Grilled Artichokes Recipes

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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

GRILLED ARTICHOKES WITH PARSLEY AND GARLIC



Grilled Artichokes with Parsley and Garlic image

Provided by Giada De Laurentiis

Categories     appetizer

Time 47m

Yield 6 servings

Number Of Ingredients 6

6 fresh artichokes
2 lemons halved, plus 1/3 cup freshly squeezed lemon juice
3 tablespoons freshly chopped flat-leaf parsley
1 teaspoon minced garlic
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
  • Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
  • Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
  • Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
  • Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
  • Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
  • Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.

GRILLED ARTICHOKES WITH WHOLE GARLIC BULBS



Grilled Artichokes With Whole Garlic Bulbs image

Provided by Trish Hall

Categories     side dish

Time 50m

Yield 6 servings

Number Of Ingredients 8

6 whole heads of garlic
1 lemon
6 large fresh artichokes
6 tablespoons unsalted butter
1/3 cup olive oil
6 sprigs fresh thyme, or 2 teaspoons dried
Salt to taste
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 24 grams, Fiber 11 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 585 milligrams, Sugar 2 grams, TransFat 0 grams

HERBED GRILLED ARTICHOKES



Herbed Grilled Artichokes image

I was inspired to create this recipe by the grilled artichokes at our favorite restaurant. My husband thinks mine are better. Top with mayonnaise instead of butter if you prefer.

Provided by Foxy

Categories     Side Dish     Vegetables

Time 55m

Yield 4

Number Of Ingredients 11

½ teaspoon Italian seasoning
¼ teaspoon dried basil
¼ teaspoon dried thyme
½ teaspoon liquid smoke flavoring
1 teaspoon olive oil
1 teaspoon salt
¼ cup white wine
2 lemon wedges
4 artichokes, halved and choke scraped out
olive oil-flavored cooking spray
¼ cup butter, melted

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.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 18.4 g, Cholesterol 30.5 mg, Fat 13.6 g, Fiber 9.2 g, Protein 5.6 g, SaturatedFat 7.6 g, Sodium 817.4 mg, Sugar 1.8 g

GARLIC GRILLED ARTICHOKES



Garlic Grilled Artichokes image

This comes from the produce dept. of my local grocery store. I added more garlic, cuz that's how I am. ;)

Provided by Parsley

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 artichokes
1 tablespoon olive oil
4 garlic cloves, minced
1/2 teaspoon lemon zest
1 1/2 tablespoons butter, melted
1/4 teaspoon pepper
1/4 teaspoon salt
4 tablespoons water

Steps:

  • Heat grill to medium-high direct heat.
  • Trim sharp tips from artichokes. Cut artichokes in half lengthwise. Brush both sides of artichokes w/ 1 tbsp olive oil.
  • Place artichokes on grill and grill for about 5 minutes on each side or until they are slightly charred. Remove from grill.
  • Tear off 4 12" x 12" pieces of aluminum foil. Place each artichoke half on 1 square of foil, cut side up.
  • Sprinkle garlic and lemon zest evenly over artichokes. Drizzle with melted butter and sprinkle with salt and pepper.
  • Wrap foil edges up around artichoke halves but don't close completely. Add 1 tbsp water to each packet. Close foil packet. Grill over indirect heat for 35-45 minutes or until tender.
  • Serve w/ additional melted butter for dipping, if desired.

Nutrition Facts : Calories 103, Fat 7.8, SaturatedFat 3.2, Cholesterol 11.4, Sodium 237.1, Carbohydrate 7.8, Fiber 3.6, Protein 2.4

COPYCAT HITCHING POST GRILLED ARTICHOKES



Copycat Hitching Post Grilled Artichokes image

This is the recipe for The Hitching Post's coveted grilled artichokes, courtesy the chef and owner Frank Ostini. The sauce is time-consuming, but I think they're wonderful even without the sauce if you don't feel like making it. It also makes a lot of sauce so you may want to cut it in half if you're only making 4 artichokes. The cook and prep time include the mayonnaise sauce. BTW- Cutting the artichokes in half and cutting out the choke BEFORE steaming them, makes the process go a lot faster! And the faster you steam 'em, the faster you can grill 'em and eat 'em!!! =)

Provided by Vitameatavegamin Gi

Categories     Vegetable

Time 2h45m

Yield 4-8 serving(s)

Number Of Ingredients 17

4 large artichokes
2 lemons, halved
4 tablespoons butter
4 tablespoons olive oil
2 tablespoons white wine
2 tablespoons lemon juice
kosher salt (or Garlic Salt is good, too!)
fresh ground black pepper
2 tomatoes, halved
2 pasilla chiles, halved
1/4 cup garlic clove
1/2 lb onion, 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. Cut the artichokes in half and also rub with lemon 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 then 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 golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
  • Instructions to make the Spicey 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.

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GRILLED ARTICHOKES WITH GARLIC AIOLI – HOMEMADE ITALIAN ...
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