Grilled Artichokes With Meyer Lemonmint Aioli Recipes

GRILLED ARTICHOKES WITH LEMON GARLIC AIOLI

Steps:

• Make the artichoke dipping sauce. Make the lemon garlic aioli by combining all ingredients in a bowl and mixing well to combine. Cover and place in the refrigerator until ready to serve.
• Prep the artichokes. Trim the top inch off of your artichokes with a sharp knife. Cut each artichoke in half, then use a large metal spoon to scoop out the center choke (the fuzzy hair attached to the heart).
• Steam the artichokes. Preheat a large pan of water with a steam basket attached to it and bring the water to a boil. Place the artichokes in the steam basket over the boiling water. Cover the pan with a lid, and steam the artichokes for 8-10 minutes.
• Preheat the grill. As your artichokes are steaming, preheat your grill to 450 degrees Fahrenheit (high heat).
• Season the artichokes, and prep for the grill. After the artichokes are done steaming, remove them to a cutting board or baking sheet. Drizzle the cut sides with olive oil and season with salt and pepper.
• Grill the artichokes. Place the artichokes cut side down directly on the grill and grill for 4-5 minutes. Flip them over and grill them on the back side for an additional 4-5 minutes for a total cook time of 8-10 minutes.
• Serve hot. Remove the artichokes from the grill. Remove the lemon garlic ailoi from the refrigerator and serve immediately with the sauce and garnish with a lemon cut into wedges.

GRILLED ARTICHOKES WITH LEMON AIOLI DIPPING SAUCE

Steps:

• In a small bowl whisk all of the aioli ingredients except herbs. Store in the fridge, covered for up to 24 hours. Sprinkle freshly-cut herbs on top right before serving.
• Fill a large (8-quarts or more) pot with water, 2/3 of the way up, and bring to a boil.
• Trim one artichoke at a time, making sure to rub all of the freshly cut parts with a halved lemon as you go, to prevent discoloration. First cut off the very tip of the stem. Next, carefully slice off or shave (with a vegetable peeler) the tough outer skin of the stem. Using your scissors and starting at the bottom of the artichoke, snip off the thorny tip of each leaf (about 1/2 inch) until you get to the top of the artichoke, where the leaves are too crowded to separate.
• Lay the artichoke on its side and slice it in half, starting from the stem. Don't forget to keep wiping the cut parts with lemon. Lay each half cut-side down and slice off 3/4 of an inch from the top, to remove the last bunch of thorny tips. Lemon, lemon.
• Carefully drop the artichoke halves into the boiling water. When it returns to a boil, cover the pot and cook the artichokes for 20 minutes. Don't worry if they aren't all completely submerged. Those parts will cook in the steam. Using tongs, gently transfer the artichoke halves, cut side down, to a bowl (letting the water drip off of them) and let them cool for 15-20 minutes. When they're cool enough to handle, use a teaspoon to carefully scoop out the chokes (the hairy part near the heart). They artichokes are now ready for grilling or you can refrigerate them, covered with plastic wrap, for up to 48 hours before grilling them.
• Heat the grill to medium-high. (If you chill the artichokes overnight, allow them to sit at room temperature for 1/2 hour before proceeding.) Brush artichokes generously on both sides with olive oil and season with salt and pepper, to taste. Grill artichokes for about 5 minutes per side, outside first, until the cut side has grill marks and is nicely browned in spots.
• Serve the artichokes warm or at room temperature. I like to set the artichoke halves out on a big platter and let everyone help themselves. Make sure each person has a small plate, a fork and knife to eat the heart, and a small bowl of aioli for dipping. I usually put out one or two large communal bowls for the discarded leaves.

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.

WHOLE FRIED ARTICHOKE WITH MEYER LEMON AIOLI

Steps:

• To clean the artichokes peel off the outer tough green leaves. With a sharp knife cut across the top of the artichoke about a 1/2-inch to remove the sharp spines. With a long narrow spoon scoop out the center choke of the artichoke. With a small knife or a vegetable peeler, pare down the outside dark green exterior of the base and stem. Place in acidulated water and repeat process with other artichokes.
• Drain artichokes well. Put oil in a tall pot and over medium heat fry the artichokes until they are slightly golden in color. Remove artichokes from oil and drain on paper towels. Turn temperature of oil up to medium high. Return artichokes to the oil and fry until they are completely opened and deep golden brown. Remove from oil, place face down on paper towels to let all the oil drain.
• Season with salt and pepper garnish with parsley leaves and serve warm with the aioli.
• In a mortar, pound the garlic and salt to form a paste. Stir in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle to the side of the mortar until completely combined.

WHOLE FRIED ARTICHOKE WITH MEYER LEMON AIOLI

Steps:

• To clean the artichokes peel off the outer tough green leaves. With a sharp knife cut across the top of the artichoke about a 1/2-inch to remove the sharp spines. With a long narrow spoon scoop out the center choke of the artichoke. With a small knife or a vegetable peeler, pare down the outside dark green exterior of the base and stem. Place in acidulated water and repeat process with other artichokes.
• Drain artichokes well. Put oil in a tall pot and over medium heat fry the artichokes until they are slightly golden in color. Remove artichokes from oil and drain on paper towels. Turn temperature of oil up to medium high. Return artichokes to the oil and fry until they are completely opened and deep golden brown. Remove from oil, place face down on paper towels to let all the oil drain. Season with salt and pepper garnish with parsley leaves and serve warm with the aioli.
• In a mortar, pound the garlic and salt to form a paste. Stir in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle to the side of the mortar until completely combined.;

GRILLED ARTICHOKES WITH OLIVE OIL, LEMON, AND MINT

Steps:

• Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
• Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve warm or at room temperature.