Grilled Baby Artichokes With Mint Salsa Verde Recipes

GRILLED BABY ARTICHOKES WITH MIXED HERBS VINAIGRETTE

Steps:

• For the artichokes: Fill a large pot with cold water. Squeeze the lemons into the water, and then drop them into the pot. Add the olive oil and salt. Add the artichokes and cook until a paring knife inserted into the center meets with a little resistance, about 15 minutes. Drain and shock in cold water for 30 seconds. Drain again and transfer to a sheet lined with paper towels to dry.
• While the artichokes are cooking, make the vinaigrette: Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Heat a charcoal or gas grill to high. Halve the artichokes, brush with canola oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides, about 2 minutes per side. Transfer to a large bowl and toss with the vinaigrette, herbs and red pepper flakes.
• Serve with grilled Italian bread.

GRILLED BABY ARTICHOKES WITH CAPER-MINT SAUCE

Steps:

• Make sauce:
• Stir together all sauce ingredients with pepper to taste. Trim and cook artichokes: Combine 1 qt cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim pointed tips of leaves with kitchen shears, then cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem. Halve artichoke lengthwise. Remove fuzzy center and any pointed inner leaves. Put in bowl of lemon water.
• Drain artichokes, then cook in a large pot of boiling salted water (1 Tbsp salt for 5 qt water) until tender, about 8 minutes. Drain and transfer to an ice bath to stop cooking. Drain well.
• Grill artichokes:
• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Toss artichokes with oil in a bowl. Oil grill rack, then grill artichokes, cut sides down, covered only if using a gas grill, turning once, until golden brown in spots, 6 to 8 minutes. Serve drizzled with sauce.

GRILLED ARTICHOKES WITH ARTICHOKE-MINT DIP

Steps:

• Prepare barbecue (medium heat). Using scissors, cut off spiky tips from artichokes. Using spoon, scrape out chokes from centers. Wrap each artichoke in foil. Using tines of fork, poke holes in foil. Grill until leaves pull away easily from heart, turning occasionally, about 40 minutes. Unwrap artichokes. Discard any outer leaves that may be charred and any tough inner leaves. Arrange 6 artichokes on platter. Remove leaves from remaining 2 artichokes and place on platter. Transfer artichoke hearts to processor. Add mint, cream cheese, and oil; blend until smooth. Season to taste with salt and pepper. Transfer dip to bowl and place on platter.

GRILLED LAMB CHOPS IN MINT SALSA VERDE

Steps:

• Rub the lamb chops with 2 tablespoons of olive oil and season to taste with salt and pepper;set aside.
• Wash and finely chop all of the fresh herbs,mix together in a bowl.Finely chop all remaining ingredients-the anchovies,capers,and garlic,and add to the herbs.Drizzle in the olive oil and stir well ;set aside.
• Build a fire in a charcoal grill (of course you can use a gas or electric grill if you want to,but I promise you'll be missing out on a lot of flavor;the recipe says to set a gas grill to medium -hot)When the grill is ready add the lamb chops and turn when one side is browned.and continue cooking to your liking.6-8 minutes for medium-rare.10-12 minutes will give you medium well to well done.
• Drizzle with some of the sauce,serving the rest on the side.