Grilled Artichokes With Olive Oil Lemon And Mint Recipes

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GRILLED ARTICHOKES WITH OLIVE OIL, LEMON, AND MINT



Grilled Artichokes with Olive Oil, Lemon, and Mint image

Categories     Citrus     Vegetable     Low/No Sugar     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

2 lemons, halved
6 large artichokes
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 tablespoons chopped fresh 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.

GRILLED ARTICHOKES



Grilled Artichokes image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

4 large artichokes
1 lemon, halved
4 tablespoons butter
4 tablespoons olive oil
2 tablespoons white wine
2 tablespoons lemon juice
Salt and freshly ground black pepper
Spicy Smoked Tomato Mayonnaise, recipe follows
2 tomatoes, halved
2 pasilla peppers, halved
1/4 cup garlic cloves
1/2 pound onions, large, sliced thin
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
2 cups mayonnaise

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 BABY ARTICHOKES WITH OLIVE OIL AND LEMON



Grilled Baby Artichokes with Olive Oil and Lemon image

Categories     Side     Lemon     Artichoke     Spring     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 4

1 lemon, halved
12 baby artichokes
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice

Steps:

  • Squeeze juice from lemon into bowl of cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.
  • Bring large pot of salted water to boil. Add artichokes and boil until crisp-tender, about 6 minutes. Drain; pat dry.
  • Prepare barbecue (medium heat). Mix oil and 1/3 cup lemon juice in small bowl. Brush artichokes with some of dressing. Grill until tender and charred in spots, about 5 minutes per side. Transfer to large bowl. Mix in dressing. Season with salt and pepper. Transfer artichokes to platter. Pour dressing into small bowl. Serve artichokes warm or at room temperature, offering dressing alongside. (Can be made 4 hours ahead. Let stand at room temperature.)

GRILLED ARTICHOKES WITH OLIVE OIL, LEMON & MINT



Grilled Artichokes With Olive Oil, Lemon & Mint image

My friend Andree in New Orleans gave me this recipe at a Fourth of July BBQ one year. I've tried it with canned artichokes, too, but prefer the fresh ones. Great side dish for BBQ's.

Provided by Melissa Spangler

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

2 lemons, halved
6 large artichokes
2/3 cup extra virgin olive oil
1/3 cup fresh lemon juice
3 tablespoons chopped of fresh 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. Using small knife, cut our choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
  • Bring large pot of salted water to boil. Drain artichokes from lemon water, add to pot and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack & cool. (Can be prepared 1 day ahead. Cover & refrigerate).
  • Prepare barbecue grill to medium high heat. Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt & 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 the remaining dressing. Serve warm or at room temperature.

Nutrition Facts : Calories 300.2, Fat 24.4, SaturatedFat 3.4, Sodium 154.8, Carbohydrate 22.3, Fiber 10.7, Sugar 0.3, Protein 5.9

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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