOKES WITH CREAMY LEMON DIP

Steps:

• Fill a large pot (that can hold the artichokes side by side) with water and bring to a boil over the stove. Add some olive oil and lemon juice to the water, to taste.
• Cut the top section (so you catch the sharp ends of the leaves) off the artichoke. Cut a little off the stem and any stray little leaves off the stem. Add the artichokes to the boiling water and cook for 30 to 40 minutes, or until outside leaves pull off easily.
• While the artichokes are boiling make the dipping sauce. Mix up the lemon and mayo and set aside in the fridge for later.
• When cooked, remove from water and place the artichokes upside down to cool and drain.
• Cut the artichokes in half with a large sharp knife and remove the fuzzy center (also known as the choke) with a spoon.
• Combine the basting mix and brush all over the inside of each artichoke half (try to reserve a little for the end of grilling). Grill cut sides down over medium high heat. When the edges get nice and toasty, flip over and brush the insides again with any remaining butter/seasoning mix.
• Serve hot with the chilled lemon mayo dip along with lemon wedges.

GRILLED ARTICHOKES WITH CREAMY BUTTER DIP

Steps:

• Prepare the artichokes: Fill a large bowl with cold water and squeeze the juice of 1 lemon half into it. Remove the stems from the artichokes, cut the pointy tips off the outer leaves, and cut 3/4 inch off the top. Rub all cut areas with the remaining lemon half. As you work, place each trimmed artichoke into the bowl of lemon water until ready to steam.
• Steam the artichokes: Drain the artichokes and place, stem side up, in a steamer basket over about 1 inch of boiling water and 1/4 cup lemon juice. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain and transfer to a large bowl to cool.
• Grill the artichokes: Heat the grill to medium. Cut the artichokes in half lengthwise. Scoop out the inner pink leaves and the fuzzy choke. Toss the cleaned artichokes with the oil, salt, and pepper and grill until golden, 4 to 6 minutes on each side. Stir the remaining lemon juice, butter, mayonnaise, and red pepper together and serve as an accompanying dip.

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

COLLARD GREEN AND ARTICHOKE DIP WITH BROWN BUTTER GRILLED COUNTRY BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 1 1/2-quart casserole dish with nonstick spray.
• Add the beer and cane vinegar to a 4-quart saucepan and bring to a simmer. Stir in the collards and some salt, then cover and cook over medium heat until the greens are tender, 30 to 45 minutes.
• Stir in the minced garlic and cook until the garlic is soft and the liquid has cooked out, about 3 more minutes.
• Add the artichoke hearts to a bowl with the softened cream cheese, Cajun seasoning, mozzarella, hot sauce and 1/2 cup Parmesan and stir well to combine. Stir in the cooked greens and mix well.
• Spread the dip into the prepared casserole dish and sprinkle with the remaining 1/2 cup Parmesan. Bake until golden and bubbly, 20 to 25 minutes. Serve with the brown butter grilled country bread.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
• Heat a grill for cooking over medium-high heat.
• Melt the butter in a medium saucepan over medium heat. Add the smashed garlic to infuse the butter with its flavor. Cook until the butter starts to melt and foam, changes color to brown with flecks and smells nutty, then remove from the heat.
• Grill the bread and brush with the browned butter until nice and toasted and golden browned, about 2 minutes. Flip the bread and brush the other side with the butter. Cook until toasted and golden, about 1 to 2 more minutes.

GRILLED ARTICHOKES WITH ARTICHOKE-MINT DIP

Steps:

• Prepare barbecue (medium heat). Using scissors, cut off spiky tips from artichokes. Using spoon, scrape out chokes from centers. Wrap each artichoke in foil. Using tines of fork, poke holes in foil. Grill until leaves pull away easily from heart, turning occasionally, about 40 minutes. Unwrap artichokes. Discard any outer leaves that may be charred and any tough inner leaves. Arrange 6 artichokes on platter. Remove leaves from remaining 2 artichokes and place on platter. Transfer artichoke hearts to processor. Add mint, cream cheese, and oil; blend until smooth. Season to taste with salt and pepper. Transfer dip to bowl and place on platter.

GRILLED GARLIC ARTICHOKES

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.

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.

HERBED GRILLED ARTICHOKES

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.