Grilled Artichokes With Honey Chile Dipping Sauce Recipes

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GRILLED ARTICHOKES WITH CREAMY CHAMPAGNE VINAIGRETTE



Grilled Artichokes with Creamy Champagne Vinaigrette image

Provided by Giada De Laurentiis

Time 44m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon plus 1 teaspoon kosher salt
2 large lemons, quartered
3 large (1 pound) artichokes
1/3 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary leaves
1/2 cup creme fraiche
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the artichokes: In an 8-quart saucepan, bring 8 cups water to a boil over medium-high heat. Juice the lemons into the water and add the squeezed lemon shells. Using kitchen scissors, remove the thorns from the tips of the artichoke leaves. Cut the artichoke stems to 1/2-inch long. Cut each artichoke into 8 wedges and, using a paring knife, remove the fuzzy choke. Place the artichokes in the pan and bring to a boil. Cover the pan and steam until the artichoke hearts are tender, about 20 minutes. Using tongs, remove the artichokes and arrange in a single layer on a baking sheet.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle both sides of the artichokes with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle with the chopped garlic and rosemary. Grill, cut-side-down, until lightly charred, 5 to 6 minutes on each side. Set aside to cool slightly.
  • For the vinaigrette: In a medium bowl, whisk together the creme fraiche, olive oil, vinegar, honey, salt, and pepper until smooth.
  • Arrange the artichokes on a platter and serve the vinaigrette alongside as a dipping sauce.

GRILLED ARTICHOKES WITH THAI SAUCE



Grilled Artichokes With Thai Sauce image

These are wonderful with or without the Thai Sauce, but folks who love to dip artichoke leaves and hearts will love the Asian herb and peanut sauce.

Provided by KathyP53

Categories     Vegetable

Time 10h

Yield 4 serving(s)

Number Of Ingredients 16

2 large artichokes
1/4 cup balsamic vinegar
1/4 cup red wine
1/4 cup soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
3 tablespoons olive oil
1 teaspoon black pepper
1/4 cup creamy peanut butter
1/4 cup cream cheese
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon minced garlic
1 tablespoon minced ginger

Steps:

  • In a bowl, place all ingredients for peanut butter Thai saucen(last 8 ingredients). Mix well to thoroughly combine. Set aside in a covered container.
  • Rinse artichokes in cold water, cut the tips off the top and trim the stem so it sits flat.
  • Steam or boil artichokes until petal are soft (about 30-40 minutes). Remove from heat and allow to cool, then cut each artichoke in half length-wise.
  • Place artichoke halves in a container. Add all other ingredients except for peanut mixture. Gently mix to thoroughly mix and coat artichokes. Marinate for 6-8 hours in the refrigerator.
  • When ready to serve, cook artichoke halves over charcoal grill until lightly brown on both sides.
  • Plate each artichoke half on an individual plate and serve with reserved sauce.

Nutrition Facts : Calories 395.7, Fat 30.3, SaturatedFat 7.2, Cholesterol 15.9, Sodium 1705.9, Carbohydrate 22.4, Fiber 5.8, Sugar 8.8, Protein 10.9

GRILLED ARTICHOKES WITH SESAME DIPPING SAUCE



Grilled Artichokes With Sesame Dipping Sauce image

I love artichokes (see all of the recipe's I have posted) This is from Walt's Wharf in Seal Beach. All the food is superb and beautifully presented, but we always look forward to sharing the delicious grilled artichoke appetizer. The artichokes can be steamed in advance and thrown on the grill just before serving, which makes them perfect for entertaining. COOKS NOTES: You many want to reduce the amount of sesame oil, depending on your tastes. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.

Provided by kiwidutch

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup mayonnaise
3 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 tablespoons oriental sesame oil
1 1/2 tablespoons honey
1 tablespoon fresh lemon juice
3/4 teaspoon seasoning salt
2 tablespoons fresh lemon juice
4 large artichokes
1/3 cup olive oil
1 garlic clove, minced

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.

GRILLED ARTICHOKES WITH SESAME DIPPING SAUCE



Grilled Artichokes with Sesame Dipping Sauce image

Categories     Vegetable     Vegetarian     Backyard BBQ     Buffet     Mayonnaise     Artichoke     Summer     Grill     Grill/Barbecue     Honey     Sesame     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Dipping Sauce
1/2 cup mayonnaise
3 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 tablespoons oriental sesame oil
1 1/2 tablespoons honey
1 tablespoon fresh lemon juice
3/4 teaspoon seasoned salt
Artichokes
2 tablespoons fresh lemon juice
4 large artichokes
1/3 cup olive oil
1 garlic clove, minced

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.

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

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