Grilled Baby Artichokes With Olive Oil And Lemon Recipes

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GRILLED BABY ARTICHOKES WITH MINT SALSA VERDE



Grilled Baby Artichokes with Mint Salsa Verde image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 lemon, halved, plus 3 tablespoons lemon juice
2 pounds baby artichokes (14 to 18)
2 cups fresh mint, chopped
1 cup fresh parsley, chopped
1 small Fresno chile pepper, seeded and finely chopped
1 tablespoon capers, drained and chopped
2 oil-packed anchovy fillets, chopped
1 small clove garlic, finely chopped
1 teaspoon dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt

Steps:

  • Preheat a grill to medium. Fill a large bowl with cold water and squeeze in the halved lemon; reserve the halves. Remove the outer dark green leaves from the artichokes until only light green and yellow leaves remain. Cut off the top 1/2 inch of the artichokes. Using a paring knife, trim the stem and lightly peel around the bottom of the base where it meets the stem. Cut the artichokes in half, rub with the lemon halves and add to the lemon water.
  • Make the salsa verde: Combine the mint, parsley, chile pepper, capers, anchovies, garlic and mustard in a medium bowl. Stir in the lemon juice and 6 tablespoons olive oil to make a thick, chunky sauce; season with salt. Set aside at room temperature.
  • Drain the artichokes and pat dry. Toss the artichokes in a large bowl with the remaining 2 tablespoons olive oil; season with salt. Grill the artichokes, turning occasionally, until tender and charred in spots, 6 to 10 minutes, depending on their size. Toss with the salsa verde while still warm.

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 BABY ARTICHOKES WITH MIXED HERBS VINAIGRETTE



Grilled Baby Artichokes with Mixed Herbs Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

2 lemons, halved
2 tablespoons olive oil
2 tablespoons kosher salt
15 baby artichokes, trimmed
2 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon finely grated lemon zest
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Canola oil, for brushing
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
Pinch red pepper flakes
Grilled Italian bread, for serving

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 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

ROASTED BABY ARTICHOKES WITH A LEMON HERB BEURRE BLANC



Roasted Baby Artichokes With a Lemon Herb Beurre Blanc image

Don't let Beurre Blanc scare you. It is a basic white wine and butter sauce. Now my other favorite is artichokes. This is a simple quick dish that utilizes frozen baby artichokes. Now I like Birds Eye, but any brand will work. Now if they are fresh, obviously they will take longer to make. But this is a quick elegant side dish you can make any night of the week or you can make this for a dinner party. I roast the artichokes with some simple seasoning and olive oil and then drizzle with the sauce. As the artichokes roast in the oven, make the sauce. A Beurre Blanc sauce is very classic; the base sauce with out any seasoning is often used over steak, add some lemon and dill to go over seafood, you can even add some cumin and chili powder to go over a mexican grilled fish or pork dish. Fresh herbs for this are important.

Provided by SarasotaCook

Categories     < 60 Mins

Time 40m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 13

2 (9 ounce) boxes frozen artichoke hearts
1 1/2 tablespoons olive oil
1/2 teaspoon lemon pepper (you can use ground black pepper if you don't have lemon pepper)
1 teaspoon kosher salt
1/4 cup white wine
1 tablespoon heavy cream
1 tablespoon shallot, minced fine
2 tablespoons white wine vinegar
1 cup butter (cold and cut into small pats)
1 tablespoon fresh lemon juice
2 teaspoons fresh thyme
2 teaspoons fresh parsley
2 teaspoons fresh chives

Steps:

  • Artichokes -- In a large bowl add the artichokes (thawed) and add the olive oil, lemon pepper and salt and toss well to combine. Line a baking sheet with parchment or foil and cook at 425 for 15-20 minutes until they are warmed through and starting to get brown. Remove to a serving platter.
  • Sauce -- In a small sauce pan, add the white wine, vinegar and the shallots and heat to medium to medium-high until the sauce is reduced by half. It doesn't take long 3-4 minutes is all. Add the cream and cook another 1-2 minutes -- Don't boil. Remove from the heat and slowly whisk in the butter until creamy and melted. Then add in the lemon and fresh herbs.
  • Serve -- Drizzle the sauce over the roasted artichokes. If you have any sauce left, serve a small sauce container on the serving platter for people to help themselves.
  • Remember all "veggies" are good with this. Asparagus, cauliflower, beans, zucchini, mushrooms, etc.
  • ENJOY!

Nutrition Facts : Calories 352.5, Fat 35.4, SaturatedFat 20.6, Cholesterol 84.8, Sodium 550.6, Carbohydrate 7.5, Fiber 3.4, Sugar 0.2, Protein 2.7

GRILLED LEMONS, BABY ARTICHOKES, AND EGGPLANT



Grilled Lemons, Baby Artichokes, and Eggplant image

Provided by Judith Fertig

Categories     Side     Low Fat     Vegetarian     Low Cal     High Fiber     Low Sodium     Backyard BBQ     Lemon     Artichoke     Eggplant     Summer     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 4

12 baby artichokes, stems trimmed, dark outer leaves removed
12 Japanese eggplants, halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds
4 lemons, halved
Olive oil (for brushing)

Steps:

  • Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife, about 8 minutes. Drain and run under cold water to cool. Cut artichokes in half through stem; pat dry. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • Prepare Barbecue ( medium heat). Brush cooked artichokes, Japanese eggplant, and cut side of lemons with olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and slightly charred, about 2 minutes per side. Grill lemons, cut side down, until charred, about 2 minutes. Transfer vegetables to platter. Garnish with grilled lemons for squeezing over.

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

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