Grilled Artichokes With Green Goddess Dressing Recipes

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TOMATOES WITH GREEN GODDESS DRESSING



Tomatoes with Green Goddess Dressing image

Categories     Salad     Tomato     Side     No-Cook     Quick & Easy     Summer     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 cup mayonnaise
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
2 tablespoons chopped scallion greens
1 1/2 teaspoons anchovy paste
1 teaspoon white-wine vinegar
1/4 teaspoon minced garlic
2 lb medium tomatoes, cut into wedges

Steps:

  • Purée all ingredients except tomatoes in a food processor until pale green and smooth. Transfer to a bowl and thin with water if desired.
  • Season tomatoes with salt and pepper and drizzle with dressing.

GRILLED GARLIC ARTICHOKES



Grilled Garlic Artichokes image

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

2 large artichokes
1 lemon, quartered
¾ cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground black pepper

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

ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE



Artichoke Fritters with Green Goddess Dipping Sauce image

Provided by Joanne Weir

Categories     Beer     Food Processor     Appetizer     Cocktail Party     High Fiber     Oscars     Dinner     Artichoke     Deep-Fry     Engagement Party     Sour Cream     Parsley     Candy Thermometer     Lemon Juice     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 19

Sauce:
1/4 cup chopped fresh chives
1/4 cup chopped fresh Italian parsley
2 anchovy fillets
2 tablespoons white wine vinegar with tarragon
3 tablespoons extra-virgin olive oil
1/2 cup crème fraîche or sour cream
Fritters:
1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon salt
3/4 cup lager beer, room temperature
2 large eggs, separated
3 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice, divided
1 1/2 teaspoons finely grated lemon peel
6 large artichokes
Canola oil (for deep-frying)
2 tablespoons chopped fresh Italian parsley
Lemon wedges (for garnish)

Steps:

  • For sauce:
  • Combine first 4 ingredients in processor; blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche; process until smooth. Transfer sauce to small bowl; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before using.
  • For fritters:
  • Sift flour and 1/2 teaspoon salt into medium bowl. Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and lemon peel and whisk until well blended. Let batter stand at room temperature at least 1 hour and up to 2 hours. Rewhisk before continuing.
  • Fill large bowl with water; add remaining 1 tablespoon lemon juice. Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem. Remove tough outer leaves until only 2 rows of tender green leaves remain in center. Using vegetable peeler, peel stem. Cut artichoke lengthwise in half. Using paring knife, cut out prickly choke in center; discard. Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes. Drain artichokes. Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes. Remove from heat and cool. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
  • Line large baking sheet with several layers of paper towels. Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
  • Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F. Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter; sprinkle with parsley. Garnish with lemon wedges. Serve sauce alongside.

GRILLED ARTICHOKES BY BOBBY FLAY RECIPE



Grilled Artichokes by Bobby Flay Recipe image

Provided by AshleyRuss

Number Of Ingredients 5

6 artichokes
1 T plus 1/2 t kosher salt
Juice from 1 lemon
3 T olive oil
Green goddess dressing

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.

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