Grilled Artichokes Recipes

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

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 ARTICHOKES RECIPE

Steps:

• Gather the ingredients. Clean the grill grates. Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or heat until you can hold a hand over the heat for 4 seconds.
• Pat the artichokes dry. Place the steamed artichoke halves cut side up onto a tray. Brush with the garlic olive oil and sprinkle with salt, pepper, and paprika, if using.
• Place the artichokes cut side down onto the hot grill. Cover and grill for 8 to 10 minutes, or until there are grill marks on the stems.
• Let cool slightly before serving, sprinkling them with extra salt and lemon juice, if desired.

CHARRED ARTICHOKES

Steps:

• Cut the artichokes in half lengthwise.
• Grill on Med/Hi heat for about 5 minute each side or until slightly charred.
• Remove from grill.
• Tear off 4 sheets extra-duty tin foil and assemble on each sheet: 1/2 artichoke, 1 t garlic, 1 T butter, 2 T wine and salt and pepper.
• Wrap tightly and grill (indirect heat) for an additional 45 minutes.

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.

GRILLED ARTICHOKES WITH WHOLE GARLIC BULBS

Steps:

• Remove papery skin from garlic heads. Slice off top quarter of each head to expose the clove ends, leaving heads whole.
• Cut lemon in half and squeeze juice into a large bowl filled with water.
• Cut off the end of stem and top quarter of each artichoke. With scissors, cut off prickly points on the ends of leaves. Quarter artichokes, remove the choke and immediately immerse artichokes in lemon water to keep them from turning brown. Put a plate on top of artichokes to keep them from bobbing to the surface.
• Cut six sheets of heavy-duty foil about 12 inches square. In each one place a garlic bulb and four artichoke quarters, which have been lifted directly from the water without being drained.
• Put a tablespoon of butter onto each artichoke, sprinkle with oil and top with a sprig of fresh thyme or 1/3 teaspoon dried thyme. Season with salt and pepper to taste. As if wrapping a gift, pull two sides of the foil together so that they overlap, then roll up the ends of the other two sides so that juices are sealed in.
• Put foil packets on grill over hot coals and cook for about 40 minutes, turning several times. Serve directly from foil.